This salsa was adapted from an epicurious.com recipe. It is hands down the best salsa recipe I have ever had and is cheaper than getting store bought, which is always a bonus. I read that it doesn't keep well overnight, although I wouldn't know because it's never made it to the next day.
This recipe, unlike many of my others, only serves 2-3 people so you might want to double or triple it if it's going to be dip for a party.
1/2 medium onion or 1 small onion
3/4 teaspoon salt
1 1/2 teaspoon lime juice
12 sprigs of cilantro
1 large garlic clove
3/4 serrano chili seeded and chopped very fine
1. Take one of the tomatoes and puree it. (If you don't like chunks of tomatoes in your salsa feel free to puree both)
2. Mix all the ingredients together except for the serrano chilies.
3. The serrano chilies are spicy so we only used 3/4 of one but feel free to add more. I would suggest adding 1/2 a chili at a time or less. Be sure to chop up the chilies as small as possible so you don't have really spicy pockets in your salsa.
