MEXICAN SALSA

Serve this sauce as a topping for tacos, or with grilled fish or chicken. It is best when fresh; it may become slightly bitter after standing a day.

2 jalapeno peppers*
1/3 cup packed cilantro leaves**
1 tablespoon lime juice
1/8 teaspoon salt
5 medium tomatoes, cored and quartered
1 medium onion

Use metal blade to process peppers and cilantro until finely chopped, about 20 seconds. Scrape bowl.

Add lime juice and salt; pulse twice to combine.

Add tomatoes and onions; pulse until coarsely chopped, about 10 to 12 times.

Transfer to serving dish. Stir and serve within 1 or 2 hours.

*Handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.

**Substitute flat-leaf parsley if cilantro is not available.

Yield 2 2/3 cups
Source: Cuisinart