Recipe: Salsa Fresca (Mexican, Joy of Cooking)

SALSA FRESCA
"This recipe for Mexican salsa is easily doubled or tripled, but try to make only as much as you will use immediately, as it loses its texture on standing and the chili peppers increase in heat."

"Regional variations include using scallions or white or red onions, water instead of lime juice, and in Yucatan, sour-orange juice instead of lime juice. Any sort of fresh chili pepper can be used. Rinsing the chopped onions eliminates the biting aftertaste that could otherwise overwhelm the other ingredients."

1/2 small white or red onion or 8 slender scallions, finely chopped, rinsed, and drained
2 tablespoons fresh lime juice or cold water
2 large ripe tomatoes, or 3 to 5 ripe plum tomatoes, seeded, if desired, and finely diced
1/4 to 1/2 cup chopped fresh cilantro (leaves and tender stems)
3 to 5 Serrano or fresh jalapeno peppers, or 1/4 to 1 Habanero pepper, or to taste, seeded and minced
6 radishes, finely diced (optional)
1 medium clove garlic, minced (optional)
Stir together well. Season with:
1/4 teaspoon salt, or to taste

Combine onion and lime juice in a medium bowl. Prepare the remaining ingredients, setting them aside, then add all together to the onion mixture. Serve immediately.

Photo recipe: 3-Bean Vegetarian Chili

Makes about 2 cups
Source: Joy of Cooking by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker