Ingredients:

  • 1 lb Roma tomatoes, cored and seeded
  • 0.5 cup white onion, finely diced
  • 0.5 cup fresh cilantro, chopped (leaves and tender stems)
  • 2 serrano peppers, de-seeded and minced
  • 2 garlic cloves, grated into a paste
  • 2 tbsp fresh lime juice
  • 1 tsp fine sea salt
  • 0.5 tsp dried Mexican oregano

Instructions:

  1. Core and seed the tomatoes. Slice the Roma tomatoes in half and use your thumb or a small spoon to scoop out the watery seeds and pulp.
  2. Dice the tomatoes into 1/4 inch pieces. Aim for uniformity so every bite has a consistent texture.
  3. Mince the white onion finely. You want the onion pieces to be slightly smaller than the tomato pieces.
  4. Prepare the serrano peppers. Cut off the stems, slice them lengthwise, and scrape out the seeds before mincing.
  5. Grate the garlic into a paste. Use a microplane to turn the two cloves into a fine mush directly into your mixing bowl.
  6. Chop the fresh cilantro. Include the tender stems for extra flavor; keep the chop relatively fine so it distributes well.
  7. Combine the vegetables. Toss the tomatoes, onions, peppers, garlic, and cilantro in your non reactive bowl.
  8. Season with lime, salt, and oregano. Squeeze the lime juice over the top, sprinkle the salt, and crush the Mexican oregano between your palms as you drop it in.
  9. Fold the ingredients gently. Use a large spoon to incorporate everything without mashing the tomatoes.
  10. Rest for 15 minutes. Let the bowl sit at room temperature until the vegetables look glossy and vibrant.