This is the salsa that makes fajitas so good. Serrano chiles possess a lively heat; don’t stint on them. However, see to it that they are very finely chopped. If the serrano heat is too much for you, substitute jalapeños.
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Ingredients
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3 ripe plum tomatoes, seeded, pulp removed, finely chopped
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1 medium white onion, finely chopped
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2 large cloves garlic, minced
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2/3 cup cucumber, peeled, seeded, finely diced
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2 tablespoons minced cilantro leaves
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3 or 4 fresh serrano chiles, seeded, very finely chopped
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1 tablespoon white wine vinegar
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1 tablespoon fresh lime juice
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Salt to taste
Instructions
- Mix tomatoes, onion, garlic, cucumber, radishes, cilantro, chiles and vinegar. Sprinkle lime juice over all. Add salt to taste.
- Best if refrigerated, covered, for at least 1 hour, and served the same day made.
- Makes about 3 cups.
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