MAKES ABOUT 3 CUPS
My secret to making great salsa is simple: I just try to find the best tomatoes possible. I don’t care if they’re red, yellow, green, or purple. Good tomatoes make good salsa.
11/2 pounds ripe TOMATOES, roughly chopped 1/2 cup fresh CILANTRO LEAVES
3 SCALLIONS (white parts only), roughly chopped
2 GARLIC CLOVES, roughly chopped
2 SERRANO CHILES, stemmed, halved, seeded, and ribs removed
1 JALAPEÑO CHILE, stemmed, halved, seeded, and ribs removed
Juice of 1 LIME, plus more to taste
11/4 teaspoons KOSHER SALT, plus more to taste
1 teaspoon freshly ground BLACK PEPPER, plus more to taste
Put the tomatoes, cilantro, scallions, garlic, chiles, lime juice, salt, and pepper in a food processor. Pulse until the salsa is pureed but still a bit chunky. Turn out into a bowl and add more salt, pepper, or lime juice to taste. Cover and refrigerate until you are ready to serve, or for up to 5 hours. Bring to room temperature before serving it.