Tomato Salsas!

Recipes from San Francisco’s Mission District, as seen in Chile
Pepper Magazine, August 2007

Pancho Villa’s Pico de Gallo

(makes 6-8 servings)
3 medium tomatoes, diced
1/2 white or yellow onion, diced
1.2 cup chopped cilantro
1/2 teaspoon salt
1-2 Tablespoons freshly squeezed lime juice
3-4 jalapeños, minced

In a serving bowl, toss together all ingredients. Taste, and add
more salt if needed. This salsa can be served with ships, alongside
meat or seafood dishes, or even eaten as a salad.

Chava’s Fiery Tomato Salsa

(makes 6-8 servings)
6 medium tomatoes
10 chiles de arbol
1/2 white onion
1/2 cup minced cilantro
1 teaspoon dried Mexican oregano
1/2 cup white vinegar
salt and fresh ground pepper

Bring a pot of boiling water to boil and blanch the tomatoes,
chiles and onion for 30 seconds. Drain. In a blender, combine all
ingredients and blend until smooth. This salsa will keep, refrigerated
for up to 5 days.