This recipe can be prepared in 45 minutes or less.

Ingredients

　　2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)

　　2 fresh serrano or jalapeño chiles

　　1/4 medium onion (preferably white)

　　1/2 cup fresh cilantro sprigs

　　1 teaspoon minced garlic

　　1 teaspoon sugar

　　1 1/2 tablespoons fresh lime juice

　　Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.