This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos.

　　Can be prepared in 45 minutes or less.

Ingredients

　　1/2 pound plum tomatoes

　　2 fresh serrano chilies

　　1/2 cup finely chopped white onion

　　1/4 cup chopped fresh coriander leaves

　　1 teaspoon coarse salt, or to taste

　　3 tablespoons water

　　Cut tomatoes in half crosswise and seed if desired. Finely chop tomatoes and transfer with any juices to a bowl. Wearing rubber gloves, finely chop chilies, including seeds. Stir chilies into tomatoes with remaining ingredients. Salsa may be made 6 hours ahead and chilled, covered.