This salsa is hot and typically New Mexican. It will keep for several days in the refrigerator. It’s a common table salsa in northern New Mexico. It is great on most any tacos or burritos and is a great garnishing salsa. Also, it freezes well.
Yield: 1 ½ cups
1 ½ cups chopped fresh tomatoes or 1, 14.5 ounce can diced or crushed canned tomatoes
1 Tablespoon finely crushed chile pequin or to taste
1 Tablespoon fresh lime juice
1 Tablespoon cider vinegar
½ teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 ½ teaspoons ground cumin
1 ½ teaspoons coarsely chopped fresh cilantro (optional)
Place all ingredients in a bowl and mix until thoroughly blended or place in a blender jar and puree if desired.