Salsa cruda

Cut the cherry tomatoes with a small serrated knife into quarters, sixths or eighths by size, aiming for a small dice.

Drain them in a strainer about 15 minutes, keeping the liquid that drips out.

Mince the white onion very fine: cuts one way, a couple the other, then shaved thin.

Slice the flesh off the sides of the serrano and jalapenos, leaving the seeds behind, cut it into thin strips and mince.

Add one or two finely minced garlic cloves and the juice of a lime.

Add a pinch of dry oregano, a couple of shakes of cayenne and a big pinch of salt, mix, and let it sit while the herbs are chopped.

Chiffonade four or five mint leaves and chop them fine, and chop about half a bunch of cilantro, with a sharp knife so the herbs are cut rather than smashed and blackened.

Mix the herbs in. A large amount of herb matters here.

Taste on a chip rather than a spoon, check for salt, and add a small pinch of sugar if the tomatoes need it.

Press it flat, cover with plastic wrap and refrigerate exactly one hour, which develops the flavours considerably.

Fluff it with a spoon and taste again, since it changes over the hour, then adjust and serve.