Salsa mexicana (pico de gallo) made in a food processor

Stem the serrano, cut in pieces and chop finely in a food processor with a clove of garlic.

Add half the tomatoes, quartered, and a handful of cilantro; pulse seven or eight times. Tip into a bowl as the flavour base.

Add the remaining tomatoes, hand chopped, for texture.

Season with fresh lime juice, about a tablespoon, and about a teaspoon of salt; season highly. Stir.

Trim and chop a green onion and stir it in.

Variation: sear cubes of chicken breast, steak or scallops in a skillet, spoon in some of the salsa and stir until cooked.