Fresh Salsa

Peel the tomatoes by briefly blanching them in boiling water for 1-2 minutes, then transfer to an ice bath and slip off the skins. Coarsely chop the peeled tomatoes and place in a medium mixing bowl.

Finely chop the scallions, including both white and light green parts, and add to the bowl with the tomatoes.

Wearing gloves, finely chop the serrano chile peppers, removing the seeds if a milder salsa is preferred. Add the chopped peppers to the bowl.

Mince the garlic clove and add it to the bowl with the other ingredients.

Add the finely chopped cilantro to the mixture.

Pour the lemon juice over the salsa and sprinkle with ground white pepper.

Gently fold all ingredients together until evenly combined. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to serve.