Made in the food processor, this salsa has a saucy, not chunky, consistency. Be sure to use very ripe plum tomatoes. 

Yields 1 2/3 cups

1/2 cup lightly packed cilantro (leaves and any upper stems)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar, plus more to taste
1 large clove garlic, peeled
1 small serrano pepper, roughly chopped
2 cups cored, seeded, and roughly chopped very ripe plum tomatoes (about 4 to 6 plum tomatoes)
2 teaspoons olive oil
2 teaspoons fresh lime juice, plus more to taste
2 to 4 tablespoons thinly sliced scallions (white and as much of the green part as you like) (optional)

1. Put the cilantro, salt, sugar, garlic, and serrano in the bowl of a food processor. Process until finely chopped.

2. Add the tomatoes and process again until very finely chopped. (Don’t over-process.)

3. Scrape down the sides of the bowl and add the olive oil and lime juice. Process again briefly until combined. Taste for seasonings, adding more salt or lime juice if desired, and process briefly again. Transfer the salsa to a bowl and stir in as many scallions as you like (or none at all). Serve right away or store in the fridge, well covered, for several days.