Diana kennedy's salsa mexicana

1 Servings

Ingredients

Quantity	Measure	Ingredient
¾	cup	Unskinned tomatoes, finely chopped
⅓	cup	White onion, finely chopped
2		Garlic cloves, minced
3		Finely (or to taste) chopped serranos, jalapenos, or cayennes
¼	cup	Loosely packed cilantro, finely chopped
		Salt to taste (a small amount balances the acidity of any salsa)
2	tablespoons	Lime juice, approximately

Directions

Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to taste and squeeze in lime juice. Set aside at room temperature to season for about 30 min. before using. This sauce is best eaten the same day. It does not freeze well. However, leftovers can be cooked for 20 minutes and used the next day. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997