Salsa mexicana

Yield: 6 servings

Measure Ingredient
1½ cup Unskinned tomatoes, diced
¾ cup Finely chopped white onion
6 Serrano chilies, finely chopped
⅓ cup Chopped cilantro
½ teaspoon Salt, or to taste
½ cup Water

This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day.

(use just enough to moisten the tomatoes and yield the desired texture)

Mix together all ingredients and set aside at room temperature for about 30 minutes before using.

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