Yield: 6 servings
|1 medium||Tomato (6 ounces)|
|4 tablespoons||Finely chopped white onion|
|2 tablespoons||Roughly chopped fresh coriander|
|3||Chiles seranos, finely chopped, with seeds|
|½ teaspoon||Salt, or to taste|
|⅓ cup||Cold water|
Chop the unskinned tomato and mix with the rest of the ingredients.
Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor.
From: The Cuisines of Mexico Shared By: Pat Stockett