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Salsa Mexicana


Course : Salsas
Serves: 6
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Ingredients:


1 1/2 cups unskinned tomatoes -- diced

1/3 cup chopped cilantro

3/4 cup finely chopped white onion

1/2 teaspoon salt -- or to taste

6 medium serrano chilies -- finely

1/2 cup water -- chopped
 

Preparation / Directions:


This particular salsa is meant to be eaten fresh as it does not freeze well and 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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