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Salsa Mexicana

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Recipe (click to expand)

1 1/2 c Unskinned tomatoes, diced

3/4 c Finely chopped white onion

6 Serrano chilies, finely

-chopped 1/3 c Chopped cilantro

1/2 ts Salt, or to taste

1/2 c 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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