Salsa Mexicana

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Unskinned tomatoes - diced
1/3 cup	5.3g / 0.2oz	Chopped cilantro
3/4 cup	46g / 1.6oz	Finely chopped white onion
1/2 teaspoon	2.5ml	Salt - or to taste
6		Serrano chilies - finely
1/2 cup	73g / 2.6oz	Water - chopped

Recipe Instructions

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.

Source:
Laura Ann Wallace

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