Salsa Mexicana
5-6 ripe roma tomatoes, chopped (or 2 to 3 regular tomatoes)
1/2 cup chopped onion (use a mild, white onion)
4-6 chopped chiles serranos (you can substitute jalapenos)
1/3 cup chopped cilantro
1 tsp salt (or to taste)
juice from one quarter fresh lime
Combine the tomatoes, onion, chiles, cilantro, salt and lime juice in a bowl. Stir well. Make sure to refrigerate the salsa a few hours before serving.
Submitted by sooz
International Dishes
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