Salsa Mexicana 1

Course : Salsas
Serves: 6
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1 1/2 cup Unskinned tomatoes, diced
3/4 cup Finely chopped white onion
6 medium Serrano chilies, finely chopped
1/3 cup Chopped cilantro
1/2 Teaspoon Salt, or to taste
1/2 cup Water

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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