Eat this Salsa Mexicana recipe while still fresh; do not freeze.
What You Need
• 1 1/2 cups diced tomato
• 3/4 cup finely chopped white onion
• 6 serrano chilies, finely chopped
• 1/3 cup chopped cilantro
• 1/2 teaspoon salt
• 1/2 cup water
What To Do
1. Combine all ingredients in serving bowl.
2. Refrigerate for 30 minutes. Stir before serving.
Return to Salsa Recipes index
Related Recipes
• Mexican Recipes
• Appetizer Recipes
• Snack Recipes
• Dip Recipes
• Barbecue Sauce Recipes
