Salsa Mexicana
This particular salsa is meant to be eaten fresh as it does not freeze well and looses its eye appeal by the second day.
Yield
6 servingsPrep
15 minCook
?Ready
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
tomatoes
diced |
|
| ¾ | cup |
white onion
finely chopped |
|
| 6 | each |
serrano chiles
finely chopped |
*
|
| ⅓ | cup |
cilantro
chopped |
|
| ½ | teaspoon |
salt
or to taste |
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
tomatoes
diced |
|
| 177 | ml |
white onion
finely chopped |
|
| 6 | each |
serrano chiles
finely chopped |
*
|
| 79 | ml |
cilantro
chopped |
|
| 2.5 | ml |
salt
or to taste |
|
| 118 | ml |
water
|
|
Directions
Mix together all ingredients and set aside at room temperature for about 30 minutes before using.
