Salsa Mexicana
Yield
1 1/4 cupPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
tomatoes
|
|
| 4 | tablespoons |
white onion
finely chopped |
|
| 2 | tablespoons |
coriander
roughly chopped, fresh |
|
| 3 | each |
seranos chilies
finely chopped, with seeds |
* |
| ½ | teaspoon |
salt
or to taste |
|
| ⅓ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
tomatoes
|
|
| 6E+1 | ml |
white onion
finely chopped |
|
| 3E+1 | ml |
coriander
roughly chopped, fresh |
|
| 3 | each |
seranos chilies
finely chopped, with seeds |
* |
| 2.5 | ml |
salt
or to taste |
|
| 79 | ml |
water
cold |
|
Directions
Chop the unskinned tomato and mix with the rest of the ingredients.
Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor.
