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Salsa Mexicana

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Ingredients

  • 12 ounces tomatoes (about 2 medium), cut into 1/4-inch cubes
  • 1 medium white onion (about 7 ounces), cut into 1/4-inch cubes
  • 2 to 8 serrano or jalapeño chiles, chopped
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • Coarse kosher salt

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Combine first 5 ingredients in medium bowl. Season to taste with coarse salt.

DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

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