Rebecca’s Salsa Mexicana

By jkenb

Ingredients

• 2 tablespoons finely diced white onion
• 8 roma tomatoes diced
• 2 Serrano chilies, finely diced with seeds
• 2 tablespoon finely chopped fresh cilantro leaves
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon fresh lime juice

Preparation

Step 1

Place the onion in a strainer, rinse with hot water, and drain. Thoroughly combine all the ingredients in a mixing bowl. Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.
Makes about 2 cups