Salsa Mexicana

By jadedrosie

Ingredients

• 2 tablespoons finally diced white onion
• 8 roma tomatoes (about 1 pound seeded and diced)
• 2 serrano chiles, finely diced (with or without seeds)
• 2 Tablespoons finely chopped fresh cilantro leaves
• 1 teaspoon sugar
• 1 tablespoon fresh lime

Details

Servings 2

Preparation

Step 1

Place onion in a strainer and rinse with hot water and drain. Thoughly combine all ingredients in 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 fridge for at least 30 minutes before serving to allow flavors to combine.