Monday, December 04, 2006

Salsa Mexicana

Ingredients:
1-1/2 c Unskinned tomatoes, diced
3/4 c Finely chopped white onion
6 Serrano chilies, finely
-chopped
1/3 c Chopped cilantro
1/2 ts Salt, or to taste
1/2 c Water
Instructions:
This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day.

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