Salsa Mexicana

Many, many years ago, Christmas 1999, to be precise, a dear friend gave me a cookbook of Salsa recipes. This book has 50 recipes for salsas. Tomato salsas, chile salsas, fruit salsas, tropical salsas, and corn salsas. So Many Salsas! Page 8 of this book is the most stained and dripped upon page in this book, because it is the page with our favorite go-to homemade salsa. Super simple to make, with easy to find ingredients, it’s a keeper. Enjoy.

2 Tbsp. finely diced white onion

8 Roma tomatoes, diced

2 Serrano chiles, finely diced*

2 Tbsp. finely chopped fresh Cilantro

1 tsp. salt

1 Tbsp. fresh lime juice

Place the onion in a mesh strainer, rinse with hot water, and drain. Combine all ingredients in mixing bowl. Chill in refrigerator for 30 minutes before serving. Yield: approximately 2 cups.

*To amp up the heat leave the serrano seeds in!