Salsa Mexicana

Ingredients

• ¾ cup unskinned ripe tomatoes, finely chopped
• ⅛ cup white onion, finely chopped
• 3 chiles serranos, finely chopped
• ¼ cup loosely packed cilantro, fairly finely chopped
• 3 tablespoons water, approximately
• Salt to taste

Method

1. 1
   Chop all ingredients by hand to a fine, even dice. Do not use a food processor or blender.
2. 2
   Combine tomatoes, white onion, serrano chiles, and cilantro in a bowl.
3. 3
   Add water a tablespoon at a time, stirring, until the salsa reaches a loose but not watery consistency.
4. 4
   Season with salt, taste, and adjust.
5. 5
   Serve at room temperature. Best eaten the same day it is made.