Recipe - Diana Kennedys Salsa Mexicana

Three fourths cup Unskinned tomatoes, finely
chopped
1/3 cup White onion, finely chopped
2 Garlic cloves, minced
3 Finely (or to taste) chopped
serranos, jalapenos, or
cayennes
One fourth cup Loosely packed cilantro,
finely chopped
Salt to taste (a small
amount balances the acidity
of any salsa)
2 tablespoon Lime juice, approximately

Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to
taste and squeeze in lime juice. Set aside at room temperature to season
for about 30 min. before using. This sauce is best eaten the same day. It
does not freeze well. However, leftovers can be cooked for 20 minutes and
used the next day. Posted to CHILEHEADS DIGEST V3 #295 by Judy Howle
howle@ebicom.net on Apr 15, 1997