Recipe - Salsa Mexicana

1 One half cup Unskinned tomatoes, minced
Three fourths cup Finely chopped white onion
6 Serrano chilies, finely
chopped
1/3 cup Chopped cilantro
One half teaspoon Salt, or to taste
One half cup Water

This particular salsa is meant to be eaten fresh as it does not freeze well
& looses its eye appeal by the second day.

(use just enough to moisten the tomatoes and yield the desired texture)

Mix together all ingredients and set aside at room temperature for about 30
minutes before using.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini