Recipe - Salsa Mexicana (Cruda)

1 md Tomato (6 ounces)
4 tablespoon Finely chopped white onion
2 tablespoon Roughly chopped fresh
coriander
3 Chiles seranos, finely
chopped, with seeds
One half teaspoon Salt, or to taste
1/3 cup Cold water

Chop the unskinned tomato and mix with the rest of the ingredients.

Although this can be made up to three hours ahead, it is best made at
almost the last minute, for it soon loses its crispness and the coriander
it's sharp flavor.

From: The Cuisines of Mexico Shared By: Pat Stockett

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