April 10, 2010

Mexican Salsa

6-8 medium Roma tomatoes, cut into cubes.
2 serrano chilis, diced finely.
2 tablespoons of white onion, chopped finely.
2 tablespoons of cilantro leaves, chopped
1 ½ tablespoons of lime juice.
1 teaspoon of sugar.
1 teaspoon of salt.

Instructions for Mexican Salsa:

In a suitably sized bowl, mix all of the ingredients together.

Place mixture in a refrigerator for about 30-45 minutes, until chilled.

Serve as desired.

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