Salsa Mexicana

Mini Ravindran's Note:

Lip smacking ;-)

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Yield: 2 cups of ...

• 2 tablespoons finely diced white onions
• 1 lb tomato , diced
• 2 chilies , finely diced with seeds
• 2 tablespoons finely chopped cilantro leaves
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon fresh lime juice

Directions:

1. Thoroughly combine all the ingredients in a mixing bowl.
2. Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar.
3. Chill for at least 30 minutes before serving.
4. Good with tortilla chips.

Reviews

[Bergy]

Just the way I like my Salas- I used three Chilis and took out the seeds I had leftover tomatoes & peppers from the garden so this was perfect. For the Cilantro I used frozen chopped cubes - The have almost fresh flavor so are hany to have on hand. Thanks for posting