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Mexican Recipe: Salsa Mexicana
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Salsa Mexicana
- 1 medium tomato (about 6 ounces)
- 1/2 medium white onion or 1/3 cup scallions
- 1 to 3 chile serranos (depending on taste)
- 1/4 cup fresh cilantro
- 3 tablespoons fresh lime juice
- Salt to taste
Chop all ingredients to a fine dice. Do not skin the tomato or seed the chilies. In a bowl, mix all ingredients together and add salt and lime juice.
This sauce willtaste best after about 30 minutes while ingredients are still crisp. It will not be good the next day, and it will not freeze well. Use for dips, eggs, carne asada, tacos, beans, or shrimp cocktail.
Makes approximately 1 1/1 cups.
Recipe courtesy of El Dorado Ranch resort.
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