Diana Kennedy's Salsa Mexicana
| Yield: | 1 Servings |
| Categories: |
| 3/4 | c | Unskinned tomatoes, finely chopped |
| 1/3 | c | White onion, finely chopped |
| 2 | Garlic cloves, minced | |
| 3 | Finely (or to taste) chopped serranos, jalapenos, or cayennes | |
| 1/4 | c | Loosely packed cilantro, finely chopped |
| Salt to taste (a small amount balances the acidity of any salsa) | ||
| 2 | tb | Lime juice, approximately |
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