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Salsa Mexicana


Salsa Mexicana


1 1/2 White onion, finely chopped
4 whole Tomatoes, peeled, seeded and finely chopped
4 whole Chilies Serrano, seeded and finely chopped
1/2 cup Fresh cilantro finely chopped
some Salt to taste
1 whole Juice of lime,
or 1 whole Lemon can alter (but imparts different flavor)
2 tbsp. Olive oil

Combine onion, tomatoes, chilies, and cilantro in a medium bowl.

Season with lime juice, salt and olive oil and stir and allow to marinate for at least one hour before serving.

This is desirable to make the day ahead and refrigerated.

Serve with freshly fried tortilla wedges, small cheese quesadillas, flautas to empanadas.

Useful tip:

This recipe ingredients can be serve as a side dish for Beef or Chicken fajitas.



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Last modified: May 26, 2003