Salsa Mexicana

Recipe from Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago with Virginia B. Wood
10 minutes prep time (+ chill time)  |  Makes 4 cups

What you need:

• 4 serrano chiles, minced
• 1/2 medium white onion, chopped
• 4 sprigs cilantro, stemmed and chopped
• 4 medium tomatoes, seeded and chopped
• 1 tsp sea salt
• 1/4 c cold water

What you do:

1. Combine all ingredients in a medium nonreactive bowl. Stir to mix well.
2. Refrigerate until ready to serve. Serve chilled.

Per serving: 34 Calories, 2 g Protein, 8 g Carbohydrates, 2 g Fiber, 297 mg Sodium, Vitamin C, Vitamin B6, Biotin, K, Copper, Manganese, Molybdenum