Mexican Salsa


– 6-8 medium Roma tomatoes, cut into cubes
– 2 serrano chilis, diced finely
– 2 tablespoons of white onion, chopped finely
– 2 tablespoons of cilantro leaves, chopped
– 1 ½ tablespoons of lime juice
– 1 teaspoon of sugar
– 1 teaspoon of salt


– In a suitably sized bowl, mix all of the ingredients together.
– Place mixture in a refrigerator for about 30-45 minutes, until chilled.
– Serve as desired.

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