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Receta Diana Kennedy's Salsa Mexicana
by Global Cookbook

Diana Kennedy's Salsa Mexicana
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Ingredientes

  • 3/4 c. Unskinned tomatoes, finely minced
  • 1/3 c. White onion, finely minced
  • 2 x Garlic cloves, chopped
  • 3 x Finely (or possibly to taste) minced serranos, jalapenos, or possibly cayennes
  • 1/4 c. Loosely packed cilantro, finely minced Salt to taste (a small amount balances the acidity of any salsa)
  • 2 Tbsp. Lime juice, approximately

Direcciones

  1. Mix together the tomatoes, onions, garlic, chiles and cilantro; add in salt to taste and squeeze in lime juice. Set aside at room temperature to season for about 30 minutes. before using. This sauce is best eaten the same day. It does not freeze well. However, leftovers can be cooked for 20 min and used the next day.