Mary & Martha's Kitchen Recipe

Category	Mexican
Contributor	Admin
Ratings	0
Comment (s)	0

Salsa Mexicana Recipe 1 1/2 c Unskinned tomatoes, diced 3/4 c Finely chopped white onion 6 Serrano chilies, finely -chopped 1/3 c Chopped cilantro 1/2 ts Salt, or to taste 1/2 c Water This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using.

---

Rate this recipe :

1   2   3  4   5  

---

Send this recipe to your friend(s)

Your Name :

Friend #1	Friend #2
Friend #3	Friend #4
Friend #5	Friend #6
Friend #7	Friend #8
Friend #9	Friend #10

---

Post this recipe to your blog or website

<h1>Salsa Mexicana</h1> <h2>Recipe</h2><p> <P>1 1/2 c Unskinned tomatoes, diced <P>3/4 c Finely chopped white onion <P>6 Serrano chilies, finely <P>-chopped 1/3 c Chopped cilantro <P>1/2 ts Salt, or to taste <P>1/2 c Water <P>This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using. <div><a href='http://www.maryandmarthaskitchen.com/Salsa_Mexicana/22827/' title='Salsa Mexicana Recipe'>Salsa Mexicana Recipe</a></div>

---

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

---

Comments