Ingredients
1 small white onion, finely diced
12 ounces plum tomatoes, finely diced
4 fresh serrano chiles, stems removed and finely chopped
12 large sprigs fresh cilantro, finely chopped
1 large clove garlic, minced
1 1/2 teaspoons freshly squeezed lime juice
3/4 teaspoon salt
Preparation
Place the onion in a fine sieve, and rinse under cold running water; shake sieve to remove any excess water. Transfer onion to a medium bowl, and add the remaining ingredients. Stir to combine, and let stand a few minutes so flavors meld. Store salsa in an airtight container, refrigerated, up to 1 week.
