Salsa Mexicana
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 3/4 c Finely chopped white onion
- 1/2 ts Salt, or to taste
- 1/3 c Chopped cilantro
- 1/2 c Water
- 1 1/2 c Unskinned tomatoes, diced
- 6 Serrano chilies, finely chopped
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board