Salsa Mexicana - cooking recipe

Ingredients

2 T. finely diced white onion
8 Roma tomatoes (about 1 pound), diced
2 serrano chilies, finely diced, with seeds
2 T finely diced fresh cilantro leaves
1 t. sugar
1 t. salt
1 T. fresh lime juice

Preparation

Combine all the ingredients in a mixing bowl.
Make sure the salsa does not taste like sugar.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine. Serve with tortilla chips or grilled meats.
(Wonderful with chicken breast.)