Salsa Mexicana - cooking recipe

Ingredients

3 ripe tomatoes, chopped
1/2 c. chopped onion
4 to 6 fresh Serrano chili peppers, seeded and finely chopped
1 Tbsp. fresh cilantro, finely chopped
1/4 tsp. garlic salt
2 tsp. fresh lime juice

Preparation

In a bowl, stir together the tomatoes, onion, chilies, cilantro, garlic salt and lime juice.
Let stand for 1 hour to blend flavors before serving.
Salsa can be stored for up to 1 week in refrigerator.