Martha Stewart Living, September 2001
- 2 large ripe tomatoes, cut into 1/3-inch dice
- 1 small white onion, cut into 1/4-inch dice
- 4 serrano chiles or 2 jalapenos, finely chopped
- 2 to 3 tablespoons coarsely chopped fresh cilantro
- 1 tablespoon coarse salt
- 1 cup water
- In a medium bowl, combine all ingredients. Cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.
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