Fresh Mexican Salsa (Salsa Mexicana)

(Adapted from Williams Sonoma Mexican Favorites [Time Life, New York, 1993])

 

3 ripe tomatoes, finely chopped	2 teaspoons Kosher salt
½ cup chopped onion	2 teaspoons fresh lime juice
4-6 fresh Serrano chili peppers, seeded and finely chopped
½ cup tablespoon finely chopped fresh cilantro (fresh coriander)

 

In a bowl stir together the tomatoes, onion, chiles, cilantro, salt and lime juice.  Let stand for 1 hour, to blend the flavors before serving.  The salsa can be stored tightly covered in the refrigerator for up to 1 week.  Makes about 1 ½ cups