Ingredients
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
Preparation
In a medium bowl, combine all ingredients. Cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.
