Salsa Cruda

• 1 cup finely diced sweet white onion
• 1 cup finely diced firm tomatoes, drained
• 1 serrano chile, minced to lessen heat, remove the seeds first
• 1 tablespoon roughly chopped parsley
• 1 tablespoon roughly chopped cilantro

1. Stir together all ingredients 5 or 10 minutes before serving.
2. (If made too far in advance, the salsa will not stay crisp.)

sweet white onion, tomatoes, serrano chile, parsley, cilantro

Taken from cooking.nytimes.com/recipes/1013756 (may not work)