Salsa Fresca

• 12 small, ripe Roma tomatoes (about 1 1/2 pounds), cut into 1/4-inch dice
• 2 serrano chiles, seeded and minced
• 1/2 small red onion, cut into 1/8-inch dice
• Leaves from 1 bunch cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon sugar

1. In a large bowl, mix all ingredients together and serve.
2. This salsa is best used the day its made or the tomatoes become watery.

tomatoes, serrano chiles, red onion, cilantro, lime juice, kosher salt, sugar

Taken from www.epicurious.com/recipes/food/views/salsa-fresca-393982 (may not work)