1. In a non-reactive bowl, combine first six ingredients. 2. Add salt and pepper to taste. 3. Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand. 4. Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good. 5. Refrigerate until ready to use. Will NOT keep overnight. 6. NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum! ---------------------------------------------------------------------------
Nutrition
Ingredients
