Salsa Mexicana

Steven Raichlen

Makes about 1 1/2 cups

Ingredients

12 ounces tomatoes (about 2 medium), cut into 1/4-inch cubes

1 medium white onion (about 7 ounces), cut into 1/4-inch cubes

2 to 8 serrano or jalapeño chiles, chopped

1/4 cup chopped fresh cilantro

3 tablespoons fresh lime juice

Coarse kosher salt

Combine first 5 ingredients in medium bowl. Season to taste with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.