| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Salsa | 6 | Servings |
INGREDIENTS
| 1 | md | Tomato (6 ounces) |
| 4 | tb | Finely chopped white onion |
| 2 | tb | Roughly chopped fresh coriander |
| 3 | Chiles seranos, finely chopped, with seeds | |
| 1/2 | ts | Salt, or to taste |
| 1/3 | c | Cold water |
INSTRUCTIONS
Chop the unskinned tomato and mix with the rest of the ingredients. Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor. From: The Cuisines of Mexico Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”