8 ounces (225 g) tomatoes, finely chopped, about 1 ½ cups (375 ml).
½ cup (125 ml) finely chopped white onion.
3 poblano peppers, or to taste, finely chopped (not seeded).
1/3 cup (83 ml) finely – but not too finely – chopped leaves of papalo or cilantro.
Sea salt to taste.
¼ cup (63 ml) water (optional).
Recipe: by Diana Kennedy, modified by Zoraia Barros and Krystian Madrid .
Finely chop tomatoes, onion and peppers. Chop papalo or cilantro.
Mix all the ingredients and serve at room temperature. Although best served as soon as possible, this sauce will keep for few hours without losing its crispness and fresh papalo or cilantro flavor. Obviously this is not a sauce for freezing.
Serving size: 100g; Calories: 25; Fat: 0g; Fiber: 2 g