fresh salsa mexicana from jerez. a great side dish, by diana kennedy. image: mikkel vang via taverne agency, recipe after the break.1 problano chile, stems, seeds, and veins removed, flesh finely chopped
1 red jalapeno chile, stems, seeds, and veins removed and flesh finely chopped
2 yellow chiles, stems, steeds, and veins removed and flesh finely chopped
2 serrano chile, finely chopped
3 tbsp finely chopped white onion
1 ripe medium tomato, finely chopped
125 ml / 1/2 cup water
3 tbsp fresh lime juice
1/2 tsp crumbled dried oregano
mix all the ingredients together in a bowl, season with salt to taste.
set aside to macerate for about 1 hour.