2 cups of finely chopped plum tomatoes
1 cup of finely chopped white onion
1/4 cup of finely chopped cilantro
Ancho Chiles (to taste) 1 to 3 for mild salsa; 4 or more for picante salsa
one clove garlic (crushed)
1 teaspoon of chicken stock powder mixed into one half cup of water
salt and pepper
Chop tomatoes, onion, cilantro, garlic and chiles very fine. Make sure to remove seeds and spines from chiles. Add the juice of the lime and the chicken stock. Salt and pepper to taste. Refrigerate salsa. Serve cold. This salsa is great with tacos, tostadas, soups, salads, as well as with main courses.