Salsa Mexicana (Cruda)

Recipe from: <u><a href=http://www.amazon.com/gp/product/0061814814/104-2401443-4078329?v=glance&n=283155&n=507846&s=books&v=glance>The Cuisines of Mexico</a></u> by Diane Kennedy

   1                    Tomato
   3                    Chilies serranos
   4      Tablespoons   White onion
   1      Teaspoon      Salt
   2      Tablespoons   Coriander, fresh
     1/3  Cup           Water, cold

Chop the unskinned tomato and mix with everything else. Serve immediately.