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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Cuisines of Mexico by Diane Kennedy
1 Tomato
3 Chilies serranos
4 Tablespoons White onion
1 Teaspoon Salt
2 Tablespoons Coriander, fresh
⅓ Cup Water, cold
Chop the unskinned tomato and mix with everything else. Serve immediately.