Mexican Salsa

Recipe from: Ray Brown

2 tablespoons finely chopped white onion
8 Roma tomatoes, about 1 lb. diced
2 serrano chiles, finely diced.
2 tablespoons cilantro leaves chopped
1 teaspoon sugar
1 teaspoon salt
1 tablespoon lime juice

Combine all ingredients in a bowl, chill in refrigerator. about 30 minutes or so.