Salsa Mexicana

2 tablespoons finely diced white onion
8 Roma tomatoes (about 1 pound), diced
2 serrano chiles, finely diced, with seeds
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh lime juice

Place the onion in a strainer, rinse with hot water, and strain.
Thoroughly combine all of the ingredients in a mixing bowl.
Add a little more sugar if the tomatoes are acidic,  but make sure the sasla does not taste of sugar.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.

Serving Suggestions:
An all-purpose salsa; especially good with tortilla chips or grilled meats.

Yield:
About 2 cups