I like to describe this fresh, spicy mixture as the Indian equivalent of Mexican salsa. It's served daily at their meals. Also, try it on toasted pita chips as a snack or appetizer. For the very best taste, don’t chill the cachumba before serving, since refrigeration will dull the flavor of the tomatoes.
|1/4||teaspoon||freshly ground black pepper|
|1/4||cup||freshly squeezed lime juice|
|* Use Thai or Serrano chilies.|