Salsa Mexicana

  • Servings: 12
  • Provided by:

    Ingredients Print Recipe

  • 1/2 medium white onion, chopped into 1/4-inch pieces
  • Hot green chiles to taste (usually 1 to 2 serranos or 1 small jalapeno), stemmed, seeded (if you wish) and finely chopped
  • 12 ounces (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
  • 2 to 3 tablespoons (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
  • About 2 tablespoons fresh lime juice


Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the green chile, tomatoes, cilantro and lime. Stir well, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until you are ready to serve.
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