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Epicurious
Bon Appétit

Salsa Mexicana

By Steven Raichlen

4.4

(4)

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

12 ounces tomatoes (about 2 medium), cut into 1/4-inch cubes
1 medium white onion (about 7 ounces), cut into 1/4-inch cubes
2 to 8 serrano or jalapeño chiles, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Coarse kosher salt

Preparation

  1. Combine first 5 ingredients in medium bowl. Season to taste with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

TagsSalsaCondimentDipMexicanLatin AmericanTomatoVegetableOnionRoot VegetableSerrano ChileChileJalapeñoCilantroHerbs & SpicesSnackDairy FreeGluten FreeNut FreeVeganVegetarianEasyNo-CookBon Appétit
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