Skip to main content
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
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.