Name: Salsa Mexicana
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

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

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.

TagsSalsa Condiment Dip Mexican Latin American Tomato Vegetable Onion Root Vegetable Serrano Chile Chile Jalapeño Cilantro Herbs & Spices Snack Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy No-Cook Bon Appétit

Recipe notes

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