Name: Tomato, Onion, and Serrano Chile Salsa
Yield: Makes about 2 cups
Ingredients: 1 1/4 pounds plum tomatoes, cut in half; 1/3 cup chopped red onion; 3 tablespoons fresh lime juice; 2 serrano chiles, coarsely chopped; 1 teaspoon salt; Pinch of freshly ground black pepper; 1 cup (loosely packed) coarsely chopped fresh cilantro

Salsa Mexicana

Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches — quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips.

This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

Recipe information

Yield
Makes about 2 cups

Ingredients

1 1/4 pounds plum tomatoes, cut in half

1/3 cup chopped red onion

3 tablespoons fresh lime juice

2 serrano chiles, coarsely chopped

1 teaspoon salt

Pinch of freshly ground black pepper

1 cup (loosely packed) coarsely chopped fresh cilantro

Preparation

Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

Recipe information

Ingredients

Preparation

Recipe notes