Salsa Mexicana Recipe
Servings 4 servings
Calories
Ingredients
- 4 cups finely chopped vine-ripened tomatoes
- 1/4 to 1/2 cup fresh cilantro coarsely chopped
- 2 whole green onions finely sliced
- 1 to 2 serrano chiles with the seeds, finely chopped or minced
- 3 cloves of garlic minced
- juice from one lime
- 1/2 teaspoon kosher salt plus more to taste
- 1 medium white onion finely chopped (optional)
Instructions
- In a large bowl, combine the chopped tomatoes with the cilantro, green onions, white onion, half the chiles, garlic, lime juice and salt. Taste and adjust for salt and chile.
- This fresh tomato salsa can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving.