Salsa Mexicana
4.0
(1)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Recipe information
Yield
Makes 1 cup
Ingredients
3 Roma tomatoes, diced
2 fresh serrano chiles with seeds, diced
1/2 medium onion, diced
1/2 bunch fresh cilantro leaves and stems, coarsely chopped
1 tablespoon freshly squeezed lime juice
1/2 tablespoon extra-virgin olive oil
Kosher salt
Preparation
In a small bowl, combine the tomatoes, chiles, onion, cilantro, lime juice, and olive oil. Toss to combine, season to taste with salt, and serve.
