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Fresh Tomato Salsa (Salsa Mexicana)
Sweet Roma tomatoes, still firm from the vine, meet sharp white onions and spicy serrano chiles in this classic salsa Mexicana. Fresh cilantro and a squeeze of lime juice add a refreshing citrus kick, while a touch of olive oil helps carry the bold flavors. It's a vibrant, chunky dip that instantly elevates your favorite tacos or a simple bowl of tortilla chips. Mixing the ingredients ahead of time lets the flavors meld, but holding back the salt until serving keeps the tomatoes perfectly crisp and juicy.
Ingredients
- 2 serrano chiles, seeded and finely diced
- 3 Roma tomatoes, diced
- ¾ cup (114 g) diced white onion
- 1 cup (40 g) cilantro leaves, finely chopped, plus extra for garnish
- 1 tbsp (15 ml) fresh lime juice
- ½ tbsp (7 ml) olive oil
- ½ tsp salt
Instructions
- 1Place the diced serrano chiles, Roma tomatoes, white onion, chopped cilantro, lime juice, and olive oil into a medium bowl. Toss everything together until the ingredients are evenly mixed.
- 2Cover the bowl and chill the mixture in the refrigerator. Stir in the salt right before eating, then top with a little extra cilantro. Adding salt at the very end prevents the tomatoes from releasing too much liquid and becoming mushy.
Notes
- Trivia: Salsa Mexicana is often called pico de gallo, which translates to rooster's beak. The name likely comes from the small, diced vegetables that resemble chicken feed.
- Storage: Keeps in the fridge for up to 3 days in an airtight container, though the tomatoes will soften over time.
- Prep tip: Wear gloves when seeding and dicing the serrano chiles to protect your hands from the spicy oils.
Recipe Details
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