Prep 20 mins
Cook 30 mins
Almost a salad, this colorful, uncooked salsa is often found as a side on almost any Mexican restaurant platter. For that reason, it's what most people think of when you say 'salsa'. It's fresh, attractive, and worthy of the attention. From the Take-Out Menu Cookbook.
- 1 lb ripe tomatoes, seeded and chopped
- 1⁄2 medium red onions (1/2 cup) or 1⁄2 medium white onion, chopped (1/2 cup)
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1 serrano chili, minced (1 tablespoon)
- Combine all the ingredients in a medium bowl and toss to blend well.
- Season with salt to taste.
- Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
- Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
- The food processor turns everything into a uniform pink mass.
- Make ahead: This salsa can be made up to 1 hour ahead.
Great treat for an appetizer while were were RV'ing, and very easy to put together. i left the seeds in the chili for added heat! I used red onion. I think I will add some fresh corn next time for a variation.
Delish, I added more serrano, we like it very hot and fresh ground black pepper as well. Made for 123 tag, another keeper TXGrif!!!
This is a sensory trip back to Mexico for me... yum! Very simple and fresh tasting, it's a real winner! I made it with red, yellow, and orange tomatoes, as I was fortunate enough to find all three at the market yesterday. Thanks, TxGriffLover, for sharing it! Made for ZWT5.