How to make homemade Mexican salsa

  • Posted by: reese1
  • August 10, 2013


sexyLAMBCHOPx August 10, 2013
Here's one from Rick Bayless website that's easy:
Salsa Mexicana

Makes 1 1/2 cups, serving 12 as part of a party

This is one of the optional topping for the Luxury Guacamole Bar

Recipe from Season 7 Mexico - One Plate at a Time


1/2 medium white onion, chopped into 1/4-inch pieces
Hot green chiles to taste (usually 1 to 2 serranos or 1 small jalapeño), stemmed, seeded (if you wish) and finely chopped
12 ounces (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
2 to 3 tablespoons (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
Trena H. August 10, 2013
My favorite salsa this time of year is: 1 basket cherry tomatoes cut in half(approximately 1 pound) , 1 bunch cilantro leaves chopped (remove from stems), 1 small - medium red onion minced,2 jalapeno peppers minced (or use mild peppers), juice of 1 lime. Mix together and season to taste with kosher salt. Enjoy!
Recommended by Food52