Ingredients
Fresh salsa
- 4 medium Roma tomatoes about 650 g, ripe but firm, diced
- 1/2 medium white onion about 100 g, finely diced
- 1 serrano chile about 20 g, finely chopped; remove seeds for less heat
- 1/3 cup fresh cilantro leaves and tender stems chopped
- 2 Tbsp fresh lime juice about 1 lime
- 1/2 tsp fine salt or to taste
Equipment
- Sharp knife and clean cutting board
- Medium mixing bowl
- Spoon
Instructions
Chop and season
- Wash the tomatoes, chile, cilantro, and lime under running water. Dice the tomatoes into small even pieces. Finely dice the onion and serrano, and chop the cilantro.
- Add the tomatoes, onion, serrano, and cilantro to a medium bowl. Pour in the lime juice and sprinkle with the salt. Toss gently until everything is evenly coated.
- Let stand for 10 minutes, then taste and adjust lime or salt if needed. Spoon off some tomato liquid only if serving as a drier topping. Serve promptly or refrigerate covered.
Nutrition
Calories: 30kcalCarbohydrates: 7gProtein: 1gSodium: 200mgFiber: 2gSugar: 4g
Notes
Start with half the chile if you are unsure of the heat. This fresh salsa is not a shelf-stable canning recipe. Refrigerate promptly and use within 2 days for the best texture. Nutrition excludes chips or other foods served with it.
