Also called salsa mexicana and salsa cruda, this spicy tomato sauce is ubiquitous in Mexican restaurants. Serve it with tortilla chips, quesadillas, omelettes, or anything else that needs a bit of zing.
Yield: 2 cups
Time: 5 minutes
Tools
- bowl
- wooden spoon
- container with lid
Ingredients
- 2 large, very ripe tomatoes, diced
- 1 small white onion, diced
- 2-5 T seeded and finely diced hot peppers (chiles, jalapeño, etc.)
- 2 cloves garlic, minced
- 2-4 T fresh cilantro, chopped
- 1 T lime juice and/or apple cider vinegar
- ½ – 1 t salt
Directions
Mix everything in the bowl, taste, and add more hot peppers, cilantro, and/or salt, as needed.
Store in a tightly covered container in the refrigerator.
Notes
The amounts for some of the ingredients are vague because everyone has a different tolerance for heat and cilantro. Personally, I prefer very mild salsa with little or no cilantro. Experiment to see how you like your salsa.