“This version is from Pati Jinich of Pati's Mexican Table on PBS.”
READY IN:
15mins
SERVES:
10-12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 1 lb tomatoes, cored seeded and chopped (about 3 cups)
  • 12 cup white onion, finely chopped
  • 1 jalapeno peppers (more to taste, seeding is optional) or 1 serrano chili, finely chopped (more to taste, seeding is optional)
  • 12 cup fresh cilantro, rinsed drained lower part of the stems removed roughly chopped
  • 2 -3 tablespoons fresh lime juice (to taste)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt (to taste) or 1 teaspoon sea salt (to taste)

Directions

  1. Place everything in a bowl, toss well and serve.
  2. This salsa can be prepared up to 12 hours in advance, just cover and refrigerate.

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