• 4 cups tomato concasse
  • 1 red onion, peeled, finely chopped
  • 2 fresh serrano chilies, stemmed, seeded, finely chopped
  • ½ cup fresh cilantro, stemmed, chopped
  • 1 teaspoon salt
  • 2 to 4 tablespoons fresh lime juice
  • 1 tablespoon olive oil


Mix the tomatoes, onion, chilies, and cilantro in a bowl. Add the salt and 2 tablespoons lime juice. Mix well, taste, and then add the remaining lime juice, as needed.

Let the salsa sit for an hour before using. If it has gotten too watery, drain it. Stir in the oil and serve.