Name: Salsa Mexicana
Yield: Makes About 2 cups
Cuisine: Mexico
Ingredients: 3 tablespoons fresh lime juice, or more if needed; ½ teaspoon salt, or more if needed; 2 ripe medium-size tomatoes; 1 medium-size or ½ large white onion; ¼ cup chopped fresh cilantro; 2 to 8 serrano or jalapeño peppers

Preparation info

Makes About
2 cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This simple salsa is a constant on Mexico’s culinary landscape. The name changes from region to region (pico de gallo in the north; salsa mexicana in the south), but the basic elements—tomatoes, crisp white onions, and fiery green and red peppers so luscious that eating them is almost carnal—remain the same.

Ingredients

2 ripe medium-size tomatoes
1 medium-size or ½ large white onion
2 to 8

Method

Cut the tomatoes, onion, and peppers into ¼-inch dice. (You can soften the bite of the peppers by scraping out the veins and seeds.) Place the tomatoes, onion, and peppers in a serving bowl. Add the cilantro, lime juice, and salt and toss to mix. Taste for seasoning, adding more lime juice and/or salt

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Ingredients

Method

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