Salsa Mexicana

Preparation info
  • Makes About

    2 cups

    • Difficulty


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.


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


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 mor