New This Month

Chopped-Tomato-and-Serrano Salsa

Make this salsa within an hour or so of serving it.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, December/January 1998/1999


  • 1 small white onion, finely diced
  • 12 ounces plum tomatoes, finely diced
  • 4 fresh serrano chiles, stems removed and finely chopped
  • 12 large sprigs fresh cilantro, finely chopped
  • 1 large clove garlic, minced
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 3/4 teaspoon salt


  1. Place the onion in a fine sieve, and rinse under cold running water; shake sieve to remove any excess water. Transfer onion to a medium bowl, and add the remaining ingredients. Stir to combine, and let stand a few minutes so flavors meld. Store salsa in an airtight container, refrigerated, up to 1 week.


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