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Chopped Fresh Tomato Salsa


Chef Rick Bayless shares this classic salsa recipe as part of his Cinco de Mayo guacamole bar. Get All the Recipes

  • Yield: Makes 1 1/2 cups

Source: The Martha Stewart Show, May 2010


  • 1/2 medium white onion, chopped
  • 1 to 2 serrano peppers or 1 small jalapeno pepper, stemmed, seeded (optional), and finely chopped
  • 2 small medium-red ripe round tomatoes or 4 to 5 plum tomatoes, chopped
  • 2 to 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt


  1. Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to a large bowl. Add peppers, tomatoes, cilantro, and lime juice. Stir until well combined; season with salt. Cover and refrigerate until ready to serve.

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