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Mixed Tomato Salsa


This bright and light recipe for mixed tomato salsa is from "Martha Stewart's Hors d'Oeuvres Handbook."

  • Yield: Makes 2 3/4 cups


Source: Martha Stewart Living, July/August 2000


  • 1 plum or regular tomato, cut into 1/4-inch pieces
  • 12 yellow cherry tomatoes, cut into sixths
  • 1 very small sweet onion, cut into 1/4-inch pieces
  • 1 large jalapeno pepper, seeds and ribs removed, minced
  • 1 serrano chile or 1/2 jalapeno pepper, seeds and ribs removed, minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Coarse salt and freshly ground black pepper, plus more to taste


  1. In a medium bowl, combine tomatoes, onion, jalapeno, serrano, cilantro, lime juice; season with salt and pepper. Cover with plastic wrap and let sit at room temperature for 1 hour to allow the flavors to blend.

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