Chopped-Tomato-and-Serrano Salsa

2 cups

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


  • 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 ½ teaspoons freshly squeezed lime juice

  • ¾ 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.

Related Articles