Food & Cooking Recipes Appetizers Chopped-Tomato-and-Serrano Salsa By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 cups Make this salsa within an hour or so of serving it. Ingredients 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 Directions 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. Print