Skip to main content
Epicurious

Salsa Mexicana

By Sergio Remolina

4.0

(1)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

3 Roma tomatoes, diced
2 fresh serrano chiles with seeds, diced
1/2 medium onion, diced
1/2 bunch fresh cilantro leaves and stems, coarsely chopped
1 tablespoon freshly squeezed lime juice
1/2 tablespoon extra-virgin olive oil
Kosher salt

Preparation

  1. In a small bowl, combine the tomatoes, chiles, onion, cilantro, lime juice, and olive oil. Toss to combine, season to taste with salt, and serve.

TagsSalsaCondimentSauceMexicanLatin AmericanTomatoVegetableSerrano ChileChileCilantroHerbs & SpicesNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuick30 Minutes or LessNo-CookEpicurious
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.