Salsa Mexicana (Fresh Tomato and Chiles)

ChipotleChick's Note:

From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4-6

Yield: 3.0 cups

• 2 large tomatoes, chopped
• 4 jalapenos, seeded and chopped
• 2 small white onions, chopped
• 2 garlic cloves, peeled and minced
• 18 sprigs cilantro, chopped
• 1 teaspoon salt
• 2 teaspoons lime juice or 2 teaspoons cider vinegar

Directions:

1. Toss tomato, jalapeno, onion, garlic, and cilantro together.
2. Add salt and lime juice (or cider vinegar).
3. Stir, and let stand 30 minutes before serving.

Reviews

[davinandkennard]

This is my favorite salsa. Just like when I lived in Mexico for 6 years. If you have a mortor and pestal (molino) I suggest you grind the salt and garlic together into a paste first and go from there. Please no vinegar. I look forward to this daily when I return to Mexico to stay. T.J.

[AD #2]

Delicious! I didn't add jalapenos since I was going for fresh-tasting, not spicy. Only needed 1/2 t salt, definitely recommend using lime juice over vinegar!

[ervigile]

This was great. I made it exactly as written, except I reduced the jalapenos to one (I needed it to be mild so my preschooler could eat it) and I added a tsp of lemon juice (personal preference). I also didn't have the patience to chop everything, so I just tossed it all in the food processor, which was incredibly fast and easy. The taste was to my satisfaction relative to the amount labor I put in, but of course chopping the ingredients would have been ideal.

Thanks for sharing this!