Salsa Mexicana

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Cooking Method:
Binding Binding
  • Ingredients
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    1/2 medium white onion, finely chopped (generous 1/2 cup)
    1 1/4 pounds ripe tomatoes, cut into 1/2-inch pieces (about 3 cups), or substitute drained canned tomatoes
    3 to 4 medium serrano peppers, or 2 to 3 small green jalapeño peppers, finely chopped
    1/2 cup loosely packed chopped fresh cilantro
    1 teaspoon kosher salt
    1/4 teaspoon sugar
    5 tablespoons fresh lime juice
    1 1/2 tablespoons vegetable oil


    Soak the onion in cold water for 5 minutes; drain, blot dry, and transfer to a mixing bowl. Add the tomatoes, peppers, and cilantro and mix to combine. In a small bowl, whisk the salt and sugar into the lime juice until dissolved. Whisk in the oil.
    Pour the dressing over the tomato-onion mixture and toss very thoroughly to coat. Salt to taste and serve.


Depending on how much water is in the tomatoes, you may want to drain some of the excess liquid from the salsa before serving. May be stored in the refrigerator for up to 1 week.