- Course: Appetizer, Hors D'oeuvre, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 35 Times
Also known as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip.
- 2 large ripe tomatoes, finely diced
- 2 garlic cloves, finely chopped
- 3 serrano chiles, finely diced, or 1 jalapeno, seeded and diced
- ¼ cup finely diced white onion
- 2 tablespoons chopped cilantro
- Juice of 1 lime or 2 teaspoons apple cider vinegar
Combine the tomatoes with their juices, garlic, chiles, onion, cilantro, and ¼ teaspoon salt in a bowl. Add the lime juice and taste for salt. If the tomatoes weren’t very juicy, add 1 tablespoon water. Let stand 20 minutes or so before serving.
Variation with Chipotle Chile: Omit the fresh chile and stir in ½ teaspoon pureed chipotle chile. Increase until it’s as hot as you like it.
© 1997 Deborah Madison
Note from Cookstr's Editors
Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.