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Fresh Tomato Mexican Salsa

Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 cups

Ingredients

  • 4 plum tomatoes, chopped
  • 1 small onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • 1 serrano pepper, seeded and minced
  • 1 garlic clove, minced
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Baked tortilla chip scoops

Directions

  • In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 11 calories, 0 fat (0 saturated fat), 0 cholesterol, 77mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.

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