4 ratings

Chopped Fresh Tomato Salsa Recipe


Serve this salsa Mexicana, also known as pico de gallo, alone with corn chips or as a party of a custom guacamole bar.


  • ½ medium white onion, chopped into ¼-inch pieces
  • 1-2 serranos or 1 small jalapeño, to taste, stemmed, seeded (if you wish), and finely chopped
  • 12 ounces (about 2 medium-small round or 4-5 plum) red-ripe tomatoes, chopped into ¼-inch pieces
  • 2 to 3 tablespoons loosely packed, chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice, to taste


Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add enough serranos to your liking, as well as the tomatoes, cilantro, and lime. Stir well, taste and season with salt, usually about ½ teaspoon. Cover and refrigerate until you are ready to serve.