Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Salsa Mexicana

Makes 1 1/2 cups, serving 12 as part of a party

This is one of the optional topping for the Luxury Guacamole Bar

Recipe from Season 7 Mexico - One Plate at a Time

Ingredients

1/2 medium white onion, chopped into 1/4-inch pieces
Hot green chiles to taste (usually 1 to 2 serranos or 1 small jalapeño), stemmed, seeded (if you wish) and finely chopped
12 ounces (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
2 to 3 tablespoons (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
About 2 tablespoons fresh lime juice

Directions

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl.  Add the green chile, tomatoes, cilantro and lime.  Stir well, taste and season with salt, usually about 1/2 teaspoon.  Cover and refrigerate until you are ready to serve.
 

Recipes