Recipe from Season 7, Mexico—One Plate at a Time
Rick based this salsa on tomatoes that he grows in his garden. He used green zebras, orange valencia and speckled roma tomatoes, but it can be made with any ripe, flavorful tomatoes.
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.