Late Summer Salsa Mexicana

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.

Servings: 2cups


  • 1small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
  • 1fresh red mirasol orjalapeno chile, stemmed, seeded (if you wish) and finely chopped
  • 1pound late summer tomatoes, chopped into 1/4-inch pieces
  • 1/4cup (loosely packed)chopped fresh herbs, lemon verbena, chives, cilantro (thick bottom steams cut off), or any combination of herbs you may like
  • Juice of 1 lime
  • Salt


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.

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