Salsa Mexicana

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

Recipe from Season 7, Mexico—One Plate at a Time

Servings: 12as part of a party; 1 1/2 cups


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


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.


  1. Not working right now so have time to cook more. This was a quick and easy salsa to go with my Rick Bayless Carnitas I made. Dinner is great! Gracias!

  2. Hi,
    I didn’t see this authentic recipe in my books. This is what I want; plum tomatoes as they use in Mexico.

    Can you estimate the weight of “1/2 Medium Onion”.

    I’m converting everything to weights because of the differences in sizes of produce seasonally and regionally. Garlic cloves have a huge variance.

    Rick is a great TV personality and teaches so well.


      1. We do this too at home. We always watch One Plate at a Time with RB! We live in Chicago and each time we passed by Frontera in downtown Chicago, my hubby, who himself is a good cook, would wish to see him in person and tell him how he admires his Mexican cooking and his outdoor kitchen! Yep, outdoor kitchen! His dream!

  3. Are there instructions anywhere on this site for canning salsas?

    I think you are supposed to cook the salsa a bit before canning it, even if the salsa is a non-cooked one. But I’m’ not sure.

    1. Canning (hot water bath or pressure) can be dangerous from a food safety perspective. Better to stick with recipes developed with review from thermal process authority experts, like those in the Ball Canning books. Then don’t deviate from the recipe.

  4. Personally I don’t like the smell of raw onions on my breath, I rinse my white onions in seasoned white vinegar gives it a slightly sweet taste. I have to try this salsa tonight

  5. Huh, I guess I have been making a slightly modified version of Salsa Mexicana all this time. My only real differences are that I use Green Onions in place of White Onion, and if I am serving it fresh it will have some olive oil drizzled in.

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