Salsa Mexicana Recipe

I just whipped up this killer salsa with diced tomatoes, red onion, serrano peppers, fresh cilantro, lime juice, salt and a pinch of pepper that totally turned my boring snack time into a wild flavor party, and i can’t even lie, it was so easy to put together.

I love making my Salsa Mexicana bc I think its mix of juicy tomatoes, chopped red onion, and minced serrano peppers gives a great burst of vitamins. I add fresh cilantro, a squeeze of lime, and just the right pinch of salt and pepper.

It offers plenty of antioxidants and bold flavor.

Ingredients

• Tomatoes: Give lots of fiber and vitamins while addin a natural sweetness and juicy vibe.
• Red Onion: Packs flavor and crunch with healthy antioxidants that make every bite pop.
• Serrano Peppers: Bring a fiery kick and vitamin boost, keeping the dish lively yet low carb.
• Fresh Cilantro: Adds a fresh, herbal note loaded with vitamin A and a cool twist.
• Lime Juice: Delivers a tangy sour punch with vitamin C, balancing all the flavors.

Ingredient Quantities

• 4 ripe tomatoes, diced
• 1/2 medium red onion, finely chopped
• 1-2 serrano peppers, seeds removed and minced
• 1/4 cup fresh cilantro, roughly chopped
• Juice of 1 lime
• 1/2 teaspoon salt
• A pinch of ground black pepper (optional)

How to Make this

1. Start by dicing the tomatoes into small cubes and placing them in a mixing bowl.

2. Finely chop the red onion and add it to the bowl with the tomatoes.

3. Remove the seeds from the serrano peppers and mince them into tiny bits before tossing them in.

4. Roughly chop the fresh cilantro and stir it into your mixture.

5. Squeeze the juice of one lime over all the ingredients.

6. Sprinkle in 1/2 teaspoon of salt evenly.

7. If you like, add a pinch of ground black pepper for an extra kick.

8. Mix all the ingredients well so that the flavors blend together.

9. Let the salsa sit for about 10-15 minutes at room temperature to allow the flavors to meld.

10. Taste and adjust seasoning if needed, then serve as a side or dip with your favorite chips.

Equipment Needed

1. Mixing bowl
2. Cutting board
3. Chef knife
4. Citrus juicer (or a fork for juicing in a pinch)
5. Measuring spoons
6. Stirring spoon

FAQ

• Q: Can I use jalapeño peppers instead of serrano peppers?
  A: Yup, you can use jalapeños if you want a milder kick. Just keep in mind the flavor might be a bit different.
• Q: Do I really need to remove the seeds from the serrano peppers?
  A: Not totally required, but it’s recommended because the seeds can make the salsa too spicy.
• Q: Can I peel my tomatoes for this salsa?
  A: Nah, peeling isn’t necessary. The diced tomatoes work just fine and add nice texture.
• Q: How long does this Salsa Mexicana keep in the fridge?
  A: You should try to eat it within 2 days since it might get watery if stored for too long.
• Q: Is it better to let the salsa sit before serving?
  A: Definitely, letting it sit for about 15 minutes helps blend the flavours together much better.

Salsa Mexicana Recipe Substitutions and Variations

• If you dont have big, ripe tomatoes, you can use grape tomatoes or even canned diced tomatoes instead.
• If red onion isn’t available, try using a white or yellow onion for a slightly different flavor.
• Instead of serrano peppers, jalapeno peppers work pretty well; just be careful with the amount you add.
• If you arent a fan of cilantro, flat leaf parsley can be a decent alternative for a milder taste.
• You can also swap the lime juice for lemon juice if thats what you have around.

Pro Tips

1. Pro tip: Make sure all your veggies are cut into similar sizes so that every bite gets a balanced flavor. It might seem annoying at first, but trust me, when your tomatoes, onions, and peppers are all evenly chopped, they mix together way better.
2. Pro tip: Let the salsa chill on the counter for at least 10-15 minutes after mixing. This wait time really lets the lime juice, salt, and all those natural juices blend together, which makes the salsa taste a whole lot richer.
3. Pro tip: Don’t be afraid to adjust the heat. If you’re not really into super spicy food, double-check that you removed most of the seeds from the serrano peppers. But if you like more kick, you can leave a few seeds. Experiment a little until you get it just right.
4. Pro tip: Always taste at the end and add a little extra salt or lime juice if needed. Sometimes the flavors need a bit more punch, and tasting as you go is key to getting it perfect every time.