Salsas & Sauces/

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!

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