• Yield: 4 cups

  • Time: 10 minutes prep, 10 minutes total

The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!




  • 1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped

  • 1/2 cup white onion, finely chopped

  • 1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional)

  • 1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped

  • 2 to 3 tbsp fresh lime juice, more or less to taste

  • 2 tbsps olive oil, optional

  • 1 tsp kosher or sea salt, or more to taste




Place all of the ingredients in a bowl, toss well and serve.


Copyright © Pati Jinich

Patricia Jinich
Pati Jinich is a cooking teacher, food writer and chef at the Mexican Cultural Institute in Washington, D.C. She hosts the public television series Pati’s Mexican Table broadcasted nationwide and released her first cookbook, also titled Pati’s Mexican Table, in March 2013.