Name: Salsa Mexicana recipe by Monalisa Mehrotra at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 cups finely diced seeded tomatoes; 1/3 cup chopped cilantro; 1/4 cup finely chopped red onion; 1 small fresh jalapeno (stems, ribs, seeds removed)/ substitute with green chillies if jalapeno is unavailable; 1 tablespoon freshly squeezed lime juice, or more to taste; Pinch of dried oregano (crumble in your fingers before adding) or more to taste; Pinch of ground cumin or more to taste; A pinch of sugar; Salt to taste

ABOUT Salsa Mexicana RECIPE

I made this recipe for an impromptu get together at home. Super easy to make, this impromptu appetizer is the right combination of tart and crisp. If you’re looking for a fresh salsa recipe with lots of flavor, this one is an excellent choice. The salsa is made with fresh tomatoes and peppers, and it is seasoned perfectly with cilantro and lime juice. Besides finding firm ripe tomatoes and seeding them, the key to this salsa is adding plenty of lime juice and salt, and not skimping on the chilies.

Ingredients Serving: 4

1 cups finely diced seeded tomatoes
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
1 small fresh jalapeno (stems, ribs, seeds removed)/ substitute with green chillies if jalapeno is unavailable
1 tablespoon freshly squeezed lime juice, or more to taste
Pinch of dried oregano (crumble in your fingers before adding) or more to taste
Pinch of ground cumin or more to taste
A pinch of sugar
Salt to taste

Instructions

Mix all the ingredients together in a bowl.
Season to taste with additional chili, cumin, lime juice, sugar and salt
Chill for 30 minutes in the refrigerator before serving.
This salsa keeps in the refrigerator for up to two days. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.

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