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Photo of Salsa Mexicana by Monalisa Mehrotra at BetterButter

Salsa Mexicana

Monalisa Mehrotra
15 minutes
Prep Time
5 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Mexican
  • Chilling
  • Appetizers

Ingredients Serving: 4

  1. 1 cups finely diced seeded tomatoes
  2. 1/3 cup chopped cilantro
  3. 1/4 cup finely chopped red onion
  4. 1 small fresh jalapeno (stems, ribs, seeds removed)/ substitute with green chillies if jalapeno is unavailable
  5. 1 tablespoon freshly squeezed lime juice, or more to taste
  6. Pinch of dried oregano (crumble in your fingers before adding) or more to taste
  7. Pinch of ground cumin or more to taste
  8. A pinch of sugar
  9. salt to taste


  1. Mix all the ingredients together in a bowl.
  2. Season to taste with additional chili, cumin, lime juice, sugar and salt
  3. Chill for 30 minutes in the refrigerator before serving.
  4. 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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