Raw Mexican Salsa

  • Active Time 5m
  • Total Time 5m
  • Rating ****

Serves 8

Green, white and red like the Mexican flag, this salsa is the most popular of them all. Although the recipe is subject to some regional variations, the name of the salsa is always the same, except in the Yucatan, where the Mayan name is x-ni-pec, or dog's snout because it is made hot enough there to make your nose run.


  • 1 pound firm tomatoes, chopped
  • 1 small onion, minced
  • 4 small serrano chiles, minced and 2 deveined for less spiciness
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup cold water
  • 8 sprigs cilantro, chopped


Mix all of the ingredients together just before serving; everything except the cilantro can be prepared ahead of time.

To prepare the salsa as it's made in northern Mexico, coarsely chop the tomatoes and mix with a minced (finely chopped) garlic clove. Add the water mixed with a little lime or lemon juice.

For Yucatan-style salsa, add lightly toasted yellow chiles and replace the water with orange juice; you can also add a dash of olive oil.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 889

nutrition information per serving

23 calories; 0g total fat; 0mg cholesterol; 155mg sodium; 4g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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