Salsa Mexicana

Salsa mexicana is the basic salsa that is used as an all-purpose condiment in Mexico. There are innumerable variations, but here is a basic--and very tasty--version. Other names for it are salsa cruda, salsa fresca, salsa picada and pico de gallo.

Makes about 2-3 cups

• Tomatoes, seeded and chopped -- 2-3
• Jalapeños, seeded and minced -- 1-3
• Red onion, minced -- 1
• Garlic, minced -- 1-2 cloves
• Cilantro (optional), chopped -- 1/2 bunch
• Lime, juice only -- 2
• Salt and pepper -- to taste

Method

1. In a large bowl, mix all the ingredients together. Chill for at least 30 minutes to allow flavors to mingle.
2. Adjust seasoning and serve as a condiment for Mexican dishes or as a dip for tortilla chips.

Variations

• You can use lemon juice or vinegar if you like, but the taste will not be as authentic. Lemons are not widely used in Mexico.
• In the Yucatán, chopped cabbage and grated radishes are often added to tomato salsas.