Salsa Mexicana
A fresh, uncooked table salsa built from raw tomato, white onion, serrano chiles, and cilantro — chopped fine and seasoned with salt. This is the everyday salsa of Mexican home cooking, present on tables from Oaxaca to Sonora. Diana Kennedy's version keeps it honest: no blending, no roasting, no embellishment. The tomatoes are left unskinned, preserving texture and the slight resistance of the peel against the soft flesh. A small amount of water loosens the mixture just enough to make it pourable without diluting flavor. It is the kind of preparation that exposes its ingredients completely, so quality matters above everything else.
One in town · four not yet within reach.
- In town
- 1 · white onion, finely chopped
- Not yet within reach
- 4 · unskinned ripe tomatoes, finely chopped, chiles serranos, finely chopped, loosely packed cilantro, fairly finely chopped, water, approximately
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The Method
What to Pour
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The whole pairing