Onion and Tomato Salsa

By David Tanis

Onion and Tomato Salsa
Fred R. Conrad/The New York Times
Total Time
15 minutes, plus 30 minutes to soak onion
Rating
4(34)
Notes
Read community notes

Featured in: The Unstuffy Taco

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 cups
  • 1cup finely diced sweet white onion, soaked in cold water for 30 minutes and drained
  • 1cup finely diced firm ripe red tomato
  • ½teaspoon salt
  • 2serrano chiles, finely chopped
  • ½cup roughly chopped cilantro leaves and tender stems
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

27 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 244 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put onion, tomato, salt and chiles in a serving bowl. Mix to combine and let flavor meld for at least 10 minutes. Just before serving, stir in cilantro. Salsa is best if made fresh and used within an hour or two.

Ratings

4 out of 5
34 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From David Tanis

Trending on Cooking

Cooking Guides