Cilantro Salsa Mexicana


  • 6 large beefsteak or 8 medium vine tomatoes
  • 2 bundles cilantro
  • 4 limes
  • 1 big red onion
  • 1 white onion
  • 2 garlic cloves
  • 3 serrano peppers
  • salt/pepper (enough to cover the top)


  • Large non-reactive bowl
  • Cutting Board, Knife
  • Food Processor
  • Mesh Strainer


  1. Pulse tomatoes in food processor and strain. Add to bowl.
  2. Chop or mince remaining ingredients and add to bowl. The serrano peppers will burn under the nails, and it’s best to remove the seeds.
  3. Add lime juice, salt, pepper and stir until mixed.
  4. Good for about 1 week, sometimes better the next day.

Directions, Gaucamole

  1. Add 3 avocados to a heaping spoon of salsa with an extra half lime, mash with hands. Leave a few pits in the bowl to prevent browning.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.