Ingredients
Scale
- 6 medium vine tomatoes, diced (about 4 cups)
- 1/2 white onion, diced (about 1 cup)
- 1/2 bunch cilantro, chopped and loosely packed (about 1/3 cup)
- Juice of 1/2 fresh lime, squeezed (or lime juice)
- 1/4 tsp salt
- Tortilla chips, for dipping
Instructions
- Start by washing all of your produce.
- Then use a cutting board and serrated knife to dice the tomatoes.
- Drain the tomatoes, if needed.
- Dice the onions similar in size to the tomatoes.
- Remove the stems from the cilantro bunch and chop the remaining cilantro using a chef’s knife.
- Add the tomatoes, cilantro, and onion to a medium bowl.
- Cut the lime in half and squeeze the lime juice over the ingredients.
- Sprinkle salt on top of the tomato mixture.
- Gently stir until all ingredients are mixed well.
- We recommend chilling for a few hours, but you can serve right away if needed.
- Enjoy with tortilla chips or use as a topping for tacos or scrambled eggs (more ideas here)
- Store leftovers in the fridge in an air-tight container.
Notes
- You can substitute other types of tomatoes, like roma tomatoes. Some even use grape or cherry tomatoes.
- Yellow onions can be used in place of white onions. Red onions work too, just know they will have a stronger, more pungent taste.
- In addition to draining the tomatoes, you can also scoop out the seeds before cutting to reduce excess liquid.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Chop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 21
- Sugar: 2.7 g
- Sodium: 62.7 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 4.8 g
- Protein: 0.8 g
- Cholesterol: 0 mg
