Tomato-Serrano Salsa
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant tomato and serrano salsa is a staple vegan dip that brings a fresh, punchy zing to any table. Using ripe plum tomatoes and fiery serrano chillies, it balances heat with the bright acidity of fresh lime juice and the herbal notes of coriander. Rinsing the onions under cold water is a professional trick that removes the harsh raw bite, allowing the natural sweetness of the vegetables to shine through.
Whether you are serving this as a light appetiser with crunchy tortilla crisps or using it as a fresh topping for tacos and grilled vegetables, this versatile salsa is a healthy, low-fat choice. It is conveniently quick to prepare and can even be made a day in advance, making it the perfect stress-free addition to your next gathering or weekend lunch.
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Ingredients for Tomato-Serrano Salsa
450g plum tomatoes, cored, finely chopped (about 300g )
2 serrano chillies, seeded, minced
1 medium white onion, minced (about 1 cup)
45ml chopped fresh coriander
3 tablespoons fresh lime juice
Kosher salt
Tortilla crisps (for serving)
How to make Tomato-Serrano Salsa
Combine tomatoes and chillies in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in coriander and lime juice. Season with salt. Serve with tortilla crisps. DO AHEAD: Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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