The Salsa That Made Me A Chef

Thomas Bohne


This is an extremely clean and fresh tasting salsa. I have a few tricks that really set my salsa apart from the rest. Cutting the fruit away from the lime and adding to the mixture will give you a real burst of citrus flavor you dont normally get in salsa. Using stewed tomatoes will also add alot of depth to this dish.

Allowing the salsa to refrigerate overnight is crucial for flavor development. It will also thicken the salsa.

Also remember that all the heat comes from the seeds and ribs of the pepper, if you would like the flavor and not the heat, remove these before adding the pepper.

Making this salsa for a BBQ is what landed me my first catering job (even though there is no cooking required in this salsa).

pinch tips: How to Peel Tomatoes



4 Cups


10 Min


28 oz
stewed tomatoes
1 medium
2 medium
serrano chiles (diced)
3 Tbsp
cilantro (rough chopped)
1/2 large
white onion
1 tsp
garlic (minced)
1 tsp

Directions Step-By-Step

In a large bowl combine all ingredients. Only add half of the liquid from the tomatoes. After you squeeze the lime in, cut the fruit away and also add to bowl. Stir.
In a food processer, pulse ingredients until they are all incorporated, keep it chunky enough to stay on a chip.
Refrigerate overnight to allow flavors to come together and develop. Serve.

About this Recipe

Course/Dish: Salsas
Dietary Needs: Vegetarian
Other Tag: Quick & Easy