- 1 pound plum tomatoes, cored, finely chopped (about 2 cups)
- 2 serrano chiles, seeded, minced
- 1 medium white onion, minced (about 1 cup)
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice
- Kosher salt
- Tortilla chips (for serving)
- Combine tomatoes and chiles 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 cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD: Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).