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Asparagus Salsa

 Asparagus Salsa
Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long. -Emma Thomas Rome, Georgia
12 ServingsPrep: 20 min. + chilling


  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 cup chopped seeded tomatoes
  • 1/2 cup finely chopped onion
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, minced
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • Tortilla chips


  • Place asparagus in a large saucepan; add 1/2 in. of water. Bring to
  • a boil. Reduce heat; cover and simmer for 2 minutes. Drain and
  • rinse in cold water.
  • In a large bowl, combine the asparagus, tomatoes, onion, jalapeno,
  • cilantro, garlic, vinegar and salt. Cover and refrigerate for at
  • least 4 hours, stirring several times. Serve with tortilla chips.
  • Yield: 3 cups.
Nutritional Facts: One 1/4-cup serving (calculated without chips) equals 15 calories, trace fat (trace saturated fat), 0 cholesterol, 52 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

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Asparagus Salsa (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.