Fresh Salsa Recipe

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"We like salsa with chips as an afternoon snack," reveals Myra Innes of Auburn, Kansas. "This recipe uses a lot of fresh tomatoes and keeps well for several days in the refrigerator."
TOTAL TIME: Prep: 15 min. + standing
MAKES:14 servings
TOTAL TIME: Prep: 15 min. + standing
MAKES: 14 servings


  • 4 cups chopped peeled fresh tomatoes
  • 1/4 cup finely chopped onion
  • 1 to 4 jalapeno peppers, seeded and finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, optional
  • 1 garlic clove, minced

Nutritional Facts

1/4 cup: 22 calories, 1g fat (0g saturated fat), 0mg cholesterol, 2mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges:1 vegetable


  1. In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator. Yield: 3-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Salsa in Taste of Home August/September 1995, p12

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Sep. 6, 2015

"I've been looking for a quick and easy salsa and this is awesome. will make again. And can it be canned ?"

Reviewed Nov. 1, 2013

"This was really easy and delicious! I added some black pepper and used extra garlic. Will make this again!"

Reviewed Jul. 4, 2011

"Very good salsa. Every time I make it, it goes very fast. I have never had leftovers!!"

Reviewed Jul. 22, 2010

"We love this salsa. It is delicious. when my tomatoes are ripe, I love to make this salsa. I don't add jalapeno peppers, I don't like it spicy, but I do substitute green peppers. I forgot the salt once & it didn't taste as good, I added it & it was great. Love this salsa!!!!!"

Reviewed Oct. 3, 2009

"i also would like to know if this can be frozen, or canned? And for how long?"

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