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Fresh Salsa Recipe

"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 YIELD: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


  • 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.

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

Reviews for Fresh Salsa

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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?"

Reviewed Sep. 16, 2009

"How long can you store salsa, can you freeze it?"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.