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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

One 1/4-cup serving (prepared without added salt) equals 22 calories, 1 g fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.