Fresh Zesty Salsa Recipe

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The addition of olives makes this salsa a little different from other varieties. You can seed the jalapeno peppers if desired. But if you family likes salsa with some "heat", leave them in.—Sharon Lucas, Raymore, Missouri
TOTAL TIME: Prep: 10 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 32 servings


  • 8 medium tomatoes, chopped
  • 3/4 cup sliced green onions
  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup chopped onion
  • 2 small jalapeno peppers, finely chopped (seeded if desired)
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3-1/2 teaspoons fresh lime juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1 to 2 teaspoons chili powder
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt

Nutritional Facts

1/4 cup: 16 calories, 1g fat (0 saturated fat), 0 cholesterol, 31mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.


  1. Combine all ingredients in a large bowl. Cover and refrigerate overnight. Keeps up to 1 week. Yield: 8 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 Country Woman July/August 1996, p36

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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seebs1977 User ID: 2032402 6414
Reviewed Aug. 22, 2013

"We did not include the olives, but otherwise I followed this recipe to the letter. It was awesome! I am looking for "my salsa" recipe that's consistent, etc. I've made 3 double batches so far to put up and it's been a hit each time!"

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