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Quick Salsa

 Quick Salsa
After my mild green chilies are roasted, I peel, dice and freeze them to use all year. This colorful zesty salsa is great with chips or served with other dishes.—Terry Thompson, Albuquerque, New Mexico
36 ServingsPrep: 15 min. + chilling


  • 6 Anaheim peppers, roasted and peeled
  • 4 large tomatoes, chopped
  • 3 green onions, sliced
  • 2 tablespoons minced fresh cilantro
  • 1/2 to 1 jalapeno pepper, seeded and minced
  • 1 garlic clove, minced
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt, optional


  • In a large bowl, combine chilies, tomatoes, onions, cilantro,
  • jalapeno and garlic. In another bowl, combine vinegar, oil, pepper
  • and salt if desired; stir into vegetable mixture. Cover and chill
  • for at least 2 hours. Yield: 4-1/2 cups.
Nutritional Facts:Diabetic Exchanges: One 2-tablespoon serving (prepared with fresh chilies and without salt) equals 1/2 fat; also, 27 caloires, 3 mg sodium, 0 cholesterol, 2 gm carbohydrate, trace protein, 2 gm fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.