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Quick Salsa Recipe

Quick Salsa Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:36 servings


  • 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


  • 1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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 Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.