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Salsa Roja

 Salsa Roja
“Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies, or my favorite, lime tortilla chips.” —Amber Massey, Coppell, Texas
28 ServingsPrep/Total Time: 15 min.


  • 1 can (28 ounces) whole tomatoes, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, quartered
  • 2 banana peppers, seeded and coarsely chopped
  • 2 jalapeno peppers, seeded and coarsely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 2 medium ripe avocados, peeled and cubed
  • Tortilla chips


  • Place the first 10 ingredients in a food processor; cover and process
  • until chopped. Add cilantro and lime juice; cover and pulse until
  • combined.
  • Transfer to a bowl; stir in avocados. Serve with tortilla chips.
  • Yield: 7 cups.
Nutritional Facts: 1/4 cup (calculated without chips) equals 42 calories,

2 of 2

Salsa Roja (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 0 cholesterol, 381 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now