Zesty Salsa Recipe
Zesty Salsa Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This chunky and colorful salsa, from Susan Causey of Columbia, Louisiana, is the ideal companion for crispy tortilla chips and goes together in a jiffy.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 large tomatoes, diced
  • 6 green onions, chopped
  • 1 cup (4 ounces) finely shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup prepared zesty Italian salad dressing
  • Tortilla chips

Directions

In a bowl, combine the first six ingredients; mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: 4 cups.
Originally published as Zesty Salsa in Taste of Home June/July 2004, p61

Nutritional Facts

1/4 cup: 53 calories, 4g fat (2g saturated fat), 6mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 2 large tomatoes, diced
  • 6 green onions, chopped
  • 1 cup (4 ounces) finely shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup prepared zesty Italian salad dressing
  • Tortilla chips
  1. In a bowl, combine the first six ingredients; mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: 4 cups.
Originally published as Zesty Salsa in Taste of Home June/July 2004, p61

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