Crunchy Garden Salsa Recipe

5 5 5
Crunchy Garden Salsa Recipe
Crunchy Garden Salsa Recipe photo by Taste of Home
Publisher Photo

Crunchy Garden Salsa Recipe

Read Reviews
5 5 5
Publisher Photo
"A co-worker brought this fun crunchy salsa to a potluck and everyone loved it," shares Tammy Mahlke of La Crescent, Minnesota. "The ingredients are available at the grocery store all year, but it tastes like you picked the produce from your very own backyard!"
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 1 medium tomato, diced
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup minced fresh cilantro
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/2 cup water
  • 1/2 cup tomato sauce
  • 1/3 cup tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • Tortilla chips

Directions

In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers. Yield: about 3 cups.
Originally published as Garden Salsa in Quick Cooking May/June 2002, p22

Nutritional Facts

1/4 cup: 29 calories, 0 fat (0 saturated fat), 0 cholesterol, 122mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 1 medium tomato, diced
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup minced fresh cilantro
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/2 cup water
  • 1/2 cup tomato sauce
  • 1/3 cup tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • Tortilla chips
  1. In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers. Yield: about 3 cups.
Originally published as Garden Salsa in Quick Cooking May/June 2002, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrunchy Garden Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dig1 User ID: 6907234 222954
Reviewed Mar. 17, 2015

"Good"

MY REVIEW
GirishKatta User ID: 7329112 132872
Reviewed Nov. 30, 2014

"Nice recipe"

MY REVIEW
Cook_aholic User ID: 797539 55896
Reviewed Sep. 19, 2013

"I thought I had reviewed this because we liked it. I did add a few green chilis for spice but other than that I only changed to canned tomatoes and sauce with no-salt added. Good recipe"

MY REVIEW
ErinLayton User ID: 3142734 85630
Reviewed Dec. 5, 2011

"Okay....so I followed the recipe, but didn't really care for it....so I add salt and chopped up some pickled jalepenos...then I simmered it on the stove for about 40 minutes....DELICIOUS!"

MY REVIEW
dheiner User ID: 1182062 85629
Reviewed Jan. 9, 2010

"This salsa is great. My husband made it and everyone loved it. Not too spicy, and very refreshing!"

Loading Image