Total TimePrep: 15 min. + standing
- 4 cups chopped peeled fresh tomatoes
- 1/4 cup finely chopped onion
- 1 to 4 jalapeno peppers, seeded and finely chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 teaspoon ground cumin
- 1 teaspoon salt, optional
- 1 garlic clove, minced
- In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/4 cup: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
Sep 6, 2015
I've been looking for a quick and easy salsa and this is awesome. will make again. And can it be canned ?
Nov 1, 2013
This was really easy and delicious! I added some black pepper and used extra garlic. Will make this again!
Jul 4, 2011
Very good salsa. Every time I make it, it goes very fast. I have never had leftovers!!
Jul 22, 2010
We love this salsa. It is delicious. when my tomatoes are ripe, I love to make this salsa. I don't add jalapeno peppers, I don't like it spicy, but I do substitute green peppers. I forgot the salt once & it didn't taste as good, I added it & it was great. Love this salsa!!!!!
Oct 3, 2009
i also would like to know if this can be frozen, or canned? And for how long?
Sep 16, 2009
How long can you store salsa, can you freeze it?
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