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Fresh Salsa

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. —Myra Innes, Auburn, Kansas
  • Total Time
    Prep: 15 min. + standing
  • Makes
    3-1/2 cups


  • 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.
Nutrition Facts
1/4 cup: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

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Average Rating:
  • suzylwho
    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 ?

  • DeliciouslyResourceful_Gina
    Nov 1, 2013

    This was really easy and delicious! I added some black pepper and used extra garlic. Will make this again!

  • kafaughn
    Aug 10, 2012

    No comment left

  • tabby24
    Jul 4, 2011

    Very good salsa. Every time I make it, it goes very fast. I have never had leftovers!!

  • chasm
    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!!!!!

  • icequeen4
    Oct 3, 2009

    i also would like to know if this can be frozen, or canned? And for how long?

  • krisolson
    Sep 16, 2009

    How long can you store salsa, can you freeze it?

  • leannmi
    Aug 6, 2009

    No comment left

  • nurse vb
    Jul 19, 2006

    No comment left