Homemade Salsa Recipe
Homemade Salsa Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My mother-in-law shared this recipe with me," comments Mary Blott from Mukwonago, Wisconsin. "Almost every time I ask, what I can bring to a party, I'm told to bring this crunchy colorful salsa." TIP: "For the best results, prepare and serve it on the same day." recommends Mary. "And you may want to make a double batch, because a single batch just won't do.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 medium tomatoes, chopped and well drained
  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 tablespoon white wine or apple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon mustard seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon pepper
  • Tortilla chips

Directions

In a large bowl, combine the tomatoes, onions, celery and green pepper. In a small bowl, whisk the wine or apple juice, vinegar, oil, mustard seed, salt, coriander and pepper; pour over vegetables and toss to coat. Serve with chips. Refrigerate leftovers. Yield: 2-1/2 cups.
Originally published as Homemade Salsa in Quick Cooking July/August 2005, p14

Nutritional Facts

1/4 cup: 52 calories, 3g fat (0 saturated fat), 0 cholesterol, 216mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Popular Videos

  • 4 medium tomatoes, chopped and well drained
  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 tablespoon white wine or apple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon mustard seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon pepper
  • Tortilla chips
  1. In a large bowl, combine the tomatoes, onions, celery and green pepper. In a small bowl, whisk the wine or apple juice, vinegar, oil, mustard seed, salt, coriander and pepper; pour over vegetables and toss to coat. Serve with chips. Refrigerate leftovers. Yield: 2-1/2 cups.
Originally published as Homemade Salsa in Quick Cooking July/August 2005, p14

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