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Quick Salsa

After my mild green chilies are roasted, I peel, dice and freeze them to use all year. This colorful zesty salsa is great with chips or served with other dishes.—Terry Thompson, Albuquerque, New Mexico
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    4-1/2 cups


  • 6 Anaheim peppers, roasted and peeled
  • 4 large tomatoes, chopped
  • 3 green onions, sliced
  • 2 tablespoons minced fresh cilantro
  • 1/2 to 1 jalapeno pepper, seeded and minced
  • 1 garlic clove, minced
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt, optional


  • In a large bowl, combine chilies, tomatoes, onions, cilantro, jalapeno and garlic. In another bowl, combine vinegar, oil, pepper and salt if desired; stir into vegetable mixture. Cover and chill for at least 2 hours.
Nutrition Facts
2 tablespoons: 27 calories, 2g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

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Average Rating:
  • woyelk
    Jan 20, 2013

    I might try this recipe again (although it was very time intensive), but I would only use a dash of vinegar. The end result tasted only of red wine vinegar, all the other flavors were overpowered by it.

  • Lewis2
    Sep 6, 2006

    No comment left