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Quick Salsa Recipe

Quick Salsa Recipe

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 YIELD:36 servings


  • 6 Anaheim chilies, roasted and peeled or 2 cans (4 ounces each) chopped green chilies
  • 4 large tomatoes, chopped
  • 3 green onions, sliced
  • 2 tablespoons minced fresh cilantro or parsley
  • 1/2 to 1 jalapeno pepper, seeded and minced
  • 1 garlic clove, minced
  • 1/3 cup red wine vinegar
  • 1/3 cup olive or vegetable oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt, optional


  • 1. In a 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. Yield: 4-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

Reviews for Quick Salsa

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Reviewed 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."

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