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Fresh Salsa

Total Time

Prep: 15 min. + standing

Makes

3-1/2 cups

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

Ingredients

  • 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

Directions

  1. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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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