Fresh and easy, this recipe yields about 5 cups of salsa--plenty to serve a crowd. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper. Source: EatingWell Magazine, June/July 2005

Stacy Fraser


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.



Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

18 calories; 0.2 g total fat; 121 mg sodium. 196 mg potassium; 4.1 g carbohydrates; 1.1 g fiber; 2 g sugar; 0.8 g protein; 674 IU vitamin a iu; 13 mg vitamin c; 14 mcg folate; 11 mg calcium; 10 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Certainly a fresher taste than any packaged salsa! I used products straight from the garden & while yes it is fantastically delicious I LOVE a bit of kick in my salsa so I feel like it is missing a certain zest... Next time I may add a touch of jalapeno or habanero pepper! My salsa also turned out pretty runny though the juice is great for a touch of extra dressing on a salad;) Read More
Rating: 4 stars
I make a dish like this for most parties except substitute smaller amount of lime juice for vinegar use chopped roma tomatoes drained in a colander before mixing also add more onions and jalapenos to taste plus a "kicker" of a few drops of Tabasco to taste and garlic salt. I like flavors to blend before placing in a colander type serving dish in a well of crushed ice for a party. Though must say I do like your idea of using the drained juice in my salad dressing so will work on the ice draining in a way to save the juices. Thanks! Read More