Easy Salsa Recipe

3 large ripe tomatoes, chopped
1 clove garlic, minced
4 green onions, chopped (include the green part)
2 Tablespoon purple onion, finely chopped
3 fresh Serrano or Jalapeño chiles, seeded and finely chopped

Tip: Start with one chile of your choice and work your way up to the desired degree of heat.

2 Tablespoon fresh cilantro, chopped
½ tsp salt, my preference is Kosher Salt
Juice from ½ lime

Combine all ingredients in a bowl. Stir well...

Allow the salsa to sit for 30 minutes to an hour to allow the flavors to blend.

Go ahead and enjoy this awesome tasting healthy recipe.

Serve with grilled chicken, or fish, or as a dip with tortilla chips. Makes about 4 cups.

Puree any left over salsa in a food processor for a great-tasting homemade salsa to use in appetizer recipes, as a dip, a taco sauce or even for "huevos rancheros". If you don´t use all of the puree right away you can freeze it in ice cube trays, then remove the frozen salsa cubes from the trays and store them in zip lock freezer bags in the freezer.

Chili's Salsa

• 1 (14 1/2 ounce) cans tomatoes and green chilies
• 1 (14 1/2 ounce) cans whole canned tomatoes ( plus the juice)
• 4 teaspoons jalapenos ( canned,diced, not pickled)
• 1/4 cup yellow onions ( diced)
• 1/2-3/4 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1/4 teaspoon sugar

1. In food processor place jalapenos and onions.
2. Process for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips
8. If desired, add a couple TBsp of lime juice

San Diego Fresh Salsa

4 cup chopped, peeled fresh tomatoes
1/2 cup chopped onion
2 to 4 Jalapeno peppers, seeded and finely chopped
1 tbsp. oil
1 tbsp. vinegar
2 garlic cloves minced
1 tsp. cumin
salt to taste

In bowl, combine all ingredients, mix well. Let stand for about 2 hours. Serve at room temperature. Store in refrigerator.

Makes 3-4 cups

Salsa Ole from Pampered Chef

3 med. ripe tomatoes, finely chopped
3 green onions, finely chopped
8oz. pitted ripe olives, drained and chopped
1 sm. jalapeno pepper, seeded and chopped
4oz. chopped green chilies, undrained
3tbs. olive oil
2tbs. red wine vinegar
1/4tsp. garlic salt, to taste


In med. bowl, combine all ingredients. Cover. Chill 2-3 hours for flavors to blend. Serve w/ corn chips or tortilla chips. Yield about 2cups.