Fresh Salsa

Nothing is better than homemade.


  • 4 large tomatoes, diced
  • 1/2 large onion, minced
  • 3 tsp. minced garlic
  • 2/3 cup fresh cilantro, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 Tbsp. fresh lime juice
  • salt to taste


Combine tomatoes, onion, garlic, cilantro and lime juice in a bowl. Add the jalapenos a teaspoon or two at a time and taste test until the salsa is at your desired heat. Add salt to taste and serve.

By Deeli from Richland, WA

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November 10, 2010


  • 3 large tomatoes, peeled and diced
  • 1/2 cup white onion, chopped fine
  • 1/2 jalapeno pepper, chopped
  • 1 Anaheim pepper, seeded and chopped
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  • 1/2 sweet red pepper, chopped
  • 2 tbsp. cilantro, chopped
  • 1/4 tsp. salt
  • fresh juice from 1/2 lime
  • 1 tsp. white wine vinegar
  • 1 Tbsp. water or tomato juice


Place tomatoes in a colander to reduce the tomato liquid while you prepare the rest of the ingredients. Place a bowl under the colander if you want to collect the tomato juice. Put all ingredients in a glass, ceramic or stainless steel bowl. Mix well, and let stand for 30 minutes. Serve salsa with baked tortillas, with meats, or with other main dishes.

This recipe is courtesy of the US Food and Drug Administration, Office of Women's Health. To see more recipes, follow this link.


Fresh Salsa

An even quicker way to get rid of the juice is to salt the chopped tomatoes before putting them in the colander, then weigh down with a plate and something heavy, by the time the other ingredients are chopped your tomatoes will be done and they are already salted!

Also, use Roma tomatoes for less juicy, more meaty salsa. (05/08/2007)

By Michawn

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