Quick Summer Salsa Recipe

Name: Quick Summer Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 2 ½ cups salsa (store bought or homemade); 13 Spanish onion (white); 2 stalks celery; ⅓ cup cucumber; 12 red bell pepper; 12 yellow bell pepper; 12 orange bell pepper; 12 green bell pepper; 1 mango; 12 cherry tomatoes; 1 bunch cilantro; cumin

Servings: persons

2 ½ cups salsa (store bought or homemade)
13 Spanish onion (white)
2 stalks celery
⅓ cup cucumber
12 red bell pepper
12 yellow bell pepper
12 orange bell pepper
12 green bell pepper
1 mango
12 cherry tomatoes
1 bunch cilantro
cumin

1
Nothing simpler than cutting your vegetables to the size you desire, small, medium or large (medium is my families favorite size), and adding them with the mango into a large bowl containing the salsa.
2
Cilantro is to taste, but we usually use about a handful from the garden, leaving out the stems.
3
If it's out of season, an entire fresh pack from the grocer will do the trick.
4
Chop and add to the mix.
5
Cumin is an acquired taste from what I've been told, but we love it.
6
Again, put in as much or as little as you want, but we usually add about 3 tablespoons.
7
You'll just about double the amount of salsa that you had, if you use the larger 2 1/2 cup size jars that are available at the grocer.
8
It's thicker in consistency, but goes great on everything!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ½ cups salsa (store bought or homemade), 13 Spanish onion (white), 2 stalks celery, ⅓ cup cucumber, and more.

Yes, Quick Summer Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Summer Salsa

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