Tomato Salsa – a delicious recipe with jalapeno chilies, white onions, tomatoes, tomato, orange tomato, sweet green. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Put chilies and onions in a bowl.
2
Using a very sharp knife, chop all the tomatoes into rough cubes 1/4 inch or less to a side.
3
There should be about 3 cups altogether.
4
Add the tomatoes, with their juice, to the bowl.
5
Chop the sweet pepper into rough cubes 1/4 inch or less to a side; add to the vegetable mixture and mix thoroughly.
6
Taste, and add a few drops of Tabasco, salt and pepper, adjusting seasonings to taste (remember that the flavors will develop as the salsa sits awhile).
7
Cover loosely with plastic wrap and set aside for at least half an hour.
8
If setting aside or storing for longer periods, salsa may be refrigerated, but the flavors are best just slightly chillier than room temperature.
9
Serve with corn or tortilla chips to dip.
108
kcal
Calories
24
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup minced green jalapeno chilies, seeds and veins removed, 1 cup minced white onions, 15 to 20 ripe red cherry tomatoes, 1 large plum tomato, and more.
Yes, Tomato 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.
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