Frank's Chopped Salsa

Frank's Chopped Salsa

Iron Chef Rancho 2

"I created this recipe after visiting a local Mexican restaurant I frequent and I picked through the dish to discover the ingredients. I decided I could do a reasonable rendition that would rival the one I ate. I succeeded and people rave about my salsa and always ask me to make some. I got to know the owners and consequently gave them a sample and they said was good and very close to their recipe. Since that time I have made several batches modifying this that and the other. Play with the recipe for a taste treat. Vary the ingredients for a taste treat."

Ingredients 2 h 25 m {{adjustedServings}} servings 14 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine the tomatoes, garlic, jalapenos, red onion, cabbage, cilantro, and lime juice in a large bowl. Season to taste with salt. Refrigerate for several hours before serving.
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  • Cook's Note
  • For a tangier salsa, add the zest of a lime and some additional lime juice.
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Reviews 5

  1. 6 Ratings


SOOOOO Good! At first everyone wrinkled thier noses at the thought of cabbage in thier salsa, but after they tried it, they loved it. It's even better if you let it sit overnight.


This is a great recipe; I added a sprinkle or two of white vinegar to enhance the flavor and also 2 tsp of sugar.


This was very good salsa... just a little too spicy for me personally. I also would add more tomatos next time. I added some vinegar and sugar like the other reviewers suggested and it seemed to add a lot more flavor. I will be making this again. It was fabulous on fish tacos.