Fresh Salsa I

Fresh Salsa I

Kaylene Dow 0

"This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor."

Ingredients 35 m {{adjustedServings}} servings 6 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 6 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
  3. Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Tips & Tricks
Heather's Cilantro, Black Bean, and Corn Salsa

A lively corn, avocado, and bean relish great with chips or as a side dish.

Fire-Roasted Cherry Tomato Salsa

See what fire-roasting the tomatoes does for this simple salsa.

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Reviews 240

  1. 295 Ratings


This recipe provides a great "base" for your salsa but it does need to be modified to fit your tastes and preferences, especially if you like it chunky and not too spicy. But I found it very easy to modify as I went along. I like a chunky, fresh looking salsa so I added 2 diced vine ripened tomatoes and only put a 14.5 oz. can of whole tomatoes instead of the 28 oz., and drained and reserved the fluid in case I needed it, but found it wasn't necessary (I still used the 10oz can which gave enough liquid). I only put in one jalepeno pepper since I was making it for a crowd with various tastes, and I found the flavor was still very present. And I cut down the onion to 1/2 and the garlic to 3 cloves, crushed. Then I added the juice of 1 lime and a small bunch of cilantro. No blender for me! I just diced everything. Good stuff!


AWESOME!!! After reading the other reviews, I added the juice of one small lime, one bunch finely chopped cilantro, doubled the canned tomatoes to 52 oz total, added two large fresh tomatoes and ten vine ripened cherry tomatoes, about three tablespoons of chopped green onion, used only 3 cloves garlic and only one jalapeno diced into a near paste. Total quantity of salsa when I was done was 8 cups. Tortillas with lime were the vehicle of choice for the salsa (although I would eat it by the spoonful iif no one else was around) in conclusion it was YUMMY!


This is a really good recipe and much better than store bought salsa. It is a spicy, but a good degree of spicy. If you want to turn down the heat, decrease the jalepenos to 2 or seed the jalepenos after they cool down from roasting. I would not omit the peppers because the roasted taste makes the salsa. I have tried this recipe with less jalepenos and 'as is' because I was nervous it was going to be too spicy. I highly recommend 'as is'.