Posted by: Dana
This recipe was published in Taste of Home Holiday & Celebrations Cookbook 2008 and the October 2011 issue of Taste of Home magazine!
I never really cared for store-bought salsa so I decided to come up with my own recipe.
Now I can’t make enough of it!
Whenever I tell my family I’m making fresh salsa they start salivating.
The cilantro really enhances the flavor of this salsa.
Personally, I think you could put cilantro on just about anything and make it taste good.
However, some people don’t really care for the taste of cilantro, but I absolutely love, love, love it!
The best thing about this recipe is you can have it thrown together in about 10 minutes.
- 4 cans (14-1/2 ounces each) petite diced tomatoes, drained
- 2 medium onions, chopped
- 1/2 cup minced fresh cilantro
- 2 jalapeno peppers, seeded and minced
- 2 tablespoons sugar
- 1 teaspoon salt
- Tortilla chips
NOTE: Use only 1 jalapeno for milder salsa. For hot salsa do not de-seed jalapeno. The seeds are what makes it hot.
- In a large bowl, combine the first six ingredients. Cover and chill until serving. Serve with tortilla chips.
- Yield: 7 cups.
- Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin. Avoid touching your face.
Nutrition Facts: 1/4 cup (calculated without tortilla chips) equals 20 calories, trace fat (0 saturated fat), 0 cholesterol, 159 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.