Speedy Salsa

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.

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