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Chunky Salsa Recipe


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Salsa Recipe

© 2009 Peggy Trowbridge Filippone
There is no substitute for fresh salsa, so give up that bottled stuff and go for it! This homemade salsa is easy to control heat-wise. If you do not like it hot, it is just as good without the chile. Feel free to adjust to your own tastes. Great with Mexican dishes as a condiment or simply with tortilla chips as a snack or appetizer.

Prep Time: 30 minutes

Total Time: 30 minutes


  • 1 Serrano chile (or Jalapeno), seeds removed, chopped fine (wear gloves)
  • 6 medium fresh tomatoes chopped into 1/4-inch chunks
  • 1 medium red onion or sweet onion, chopped
  • 3 green onions sliced thin with green tops included
  • 1/8 cup loosely-packed fresh cilantro, finely chopped
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano, crushed between your palms
  • 1/4 teaspoon garlic powder
  • 1 (8-ounce) can tomato sauce
  • 1 (4-ounce) can chopped mild green chiles
  • 2 Tablespoons red wine vinegar
  • Salt and pepper to taste


Combine Serrano chile, tomatoes, red or sweet onions, green onions, cilantro, cumin, chili powder, oregano, garlic powder, tomato sauce, green chiles, red wine vinegar, salt, and pepper. Let sit overnight to let flavors blend.

Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to 2 weeks.

Yield: about 6 cups

Salsa Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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