The Very Best Salsa

Debbie Quimby


I got this recipe out of a great local cookbook, Vintage Vicksburg. This is not like anything you'll get in a Mexican restaurant ... it's better!

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1 pt
cherry or grape tomatoes, sliced in half
2 can(s)
rotel tomatoes (10 oz each)
1 can(s)
sliced black olives, drained (6 oz)
green onions, chopped
3 Tbsp
3 Tbsp
white vinegar
1 Tbsp
garlic salt
1 Tbsp
garlic powder
2 can(s)
green chiles, chopped (7 oz each)
1 c
fresh cilantro

Directions Step-By-Step

Combine all ingredients. Refrigerate overnight before serving to let the flavors combine.
Serve with your favorite tortilla or corn chips, veggies, or as an accompaniment with your favorite Mexican food.

About this Recipe

Course/Dish: Dips, Salsas, Other Sauces
Other Tags: Quick & Easy, Healthy
Hashtags: #tomatoes, #Olives, #chunky