Shawn Chant


This is sooooo good! Best if refrigerated for at least an hour so the flavors can meld.

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★★★★★ 8 votes
15 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
With a medium kick and lots of fresh veggies, this salsa would be great at your next gathering... I can't imagine anyone NOT liking it.


1 large
tomato chopped
1 small
onion chopped
1 Tbsp
pickled or fresh jalapenos chopped (adjust to your liking)
1/4 c
fresh cilantro chopped
1/2 c
whole kernel corn (optional) (leftover grilled corn on the cob is best)
1/2 tsp
minced garlic
avocado chopped (optional)
1 tsp
Emeril's Southwest Seasoning or your favorite southwest seasoning
1 Tbsp
lime juice
salt and pepper to taste
1 can(s)
kidney beans, rinsed and drained (optional)


1Mix all ingredients together, adding 1/2 the seasoning at first and tasting so you can adjust it accordingly. Serve with tortilla chips. Enjoy!

2**When I posted this recipe, I forgot to add that sometimes I also add a can of kidney beans drained and rinsed to it. Adding the beans makes this a great vegetarian dish by increasing the protein and fiber.**

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Fiesta Time!
Other Tag: Quick & Easy