Mild Salsa

Janene Walker


I don't like spicy things, so I decided to create my own salsa. I don't really measure when I'm making it, so measurements are best guesstimates.


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other


  • 3-4 medium
    yellow or orange tomatoes
  • 3-4 medium
    purple or red tomatoes (i prefer the darker heirloom ones)
  • 1 medium
  • 1 1/2 tsp
  • 1 1/2 tsp
  • 3/4 tsp
  • 1 1/2 tsp
    italian seasoning
  • 1 Tbsp
    lime juice

How to Make Mild Salsa


  1. Peel and seed the tomatoes.
  2. Chop into small pieces. (I try to make them about 1/4" so they're easy to scoop up on a chip.) Place in a bowl large enough to hold all ingredients.
  3. Chop onion into approximately the same size pieces as your tomatoes. Place in bowl.
  4. Add remaining ingredients and stir to combine. Add more or less depending on your taste preference. You can use lemon juice instead of lime juice if you prefer. Refrigerate for at least an hour before serving with chips, scoops or use as a topping for salad, tacos, etc.

Printable Recipe Card

About Mild Salsa

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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