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!


★★★★★ 1 vote



  • 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)
  • 8
    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

How to Make The Very Best Salsa


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

Printable Recipe Card

About The Very Best Salsa

Course/Dish: Dips Salsas Other Sauces
Other Tags: Quick & Easy Healthy

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