Fresh salsa

Fresh Salsa

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Becky Lyman


I started making this salsa from a recipe but have since changed it to accommodate our own taste preferences. It is easy to add or subtract ingredients to get it just the way you like it.


★★★★★ 1 vote

A party!
20 Min


  • 10-15
    plum tomatoes, diced
  • 2 bunch
    scallions, chopped
  • 3
    cubanelle peppers (italian frying peppers), chopped fine
  • 2 can(s)
    black olives, chopped
  • 1/2 c
    diced jalepenos
  • 2 Tbsp
    diced garlic
  • 1/4 c
    red wine vinegar

How to Make Fresh salsa


  1. Wash and prep ingredients as stated in ingredients list. I have used my pampered chef hand chopper for this and it works well.
  2. Mix ingredients in a large bowl. Stir well.
  3. Refrigerate overnight. Do a taste test and add more jalapenos, garlic, or vinegar as you desire. Depending on who this is for, I often add 1/8 to 1/4 cup of the jalapeno liquid that is in the jar.
  4. Serve with tortilla chips or veggies. This also works really well on top of cooked chicken or fish, or when added to a green salad. Enjoy!
  5. Substitutions: You can use 2 cans diced green chilies in place of the peppers. I like the peppers because it gives the salsa some crunch.

Printable Recipe Card

About Fresh salsa

Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #FRESH #uncooked

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