Homemade Salsa

Deb Camp


My favorite snack in this decade has got to be chips and salsa. Full of chunky veggies — who doesn’t love to get a big dip! It is usually served as an appetizer in many restaurants along with my other favorite thing….tortilla chips!
Salsa contains low or no fat, is very low in calories and is can even be used as a condiment on burgers, baked potatoes, eggs and other foods. It is also delicious on chicken, seafood, and bean dishes, as well as rice! Mmmm, mmm!


★★★★★ 2 votes

Whoever gets to it first!
10 Min
20 Min


  • 8-10
    roma tomatoes (use roma — other tomatoes can be too watery)
  • 1
    chopped sweet onion
  • ½ – 1
    chopped green pepper
  • ¼ c
    chopped jalapeño pepper (i use the kind in a jar because we always have them on hand)
  • ¾ c
  • 1 Tbsp
  • 1
    6oz. can hunts tomato paste w/basil, garlic and oregano
  • 2 Tbsp
    chopped garlic
  • 1 Tbsp
    parsley (fresh or flakes)
  • 1 tsp

How to Make Homemade Salsa


  1. Wash and chop 8-10 Roma tomatoes and put them into (at least a 2 qt.) saucepan.
  2. Cook this mixture for 20 minutes.
  3. May put in hot jars and water bath if you like or may be refrigerated for up to a week.
    Fill some small containers and give away or freeze some for later.
    This will disappear when you bring out the tortilla chips!

Printable Recipe Card

About Homemade Salsa

Course/Dish: Salsas
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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