Salsa Fast and Zesty Style

Suzan Wilson


Although borderline diabetic, I still watch my AC levels by preparing this salsa. It's become a family favorite! When it's hot outside and you need something really good without cranking up the oven, I fix this fast and zesty salsa and serve it with a delicious 7-Layer Bean Dip. It's a salsa that can be made Southwest Syle with just adding well-drained black beans and corn.
Muy sabrosa y muy bueno!

★★★★★ 1 vote


15 oz can(s)
no-salt petite cut tomatoes (drained)
15 oz can(s)
no-salt petite cut tomatoes with green chilies (undrained)
white onion chopped fine
2 Tbsp
finely chopped fresh cilantro
1 1/2 tsp
dried oregano
1/2 tsp
dried red pepper flakes (optional)
2 Tbsp
fresh chopped garlic
1 1/2 tsp
fresh squeezed lime juice


1Chop and dice onions and cilantro and place in bowl.
2Add chopped, fresh garlic, oregano and pepper flakes.
3Add your two cans of petite cut tomatoes and stir.
Add your lime juice, spoon into a jar and place in the fridge for an hour for flavors to meld.

If someone wants more salt, I let them add it at the table. This smells so good and is so delicious, you'll be making this many times over. It's no fuss....but it'll seem like you spent hours!


About Salsa Fast and Zesty Style