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)
  • 1/2
    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

How to Make Salsa Fast and Zesty Style


  1. Chop and dice onions and cilantro and place in bowl.
  2. Add chopped, fresh garlic, oregano and pepper flakes.
  3. Add 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!


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