Shawn Chant


This is sooooo good! Best if refrigerated for at least an hour so the flavors can meld.

Blue Ribbon Recipe

With a medium kick and lots of fresh veggies, this salsa would be great at your next gathering... I can't imagine anyone NOT liking it. The Test Kitchen


★★★★★ 8 votes

15 Min
No-Cook or Other


  • 1 large
    tomato chopped
  • 1 small
    onion chopped
  • 1 Tbsp
    pickled or fresh jalapenos chopped (adjust to your liking)
  • 1/4 c
    fresh cilantro chopped
  • 1/2 c
    whole kernel corn (optional) (leftover grilled corn on the cob is best)
  • 1/2 tsp
    minced garlic
  • 1
    avocado chopped (optional)
  • 1 tsp
    Emeril's Southwest Seasoning or your favorite southwest seasoning
  • 1 Tbsp
    lime juice
  • ·
    salt and pepper to taste
  • 1 can(s)
    kidney beans, rinsed and drained (optional)



  1. Mix all ingredients together, adding 1/2 the seasoning at first and tasting so you can adjust it accordingly. Serve with tortilla chips. Enjoy!
  2. **When I posted this recipe, I forgot to add that sometimes I also add a can of kidney beans drained and rinsed to it. Adding the beans makes this a great vegetarian dish by increasing the protein and fiber.**

Printable Recipe Card


Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Fiesta Time!
Other Tag: Quick & Easy

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