Salsa Sublime

Linda James


When we lived in South Florida, we often went to a wonderful Mexican restaurant. They had such good salsa, and we've never found it anywhere else. I developed this recipe to taste as much like the salsa we got at Ole Ole's. We love it. It's even good on scrambled eggs!


☆☆☆☆☆ 0 votes

2-4, and the recipe is easy to double or triple for parties
15 Min
No-Cook or Other


  • 1 large
    can of hunt's tomatoes, diced, drained, or 2 fresh tomatoes, diced
  • 1/2
    vidalia onion, chopped fine
  • 1/2 c
    fresh cilantro, finely chopped
  • 1/2 tsp

How to Make Salsa Sublime


  1. Prepare tomatoes. I use fresh tomatoes when I can get them, but Hunt's diced tomatoes work fine. I prefer Hunts because they are steam peeled, no lye involved. Drain the tomatoes.
  2. Chop the onion to a fine chop.
  3. Remove the cilantro leaves from the stems. Then chop the leaves until they are fine.
  4. Stir all together gently and add the salt. You may want more or less salt, it all depends on your taste.
  5. Serve with tortilla chips or crudites. It also makes a good dressing for a salad, or on cooked chicken breasts or fish. Refrigerate unused portion for a day or two. Enjoy!

Printable Recipe Card

About Salsa Sublime

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy

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