Total Time
Prep 5 mins
Cook 0 mins

After years of loving Mexican food, I devised my own recipe for fresh salsa since the jars are too sweet and not really a true mexican salsa. Fast, easy & Delicious!

Ingredients Nutrition


  1. Chop in processor on Pulse, slow.
  2. Chop onion first and tomatoes last.
  3. Add spices, juice.
  4. Be careful not to over-process.
  5. Drain to get excess water out.
  6. Serve alone with chips or as a condiment.


Most Helpful

I needed picante salsa for use in another recipe and it came out top notch. Thank you!

stonecoldcrazy May 20, 2009

WOW! This is an excellent salsa recipe. I had so many tomatoes from my garden to use up, so I made a big batch of this. So glad I did. The only suggestion I'd make is to refrigerate a couple of hours or so to let all the delicious flavors meld. Thank you Chef AnitaM for a wonderful recipe I'm sure to make over and over again.

shelbyrose July 19, 2007

An easy recipe to make. I made a few changes - left out the jalapeno - it has plenty of heat with the rest of the items (used a datil pepper based hot sauce), used bermuda onion and used 5 small tomatillo's I grew and had cooked for salsa verde - so it has a little more saucey consistency. Very fresh and well balanced flavors.

PepperAndy October 02, 2005

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