Elizabeth's Salsa

READY IN: 15mins
Recipe by SaffronMeSilly

I have tried a lot of different ways to make salsa, but this is by far the best and easiest salsa I've ever made. It is a constant favorite in my household, and every time I bring it somewhere, I end up giving the recipe to a handful of people. Enjoy!

Top Review by Sydney Mike

Since I don't like 'HOT' salsa, I opted to use some green chilies instead of the jalapeno (although I probably could have cut it way back to maybe about 1/4 of a jalapeno!!), & I thought I had a great salsa, as did others! Also, rather than using a food processor, I chopped, diced & minced rather fine & that worked great, since I prefer that my salsa that is scooped up not easily run off the chip! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Ingredients Nutrition


  1. Cut stems off jalapeños, and cut both jalapeños and onion into manageable chunks.
  2. Combine jalapeños, onion, salt, pepper, cilantro, oregano, lemon juice, and vinegar in food processor. Process until finely ground. Remove to a large bowl.
  3. Core tomatoes, chop into manageable chunks, and put in food processor. Pulse food processor just enough to dice tomatoes. Add to large bowl.
  4. Mix ingredients well. Cover and refrigerate for at least 2 hours before serving, to allow flavors to mix.

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