Good Salsa

"I love,love, love making and eating this salsa! I have found that you can alter it a little depending on how much kick you want it to have. Note that if you leave the jalapeno seeds in, the hotness will strengthen after about two days in the fridge. Aside from the salt, this is a pretty healthy recipe too."
photo by A Good Thing photo by A Good Thing
photo by A Good Thing
Ready In:




  • Finley blend or dice tomatoes, cilantro, and onion and mix together in a large bowl.
  • Depending on the kick you want your salsa to have, you can either cut and de-seed the jalapenos or leave them inches I like to leave just a small amount of seeds inches Then, dice jalapenos and half of the garlic and add to bowl.
  • Sqeeze the juice out of both limes into the bowl and mix well.
  • Add salt, more may be needed depending on preference.
  • Refrigerate and eat, it's so good! *Remember if you left any seeds in the salsa, it will get stronger after a day or two in the fridge, reaching maximum hotness in a week, I learned this the hard way!*.

Questions & Replies

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  1. This should be called GREAT SALSA because it's better than just "good" in my opinion. I love the simple ingredient list and the bright flavors. Can't get enough of this kind of salsa...and so guilt free. I whipped it all up with a few quick whizzes in the Magic Bullet and I'm totally delighted with the outcome. Will use this recipe again and again, no doubt. Thanks for posting! Made for Pick A Chef, 2010.
  2. Boy, was this good! It tastes so fresh compared to bottled salsa. Don't think I'll buy bottled anymore. I cut the recipe in half and used a lot less salt because of dietary needs. Made for PAC Spring 2010.


I am a stay at home mommy/wife so I am always cooking something for someone. I learned most of my cooking from my mom or a grandparent. Occasionally I will get brave and try something new on my own. I love learning new recipes for different ethnic foods. I make a mean salsa now :)
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