I adore salsa. I could eat it every single day. Really. I’m so happy that I found this easy-to-make salsa recipe because it’s always a big hit with everyone who has tried it. My kids ask me to make this homemade salsa recipe all the time (often I’m one step ahead of them because I make this recipe as often as I can).
Have you ever known someone that won’t give out their most popular recipes? I hadn’t until I met the friend that served this salsa at all her parties and get-togethers. I complimented her on this salsa all the time and I’d asked her for the recipe a couple of times, but had never gotten the recipe from her. I didn’t think much about it. We were all very busy with young children and many commitments. Then my husband got a new assignment. My friend had us over for dinner just before we moved. She served this salsa one last time and then…. handed me the recipe. That’s when I realized that she treasured her salsa recipe and had purposefully not given it to me before.
Well, I adore this recipe so much that I think it needs to be shared. It’s so very easy to make. It’s a semi-homemade easy-to-make salsa recipe. It’s a great way to work more servings of vegetables into your diet. And a great way to sneak more vegetables into your children’s diets.
I almost always serve this salsa recipe when we entertain. My oldest daughter asked for it at her graduation party two years ago. It was a must-have item on her party menu. If you need another appetizer to serve at your party, you should try Fried Okra.
Easy-to-Make Salsa Recipe
My easy-to-make salsa recipe is perfect as an appetizer and perfect added to your favorite Mexican food dishes. What’s your favorite way to eat salsa?
- 1 jalapeño
- 1 small onion
- 1 green pepper
- 1 can diced tomatoes
- 1 can diced Rotel tomatoes, your preference of mild or spicy
- 1 - 2 tsp garlic salt
- In a food processor, chop the jalapeno, onion and green pepper.
- Mix chopped vegetables with the 2 cans of tomatoes.
- Mix in garlic salt.
- Serve immediately or store in refrigerator overnight.
You can substitute yellow, orange or red peppers for the green pepper.
I often add additional vegetables for a variation on the flavor:
- Add red, yellow or orange pepper in addition to the green pepper
- Add chopped zucchini
- Substitute or add red onion
- Add fresh, chopped tomato
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 340mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
I’m a mom of 3, a veteran and military spouse. I’ve moved into 20+ homes all around the world. My passion is helping busy people make the space and time for what’s really important to them.