Recipe by Michele O'Sullivan
"Salsa, EASY and not hot or spicy. If you prefer to put some zip in this, you can add jalapeno and yellow chilies."
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2 (14.5 ounce) cans
peeled and diced tomatoes, drained
salt and pepper to taste
Everyone at my birthday party raved when I made this salsa- but you have to add at least an onion and a half to give it some crunch, and I also put in about 2 or 3 jalapeños to make it spicy. Overall a delicious mix.
Unless you love cilantro, there was waaaaaaaayyyyyyyyyyyyyyy too much in this recipe, all we could taste was cilantro. Probably the worste salsa I ever had. A waste of time and money.
this is good but to make it outstanding I added onions, one jalapeno, and squeezed lemon and lime all over. Cutting up fresh tomatoes really makes it great!
Fresh tomatoes would be better, but for those of us whose gardens are done producing, this is a great recipe. Also, it tastes so much better and is so much quicker to just whip it all up in the food processor!
This is the perfect mild salsa. A couple of coworkers don't care for my usual batch of salsa, since I make it really spicy, so I gave this a try. I did throw everything in the food processor, as I usually do. I threw in a seeded jalapeno too, but they can't even tell. :)
It's good. I did add some onion and a pinch (no more than a pinch) of sugar to cut some of the acidity from the tomatos.
I tweeked this recipe just bit. I used fresh tomatoes from the garden various types like roma and beef steak tomatoes. I also added sweet bell pepper, small jalapeno black bean and white corn sugar to taste and that makes it good.
This recipe is awesome! I'm allergic to peppers, but I love salsa. This is a great alternative.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: < 1
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