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Fresh Salsa I

"This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor."
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35 m servings 6 cals
Original recipe yields 48 servings (1.5 quarts)


  • Calories:
  • 6 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
  3. Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

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Read all reviews 241
  1. 297 Ratings

Most helpful positive review

This recipe provides a great "base" for your salsa but it does need to be modified to fit your tastes and preferences, especially if you like it chunky and not too spicy. But I found it very eas...

Most helpful critical review

This Fresh Salsa recipe contains too many canned items to be considered fresh. I would have substituted fresh veggies and chiles. The use of sugar is counter-balances the fla...

Most helpful
Most positive
Least positive

This recipe provides a great "base" for your salsa but it does need to be modified to fit your tastes and preferences, especially if you like it chunky and not too spicy. But I found it very eas...

AWESOME!!! After reading the other reviews, I added the juice of one small lime, one bunch finely chopped cilantro, doubled the canned tomatoes to 52 oz total, added two large fresh tomatoes an...

This is a really good recipe and much better than store bought salsa. It is a spicy, but a good degree of spicy. If you want to turn down the heat, decrease the jalepenos to 2 or seed the jale...

This salsa is excellent - a little on the hot side (lesson learned) but pretty darn close to salsa I've had in restaurants. I cut this down to 12 servings and used (2) 14.5 oz. cans of diced t...

I must admit, I was a bit skeptical of using canned tomato products in fresh salsa, but decided to give this a try. Am I glad I did! It is delicious, easy to make, and tastes just as good as t...

This was wonderful! My boyfriend says "Mmmm mmmm good!" We used Mexican style Rotel tomatoes with cilantro and lime, and one more jalapeno. We are just raving at how good it was!

This is a very good salsa, however it is WAY too spicy and I only used three jalapeno peppers and I even took the seeds out. Also I added cilantro, the juice of two limes, and I used fresh toma...

Wow, what a great base for a salsa. I have tried several recipes and never gotten what I considered a "good" result. I changed this a bit. I added fresh cilantro to the food processor when bl...

This was okay and makes way too much sauce not salsa. If you're into hot & spicy, then the flavor of this recipe is for you. If you like your salsa chunky, then this is not the recipe for you....