Recipe by Iron Chef Rancho
"I created this recipe after visiting a local Mexican restaurant I frequent and I picked through the dish to discover the ingredients. I decided I could do a reasonable rendition that would rival the one I ate. I succeeded and people rave about my salsa and always ask me to make some. I got to know the owners and consequently gave them a sample and they said was good and very close to their recipe. Since that time I have made several batches modifying this that and the other. Play with the recipe for a taste treat. Vary the ingredients for a taste treat."
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roma (plum) tomato, seeded and diced
jalapeno peppers, seeds and ribs removed, minced
red onion, finely chopped
finely chopped cabbage
fresh cilantro, chopped
fresh lime juice
salt to taste
This is a great recipe; I added a sprinkle or two of white vinegar to enhance the flavor and also 2 tsp of sugar.
This was very good salsa... just a little too spicy for me personally. I also would add more tomatos next time. I added some vinegar and sugar like the other reviewers suggested and it seemed to add a lot more flavor. I will be making this again. It was fabulous on fish tacos.
SOOOOO Good! At first everyone wrinkled thier noses at the thought of cabbage in thier salsa, but after they tried it, they loved it. It's even better if you let it sit overnight.
Very hot. I used only 4 jalapenos and that made it hot enough. Also, I added some cumin.
This is a great recipe! I did use Beefsteak tomatoes because they were in the frig and not as many garlic cloves (4) and the kids loved it. I think I can eat this stuff everyday!
* Percent Daily Values are based on a 2,000 calorie diet.
Frank's Chopped Salsa
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 1
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