Homemade Salsa



3-4 large tomatoes, quartered or 1 (14.5-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes and green chiles
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped red onions
1 serrano pepper, seeded and chopped
1/4 cup packed fresh parsley
2-3 cloves garlic, minced
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon cumin

Add ingredients to a food processor or blender until desired consistency is reached. Chill at least 1 hour to let flavors blend.

Yield: 12 servings (serving size: about 1/4 cup)


  1. Is the salsa spicy? I like mild and every since I had my gall bladder out I can’t eat spicy foods.

  2. Eneida Laguerra says:

    What “dessert” would go well with a “Mexican Night” theme on Daniel’s fast?

  3. I gave the salsa a try tonight. It came out okay, but it has a gritty taste to it. Did I blend it too much?

    • You can blend it as much or as little as you like. Personally, I like my salsa a bit on the chunky side. Some people prefer it smooth. You might have pureed it too much for your taste. Thanks for your comment!

  4. Barbara Coffin says:

    This is the BEST salsa!!!!!!!!! Can’t wait to make it with fresh garden produce. Think I will try the medium tomatoes and green chilis and use cilantro instead of parsley. Love, love love this recipe!

  5. You have canned tomatoes included in recipe. I thought canned foods were on the list of foods to avoid. Is there a specific brand that you can buy?

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