• Active Time 10m
  • Total Time 10m

Makes 2 cups

You'll never have any of this left over, especially when serving it to hungry teenagers.


  • 4 large ripe tomatoes, roughly chopped
  • 3 fresh jalapeno chilies, seeded and split
  • 6-8 green onions, chopped
  • 2 cloves garlic
  • 8 sprigs cilantro, stems removed
  • Salt to taste


In a food processor, chop the tomatoes, chilies, onions, garlic and cilantro to a coarse texture. Stir in the salt, mixing well and serve immediately or store, as is, in the refrigerator for 2 days.

If there is any salsa left over, transfer to a skillet and simmer for 5 minutes. This brief cooking will allow the salsa to kept longer. Place in a storage container, label if desired, and keep in the refrigerator for an additional week, or frozen for up to a month.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 4125

nutrition information per serving

19 calories; 0g total fat; 0mg cholesterol; 8mg sodium; 4g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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