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Fresh Tomato Salsa

4.4 (78)
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Fresh Tomato Salsa recipe
photo by:kraft
This super-simple recipe highlights the fresh ripe ingredients we love to eat with chips. A little heat from the jalapeño makes for an authentic Tex-Mex flavor.
time
prep:
10 min
total:
10 min
servings
total:
16 servings, 2 Tbsp. salsa and 1 oz. chips each
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posted:7/26/2004
It's easy & awesome. Everyone loves it!
posted:6/30/2004
Very easy yet very good!
posted:6/28/2004
I added minced garlic and fresh squeezed lime juice, as well as some extra jalapeno juice - it was out of this world!
posted:6/26/2004
It is very refreshing and tasty. Low cal. and easy to prepare. I added freshly squeezed lime juice and the flavor was greatly improved.
posted:6/24/2004
Added just the right taste for the meal I had cooked for a party that I had planned. Everyone thought it was very good. In fact it was so good that I added it to my recipe box. Thank you.
posted:6/24/2004
It's very good for parties and to eat something different like a snack
posted:6/24/2004
Very light and tasty compared to jar salsa the heat is controled by you hot hot hot or not so hot.
posted:6/23/2004
Since I live in New Mexico, we usually add green chiles to our salsa along with a smaller amount of jalapeno. Green chiles add a wonderful flavor and many of us make salsa without jalapeno at all, just a lot of green chile. I recommend using the chopped chiles from the can as peeling green or red chiles can burn your skin.
posted:6/22/2004
I have made this recipe for years with lemon or lime juice in place of the kraft dressing. (No Offense Kraft). It's most commonly known as Pico De Gallo. (Pronounced Peeko De Guy-O). It is a southwest staple for Mexican and/or Tex-Mex. Try it with your Fajitas or Enchiladas - excellent!
posted:6/22/2004
Very tasty, but I added one clove of very finely minced garlic for added zest, plus we use a large jalapeno (more zest!!). The longer this sets, the better it gets.
K:44037v1 :63801
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