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Tomato Salsa

Serve this perfect chunky at-home pico with store-bought or homemade tortilla chips hot out of the oven for a real taste of the cantina experience.

PJ Catledge

Chef

Yield

about 2 cups

Prep Time

15 minutes

Total Time

30 minutes

Ingredients:

 

Directions:

 

Step 1
In a large mixing bowl combine yellow onion, red onion, garlic, green chili, jalapeno, lime, cumin, and salt and pepper and stir to combine then allow to marinate for 10 minutes. Add beefsteak tomatoes, crushed tomatoes, and fresh cilantro and season to taste with salt and pepper. Serve immediately. Will keep covered in the refrigerator for up to 3 days.

 

Nutrition per serving: