I have TONS of salsa recipes that I like to use for different occasions, but when I’m making salsa for a crowd this is the recipe that gets pulled out of the stash.

It’s chunky, mild-medium, easy, quick and sooooo good! This uses canned and fresh tomatoes. Now don’t let the canned tomatoes turn you off, this salsa tastes and looks garden fresh!

I’ve tried making it with all fresh tomatoes but there is just something about those canned tomatoes in there that gives it some umph! I got the base for this recipe from a girl in college named Maria Juan Santiago.

I remember her name because she use to “tall lie diss” (talk like this) and I loved her accent so much. We had to do a how-to speech in Public Speaking class and she did a step-by-step on how her father ( a local restaurant owner) made his famous, award-winning salsa.

Now being the recipe whore that I am, I was taking down every single detail. This salsa is delicious and gets even better as it sits in the refrigerator which is why I suggest making it a day before any event. (Additional tips at the bottom of recipe)

Crowd Pleasing SALSA

1 (14.5 oz)can of diced tomatoes & green chilies
1 (14.5 oz) can of regular diced tomatoes
3 medium size fresh tomatoes (2 cups)
1/2 fresh jalepeno
1/2 yellow onion (1/2-3/4 cups)
2-3 t. garlic salt
1t. ground cumin
1t. sugar

  • Step 1.) In a large bowl, DRAIN & add 1 (14.5 oz) can of diced tomatoes & green chilies
Step 2.) DRAIN & add in 1 (14.5 oz) can of plain diced tomatoes
Step 3. ) Take 3 fresh tomatoes, cut them in half and spoon out all of the seeds and membranes. 
Step 4.) Cut the tomatoes into chunks. It should be about 2 cups worth.


Step 5.) Add them into the bowl.

Step 6.) Dice up half a yellow onion into small bits. It should be about 3/4 cups. 

Step 7. ) Add onions into salsa (my eyes are usually on fire at this point. Gotta love a fresh onion)

Step 8.) Cut a jalapeno pepper in half and remove seeds and membranes.

Step 9.) Cut into tiny bits and add to the bowl.

Now hurry go wash your hands!! I forgot once and accidentally rubbed my eyes after cutting a jalapeno…WOW talk about pain!
Step 10.) Ok, add in 2-3 t. garlic salt, 1t. sugar, & 1t. cumin. Stir everything up and……


Store in an airtight container for at least an hour. 24 hours is best so that the flavors have plenty of time to mingle & mate. 🙂


* If you like it HOT, use the whole jalapeno and increase the cumin to 2t. and add in 1/2t. of black pepper.
*If you have it on hand and really wanna take this salsa to the next level , I like to add in a teaspoon of fresh minced garlic, some fresh cilantro and the juice of a lime.
*The key to a good batch of salsa is to taste as add in, but be careful not to overdue it with the spices. The flavor of the salsa will intensify as it sits.