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Mediterranean Salsa





2 to 3 fresh jalapeno peppers
1 can (1-3/4 lb.) tomatoes, drained or
5 fresh chopped tomatoes
1 can chopped ripe olives
2 green onions, cut in lg. pieces
1/2 green pepper, quartered
1 can chopped green chilies
2 tsp. minced garlic
1 tsp. salt
1 tsp. cumin
1/2 cup vinegar
1/4 cup fresh oregano or
1 tsp. dried oregano


Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator.

Author's Comments

Serve with corn chips as a dip or use as a condiment for grilled chicken or fish.

Add more tomatoes if sauce is too hot or more jalapeno peppers if not hot enough.

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