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Four-Tomato Salsa

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    56 servings (14 cups)

Ingredients

  • 7 plum tomatoes, chopped
  • 7 medium red tomatoes, chopped
  • 3 medium yellow tomatoes, chopped
  • 3 medium orange tomatoes, chopped
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 medium red onion, chopped
  • 2 green onions, chopped
  • 1/2 cup each chopped green, sweet red, orange and yellow pepper
  • 3 pepperoncini, chopped
  • 1/3 cup mild pickled pepper rings, chopped
  • 1/2 cup minced fresh parsley
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon dried chervil
  • Tortilla chips

Directions

  • In a colander, combine the tomatoes and salt. Let drain for 10 minutes.
  • Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.

Test Kitchen tip
  • Look for pepperoncinis (pickled peppers) and pickled banana peppers in the pickle and olive aisle of your grocery store.

  • Editor's Note
    Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
    Nutrition Facts
    1/4 cup: 15 calories, 1g fat (0 saturated fat), 0 cholesterol, 62mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 free food.

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    Reviews

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    Average Rating:
    • Whotten
      Jul 27, 2013

      No comment left

    • dyme
      Jan 15, 2013

      awesome!

    • ledalin
      Mar 24, 2011

      Wonderful!

    • sms0843
      May 1, 2009

      No comment left

    • mulsamac
      Aug 16, 2006

      No comment left

    • pamn162
      Aug 12, 2006

      No comment left