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Mexican Salsa

Yield 8 servings (1/4 cup each)


  • 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
  • 1/4 cup chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, seeded, finely chopped
  • 1 clove garlic, minced (1 clove = about 1/2 tsp)
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Tortilla chips, optional

How to Make It

  1. Hands On: 10 minutes
    Total: 2 hours 10 minutes

    Combine tomatoes with their liquid, the onions, cilantro, jalapeno peppers, garlic, sugar, salt and black pepper in small bowl; cover.

    Refrigerate at least 2 hours to allow flavors to blend.

    Serve with tortilla chips, if desired.