Photo: Ann Stratton
2 1/2 cups

How to Make It

Combine all the ingredients in a bowl. If you prefer a smoother texture -- more like jarred -- pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

Ratings & Reviews

heavenly36's Review

June 19, 2010
love homemade salsa, I just don't add kosher salt and my kids LOVE it (more than corn, which they love)