• 1 cup diced tomatoes- Roma type are best
  • 1/2 cup diced onion- spanish yellow
  • 1/2 cup diced chiles- green, yellow, and jalapeno
  • 1 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1 tsp salt
  • 1/2 tsp comino (ground fine)
  • fresh cilantro (to taste)


Equal thirds of green, yellow and jalapeno chiles makes flavorful, hot salsa. Remove chile stem,cone and seeds before dicing.Dice for intended use: coarse for dip, fine for taco sauce or cooking. Combine all ingredients and stir. Allow to blend flavors before using: 2 hours at room temperature or overnight in refrigerator. If comino seeds and fresh cilantro are not available, powdered cumin and coriander may be used(in reduced amounts, since they are much stronger. For extremely HOT salsa Habanero and Serrano peppers may be added or used.

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Submitted 6/13/05.
Source: Family Recipe
Submitted By: Robert Roberson
Sonoran Salsa