I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Recipe Summary

prep:
45 mins
total:
45 mins
Servings:
36
Yield:
9 cups
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

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Nutrition Facts

9 calories; protein 0.3g; carbohydrates 2.1g; fat 0.1g; sodium 16.9mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2008
OK, I made this and my husband made me make it again the next day. It was that good. Here's the only reason I didn't give it 5 stars.. the time! I used the vidalia onion chopper to save time and it still took almost an hour to make. I'd love to get this flavor in a 15 min recipe. I only used 2 jalapeno peppers instead of the 3. Also, thought it was odd to have such fresh ingredients and then add the one can of tomato & chillies... Read More
(45)

Most helpful critical review

Rating: 3 stars
06/15/2009
This salsa was OK but not my favorite. This is more of a garden salsa than a spicy vinegar salsa. I did make some changes though so that could be the reason I wasn't a big fan. I was lazy the day I made it so I just tossed everything in a food processor and blended. Obviously the salsa turned out more thin than chunky by doing it that way. The salsa itself really didn't have any pizazz for me but I had 2 avocados I had to use up so I took half the recipe and bended it together with the avocados to make a sorta guacamole and now that was GOOOOD! I had to add a bit more salt but once I turned it into Guac I couldn't stop eating it. I ran out of chips and was temped to just eat it with a spoon. I will use this as a "base" for guacamole again for sure and I may try making it again as written to see if it was chunkier if I'd like it better. Read More
(4)
63 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/07/2008
OK, I made this and my husband made me make it again the next day. It was that good. Here's the only reason I didn't give it 5 stars.. the time! I used the vidalia onion chopper to save time and it still took almost an hour to make. I'd love to get this flavor in a 15 min recipe. I only used 2 jalapeno peppers instead of the 3. Also, thought it was odd to have such fresh ingredients and then add the one can of tomato & chillies... Read More
(45)
Rating: 5 stars
07/24/2009
I followed this almost to a tee, right up until it was time to add the can of tomatos/chilis. I decided to omit to stay with a truly fresh salsa, and it was wonderful! The lemon/lime juice gave it a tangy flavor and the cumin added a nice zip. I chopped each of the veggies SEPARATELY in a food processor to obtain the desired consistency for each ingredient and added it all to a bowl. The end result was a very coarse salsa that did not have a whole lot of liquid and I was pleasantly surprised. This was my first time using/tasting jimaca and it added a nice crunch. I made this for the heck of it this afternoon, had several friends stop by unexpectedly and it was gone in a short time. I wasn't sure what to expect when I served, but they loved it and I will make this recipe again (minus the Rotel!) after my next jalopeno harvest from the garden! Give it a try!!!! Read More
(32)
Rating: 5 stars
02/27/2008
This salsa is awesome. The fresh cilantro is to die for and the jicama really does make the difference. I will make this over and over as it is easy and wonderful. THANKS for the great recipe! Read More
(24)
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Rating: 4 stars
10/16/2009
I made this via the original recipe and then made a few of my own changes. It was much better using just 1 jalapeno no jicama and using sweet onion instead of red onion. (It was still "warm" enough for my husband but not too "hot" for me.) I have substituted regular tomatoes (de-seeded) for the romas and it turned out great as well. I usually just seed the jalapeno then throw everything in the food processor together instead of cutting everything up to save time. Read More
(12)
Rating: 5 stars
03/16/2011
This is without a doubt the best salsa I've ever had. I've made it a half a dozen times just since Super Bowl 2 months ago - it just disappears! Easy to make & the jicama really adds a great flavor. Thank you for sharing this recipe with us. Read More
(12)
Rating: 5 stars
08/25/2009
This recipe was great! We followed directions as written and we chopped all of our own ingredients and it only took about 15 minutes to put together. The next day it is even better! Thanks so much for sharing this great recipe Read More
(8)
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Rating: 5 stars
05/24/2008
I've made this 3 times and every time it turns out great! Thank you for this recipe--it's turned me off of store-bought salsa. Read More
(8)
Rating: 5 stars
09/09/2009
Very good sweet & flavorful. I think I may leave some jalapeno seeds in next time to make it a little spicier. Added a can of black beans and kernel corn (both rinsed) and did not use jicama. Read More
(8)
Rating: 4 stars
10/29/2010
I was looking for a recipe for fresh salsa and this one was as close to fresh as I could get. however I didnt add the canned tomato so as to keep it fresher just added more fresh tomatoes. I also didn't have the jimaca but this recipe was delicious without it. can't wait to try it next time with the jimaca! thanks for sharing! Read More
(7)
Rating: 3 stars
06/15/2009
This salsa was OK but not my favorite. This is more of a garden salsa than a spicy vinegar salsa. I did make some changes though so that could be the reason I wasn't a big fan. I was lazy the day I made it so I just tossed everything in a food processor and blended. Obviously the salsa turned out more thin than chunky by doing it that way. The salsa itself really didn't have any pizazz for me but I had 2 avocados I had to use up so I took half the recipe and bended it together with the avocados to make a sorta guacamole and now that was GOOOOD! I had to add a bit more salt but once I turned it into Guac I couldn't stop eating it. I ran out of chips and was temped to just eat it with a spoon. I will use this as a "base" for guacamole again for sure and I may try making it again as written to see if it was chunkier if I'd like it better. Read More
(4)
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