Lynn Werner's Salsa

Oh man, there's nothing like a hand-chopped bowl of salsa.


  • 1 pound Tomatos
  • 1 medium vidalia onion
  • 1-2 jalapenos
  • 1-2 cloves Garlic
  • 1 small bunch of cilatro
  • 1/2 a lime (juice)
  • 1 Tablespoon tomato paste
  • Salt


  • roasted corn
  • pinto beans
  • chopped bell pepper (any color)
  • bottled hot sauce
  • Lemon, orange, or pinapple citrus


This is the basic recipe: Take really fresh fragrant tomatoes, about a pound or so. Seed and chop,

Into that mix one medium vidalia or or other sweet onion, chopped fine,

a small bunch of cilantro chopped (as rough or as fine as you wish),

one (or two) jalepenos chopped (and one habenero chopped if you like heat),

one or two cloves of garlic chopped,

a good squeeze of lime, salt and pepper,

and about a tablespoon of tomato paste (for body).

to this you may add,
roasted corn cut from the cob, pinto beans, chopped bell pepper of any color, you can also up the heat with more jalepenos, habeneros or bottled hot sauce of your choice and lastly you can change the citrus from lime to orange or lemon or even pineapple. (By the way, this makes lots). Enjoy!

Ed's variation: 4 roma tomatoes (pound), medium onion (red is fun), 1 garlic and 1 jalapenio, 1 whole lime, about half of a supermaket bunch of cilantro is about right. Keeps the heat down to a managable level. Don't forget the salt and tomato paste

Lessons learned: hand chopping is better than using a food processor, which tends to puree the mix. Think 1/4 inch square or less for all the big ingredients. If you don't seed the tomatoes before chopping, the salsa will be very juicy. Be sure to let the mix stand in the fridge overnight so all the flavors blend. The salt will pull the moisture out of the tomatoes. Citrus helps the mix blend and also the flavor. There is such a thing as too much garlic.

Edited 11/13/06
Original Recipe from Lynn Werner's kitchen, June 19, 2001
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