Adaptable Salsa

Course: Side Dish or Condiment

Cooking With Co-Op Basics:Easy Basic Salsa

Yields Approximately 4 Cups

Gluten Free, Vegan

Bruised or over-ripe plums and peaches are perfect salsa ingredients!

Bruised or over-ripe plums and peaches are perfect salsa ingredients!

This recipe was created for my June 2017 Cooking with Co-Op Basics class at Mississippi Market. I've left the brands and prices just in case someone out there is interested. .


  • 28oz can Field Day diced tomatoes $2.39* or 5-6 cups fresh or frozen fruit, tomatillos, or tomatoes (See below for other flavor and produce options)

  • 1/2 Bunch Cilantro $1

  • 1/2 Small Sweet Onion $.50

  • 5 Tbsp Lime Juice $1

  • 1 Jalapeno $.75

  • 1 Tbsp Bulk Honey or Bulk Sugar $.25

  • Salt & Pepper To Taste

*Indicates Co-Op Basics Item


  1. Rinse cilantro and remove most of the stems (some are ok). Place in blender with canned diced tomatoes and pulse until barely combined.

  2. Dice your onion and jalapeno into 1/4” pieces (wear gloves and keep seeds separate).

  3. Add remaining ingredients to tomato and cilantro mixture in blender. Pulse blender on low 5-10 times until salsa reaches desired consistency. Store in fridge for up to 1 week.


Notes & Alterations:

You can use about 5-6 cups frozen tomatoes, thawed and oven roasted until slightly scorched or 1 quart home-canned tomatoes.

You can make this a green salsa by substituting tomatillos that are roasted until soft.

Add any soft fruit that is bruised or about to go bad to your salsa and omit sweeteners (berries, peaches, plums, mango, pineapple, etc).