Recipe: Fresh Salsa

24 Aug

My mother-in-law makes the most delicious salsa I’ve ever had.   Salsa is not really a Venezuelan tradition, and neither is spicy food, just for your information.   However, her salsa is now part of my Taco Night menu (Coming Soon).

Fresh Salsa Ingredients

Fresh Salsa Ingredients


4 Cups fresh tomatoes, chopped
½ Cup Onion, chopped
2-4 Jalapeño peppers, seeded and finely chopped
1-4 oz canned sweet corn
2 garlic cloves, minced
1 handful fresh cilantro, chopped
Pinch of salt and Pepper
1 Baggy of Equal or Splenda


Simply finely chop all ingredients, very small, (except the corn), and combine them in a bowl.   Add salt and pepper to taste and the baggy of sugar.   Serve at room temperature and store in the refrigerator.

Fresh Salsa

Fresh Salsa


*If it is too spicy for you, you can add some sugar (equal).

*I am “spicy-intolerant”, so when my mother-in-law added two Serrano peppers from her garden I thought I was going to die.   So maybe just one tiny little Serrano pepper, or half, would do just fine.

Fresh Salsa

Fresh Salsa

¡Buen Provecho!

2 Responses to “Recipe: Fresh Salsa”


  1. Recipe: Venezuelan Taco Night « Venezuelan Cooking - August 31, 2011

    […] that you have the recipes for Guasacaca, Salsa Verde and Fresh Salsa; you can have yourself a Venezuelan Taco Night.   Tacos are CLEARLY not Venezuelan.   They are […]

  2. Mother’s Hot Salsa (Aji Picante) | Ecualombian - October 17, 2011

    […] Recipe: Fresh Salsa ( […]

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