I begged for, I mean received, this recipe from a sweet lady named Paula Chapman several years ago, after trying the batch that she made.  To me, with the combination of vine-ripened tomatoes, peppers, onions, and fresh cilantro, it is all things “Summer”.  I hope you will enjoy it as much as I do!


  • 6 cups fresh tomatoes (or 2 24-oz cans of tomatoes, if you are making the salsa outside of tomato season)
  • 1 onion
  • 1 handful of fresh cilantro, chopped (note: I have substituted dried cilantro and it still tastes good!)
  • 1 green pepper
  • 1 yellow pepper
  • 1 jalapeno pepper
  • 2-3 cloves of garlic
  • salt, to taste
  • 1 TBSP lime juice


  1. Put onion, garlic, and peppers in a food processor and pulse until just-chopped (not too fine). Or, simply chop these on your cutting board to the desired size pieces.
  2. In a large bowl, combine the above mixture with all other ingredients and gently mix together with a spoon or rubber scrapper.  Cover and refrigerate for at least one hour before serving.
  3. This will yield around 2 quarts of salsa and it stores well for up to one week in the refrigerator (if it lasts that long!)
Fresh Summer Salsa
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