4 cups or 16 servings (1/4 cup per serving)
Preparation Time
15 minutes
Cooking Time
Common Allergens
Equipment List
Can opener
Cutting knife
Cutting board
Small bowls for individual servings
Spoon to mix
1 x 28 oz. (796 mL) cans
Diced tomatoes
Yellow onion, quartered
1/2 bunch
Cilantro (optional)
1 tbsp. (15 mL)
Lemon juice
To taste
1 pepper
Jalapeño chili, seeded and ribs removed (optional)
1 pepper
Bell pepper — red, green, orange, or yellow chopped fine (optional)
  1. Wash vegetables. 
  2. Pour half of the can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice and salt. Blend until fairly smooth. 
  3. Pour in the second half of the can of tomatoes and blend briefly. 
  4. Adjust seasonings to taste by adding more lemon juice and salt. 
  5. Add optional diced green pepper. 
  6. Let the salsa rest for 30 minutes before serving to allow the flavours to blend. 
  7. Serve with baked pita chips, baked tortilla chips, or on top of a baked potato.  

Modifications: Fresh salsa can be made without using a blender. Finely chop tomatoes, onion, cilantro, and peppers and place in a bowl. Add lemon juice and salt and mix well with a spoon.

Recipe taken from

Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food