Spicy Red Salsa

~Based on a recipe from one of my favorite cookbook authors, Diane Rossen Worthington. The salsa was made fresh Father’s Day morning by my son, Daryl, in “Bruce’s Kitchen.”

“This spicy salsa is wonderful to have around for use as a condiment. The hotness may be controlled by the number of chiles included. For a spicier salsa, increase the amount of chiles to 2 tablespoons. Cilantro gives this salsa a delightful contrast in color and taste.”


  • 4 large fresh tomatoes, peeled, seeded, and finely chopped (I did not peel them.)
  • 1 tablespoon seeded, finely chopped fresh jalapeno chiles
  • 2 tablespoons finely chopped cilantro
  • 1 small red onion, finely chopped
  • 1 small Vidalia onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 large celery stalk, finely chopped
  • 1 medium clove garlic, minced
  • 1 teaspoon red wine vinegar or freshly squeezed lemon juice
  • 1 teaspoon salt


Combine all ingredients in a medium bowl and mix well. Taste for seasoning. Cover and refrigerate.

May be kept up to 3 days in refrigerator. Remove from refrigerator ½ hour before serving.

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