Tomato Salsa

Makes 8 servings; ½ cup each serving

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  • 2 14.5-ounce can petite diced tomatoes
  • 1 bell pepper
  • ½ large onion
  • 1 lime
  • 1 teaspoon minced garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 Tablespoons fresh cilantro (optional)



  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Drain tomatoes and add to a medium bowl.
  3. Wash bell pepper.
  4. Dice the pepper and add to bowl with other ingredients.
  5. Peel the onion. Dice onion and add to bowl with other ingredients
  6. Roll lime on cutting board to soften. Cut lime in half. Squeeze juice over ingredients.
  7. Add garlic, cumin, and salt to bowl.
  8. Mix ingredients with large spoon or spatula.
  9. Wash fresh cilantro. Pat dry with a paper towel. Remove leaves and tear or cut into small pieces. Add to salsa mixture and stir.
  10. Refrigerate leftovers within 2 hours.


This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.