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Homemade Salsa on the Fly

By Paula Deen

Ingredients

  • 3 large or use a 14 1/2 oz can of diced tomatoes ripe tomatoes
  • 1 finely chopped small onion
  • 1 seeds and veins removed, minced small green bell pepper
  • 1/2 cup with juice chopped green chilies
  • 1 minced clove garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt

Directions

In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.