Pablo’s Salsa

salsa with chips

Makes 6 servings


  • 3 tomatoes, diced
  • 1/2 cup onion, finely chopped
  • 2 green bell peppers, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • 4 cups corn chips


  1. Mix all ingredients except chips together.
  2. Refrigerate for at least 2 hours. Serve with corn chips.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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