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Chesapeake Salsa

  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Yield: 6 cups


  • 1 pound plum tomatoes, seeded, stemmed and diced small (See Step #1 in instructions below)
  • ¼ pound mini cucumbers, skin left on and diced small
  • ½ pound any combination or red, yellow or orange bell pepper, seeded, stemmed and diced small
  • 1 Serrano pepper stemmed, seeded and minced
  • 1 large poblano pepper, seeded and diced fine
  • 4 ounces red onion diced small
  • 1 ½ tablespoons fresh garlic, minced
  • ¼ cup cilantro, chopped small
  • Zest of one lime
  • ¼ cup lime juice, about 23 fresh limes
  • 2 cups tomato juice
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ¼ teaspoon dry cayenne pepper
  • ½ teaspoon dry coriander
  • ½ teaspoon celery salt


  1. Place a strainer over a large bowl, cut the tomatoes in half and squeeze over the strainer to remove seeds. Cut out the stem portion and discard the stem and seeds. Dice the tomatoes small and add back to the juice.
  2. Add all other ingredients to the tomatoes and juice and stir.
  3. Best if it sits overnight, but this salsa can be eaten immediately.