Cilantro Lime Salsa

Susan Feliciano


One way to get children to eat vegetables is to make it like chips and dip. This salsa recipe is a favorite with my family, and my husband even makes it to impress his friends when they get together for a feast at work or to watch a ballgame.
For dippers, you can try my Baked Pita Triangles, or use vegetable chips. Slice carrots, zucchini, and Jicama very thin on the diagonal for something that is shaped like a potato chip and will hold dip. Celery also works.

pinch tips: How to Peel Tomatoes




10, 1/4 cup each


15 Min


No-Cook or Other


2 can(s)
fire roasted diced tomatoes
1 medium
onion, chopped fine
2 clove
garlic, minced
1/4 c
cilatnro, chopped
1-2 Tbsp
lime juice (fresh squeezed)
1/2 tsp
sea salt
chili peppers, your choice, seeded and finely chopped

Directions Step-By-Step

Drain tomatoes well, reserving juice. In medium bowl, stir together all ingredients. Add back some of the tomato juice to make salsa the consistency you prefer.
You may also puree half the salsa and add back to the rest, for a smoother consistency.
Great served over chicken or fish, fajitas, chili, and of course as a dip.
Variation: add 1 can black beans, drained and rinsed, and 1 can white shoepeg corn, drained and rinsed. This makes a hearty bean and corn salsa.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy