Cilantro Lime Salsa

Susan Feliciano

By
@frenchtutor

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.


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Rating:

Comments:

Serves:

10, 1/4 cup each

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

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
2
chili peppers, your choice, seeded and finely chopped

Directions Step-By-Step

1
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.
2
You may also puree half the salsa and add back to the rest, for a smoother consistency.
3
Great served over chicken or fish, fajitas, chili, and of course as a dip.
4
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