Cilantro Lime Salsa

★★★★★ 1 Review
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By Susan Feliciano
from Oak Ridge, TN

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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serves 10, 1/4 cup each
prep time 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

How To Make

  • 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.