Fresh Salsa w/ Cilantro

Fresh Salsa W/ Cilantro Recipe

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Michelle Jackson


This is one of those recipes that I played around with the first time or two I made it to get the right balance of ingredients for our tastes. You can easily modify it for your own needs. I like to make this salsa with cerrano peppers, but they are bit too spicy for my son and husband, so I use the jalapenos instead.

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Makes 8 Cups
20 Min
No-Cook or Other


4 large
1 large
4 clove
fresh garlic
1 medium
lime (juice)
1 bunch
fresh cilantro
2 - 4 medium
jalapeno peppers (adjust to desired "heat")
salt to taste


1Cut the tomatoes into 2 inch chunks, removing the top stem. Place chunks in food processor.
2Peel onion removing both ends and chop into 2 inch chunks. Add to food processor
3Peel garlic. The easiest way is to lay the flat edge of a butcher knife on the garlic clove and smash it with your fist. This breaks the clove up a little and the skin slides right off. Add garlic to the food processor.
4Roll lime on the counter pressing down with your hand. This will break up the insides of the lime a bit and make it a little easier to get the juice out. Cut the lime in half across and squeeze all of the juice into the food processor, making sure to remove any seeds.
5Add a couple of dashes of salt (be sure not to add too much, you can adjust it later)and place the lid on your food processor. Use the Pulse function on your machine to bring the vegetables to the desired consistency. When they are almost the consistency you want, cut the tops off the bunch of cilantro and add to the mix. Continue pulsing until well blended and desired consistency.
6At this point I always give it a taste test and add salt if needed. Pour into a serving bowl and serve with your favorite corn chips. This is always a big hit at office functions, cookouts, and family get-togethers.

About Fresh Salsa w/ Cilantro

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy