Cilantro Lime Salsa Food

EASY CILANTRO LIME ROTEL SALSA

Steps:

• Dice/chop the onion based on your preferences. I prefer to chop mine in a food processor.
• Remove cilantro leaves from stems. Discard stems, and chop cilantro leaves or run through food processor slightly.
• If you prefer really chunky salsa, then simply mix all ingredients together.
• I prefer a more blended salsa, so I use a food processor to make my Rotel and petite diced tomatoes a bit smaller.
• I never measure the minced garlic, cumin, lime juice, salt, or pepper, so the amounts are all estimates. You can adjust to your own personal tastes.
• Enjoy! I've been known to just eat it straight from the bowl. :-).

HOMEMADE SALSA

Steps:

• Blend all ingredients together in a food processor
• Pulse a few times to keep salsa chunky
• Taste before serving to adjust spice level, add more jalapeno seeds
• Taste with tortilla chip to adjust salt, pepper, vinegar, etc

FRESH SALSA WITH CILANTRO & LIME

Steps:

• Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
• Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
• Add vinegar, garlic, chili powder and 2 tsp of salt and sugar. Toss well. Taste to determine if another tsp of salt and/or sugar is needed.
• Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.

CILANTRO LIME SALSA

Steps:

• Roughly chop the tomatoes, bell peppers, red onion, and fresh cilantro. Mince the garlic cloves. Make sure to remove the seeds, membranes, and stem from the bell peppers and cut off the tomato stems. Add it all to a large food processor cup.
• Add 2 tbsp of fresh lime juice, 1 tsp ground cumin, 1/4 tsp smoked paprika, and 1/4 tsp sea salt to the food processor. Put the lid on and pulse it a few times or until you are happy with the consistency of the salsa.
• Taste the salsa and add more lime juice and salt if it's needed. Put the salsa in an airtight container and store in the fridge for 30 minutes to chill prior to serving.

PAPAYA-CILANTRO SALSA

Steps:

• Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

CILANTRO SALSA

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

CILANTRO SALSA WITH COCONUT AND LIME

Steps:

• In a small skillet, heat cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly with the side of a knife.
• In a food processor, process scallions, garlic, and chiles until finely chopped, about 10 seconds. Add cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times. Serve at room temperature.

PEACH SALSA WITH CILANTRO AND LIME

Steps:

• Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.

CILANTRO-LIME SALSA

Steps:

• In medium bowl, stir together all ingredients.
• Serve with tortilla chips as desired.

JALAPENO-CILANTRO-LIME SALSA

Steps:

• Combine all ingredients in bowl, mix well to coat all with lime juice and salt. Adjust to taste (saltiness, spiciness, sourness). Let sit for 1-2 hours to allow flavours to blend. TIP: Try adding mango when it's in season for a delicious, juicy mango salsa!