I’m not sure how it happened, but in five years of blogging, I’ve never shared a go-to salsa recipe. I’ve got the rainbow salsa, a tart cherry salsa, and of course salsa verde, but a regular tomato salsa? Lacking.
This salsa falls under the category of “restaurant style,” but amped up with two of my favorite ingredients: lime and cilantro. Incidentally, those are also the key ingredients to my guacamole. Um, that’s also not on here yet. I think in general, if I make a recipe all the time, I never take photos of it and therefore you won’t find it here.
But I digress.
Let’s get down to it. I start out with lime – zest and juice! The zest adds an abundant lime flavor that I just love.
Add in some red onion. I’m throwing everything into a manual food processor, feel free to use what you’ve got – blender, food processor, just just chop things up finely and call it good.
Next is the cilantro. I add a lot. Scale it back if it’s not your thing.
Top with tomatoes. Canned, for some reason, is better here. And much easier. Diced-style is what I use because it ends up a little watery if whole / plum are used.
And lastly, if you can take the heat, some canned diced chilis top it off. Or, in my case, home-canned jalapenos
Blend it up! Then add in the spices: salt, pepper, cumin, garlic powder, and a dash of chili powder.
Tomato Salsa with Lime and Cilantro
This restaurant-style salsa is flavored with lime and cilantro, with a hint of heat from chilis.
- 1 lime, zest and juice
- 1/2 c. red onion
- 1/2 c. fresh cilantro
- 1 can diced tomatoes
- 1 small can diced green chilies (or less, to taste)
- 1 tsp cumin
- 1 tsp garlic powder
- dash of chili powder
- salt and pepper, to taste
- Put all ingredients in food processor. Blend to desired consistency. Simple as that.
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