Cilantro Salsa Recipes Recipezaar

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CILANTRO LIME SALSA



Cilantro Lime Salsa image

Cilantro lime salsa is loaded with ripe Roma tomatoes, red onions, garlic, fresh cilantro, lime juice, and a secret ingredient that takes this salsa to the next level! Enjoy this vibrant and zesty salsa with tortilla chips, in burritos, or on top of enchiladas!

Provided by Stacey Eckert

Categories     Appetizer

Time 40m

Number Of Ingredients 10

8 Roma tomatoes (stems removed)
1 small orange bell pepper (seeds, membranes, and stem removed)
1 small yellow bell pepper (seeds, membranes, and stem removed)
1/2 medium red onion
2 medium garlic cloves (minced)
1 cup fresh cilantro
2 tbsp lime juice ((add more to taste))
1 tsp cumin
1/4 tsp smoked paprika
1/4 tsp himalayan pink sea salt ((add more to taste))

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.

Nutrition Facts : Calories 31 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 104 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HOMEMADE SALSA RECIPE WITH FRESH TOMATOES (5 MIN!)



Homemade Salsa Recipe With Fresh Tomatoes (5 Min!) image

Learn how to make salsa with fresh tomatoes in 5 minutes! This homemade salsa recipe is loaded with zesty flavor using easy ingredients.

Provided by Maya Krampf

Categories     Appetizer

Time 5m

Number Of Ingredients 7

4 medium Tomatoes ((halved))
1 small Onion ((cut into large chunks))
1 cup Fresh cilantro
1 medium Jalapeno ((seeds removed))
3 cloves Garlic ((minced coarsely))
1 tbsp Lime juice
1/4 tsp Sea salt

Steps:

  • Put everything in a food processor. Pulse until desired consistency is reached.

Nutrition Facts : Calories 9 kcal, Carbohydrate 2 g, Protein 0.4 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 38.6 mg, Fiber 0.5 g, Sugar 1.1 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

EASY CILANTRO LIME ROTEL SALSA



Easy Cilantro Lime Rotel Salsa image

This salsa recipe is a my own variation of the salsa that my mother-in-law makes. I really hate store-bought salsa, so I was excited to find that she knew how to make a really easy, tasty salsa. Even though the ingredients are canned, it tastes incredibly fresh (thanks to the cilantro and lime juice.) My variation is different from my MIL's in that I added cilantro, garlic, and lime juice. Hers was still very delicious without it!

Provided by peekoos

Categories     Vegetable

Time 5m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can rotel
1 (14 1/2 ounce) can petite diced tomatoes
1/3 bunch cilantro
1 small onion
1 teaspoon minced garlic
1 teaspoon ground cumin
1 tablespoon lime juice
salt
pepper

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. :-).

Nutrition Facts : Calories 24.6, Fat 0.2, Sodium 255, Carbohydrate 5.8, Fiber 0.9, Sugar 2.3, Protein 0.8

CILANTRO SALSA



Cilantro Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 7

1 bunch scallions, including a few inches of the greens, finely chopped
1 bunch cilantro, large stems removed, chopped (about 1 cup)
1 jalapeno chile, seeded and chopped
1 teaspoon roasted ground cumin
Pinch salt
1/3 cup sunflower seed oil
Water to thin, about 1/4 cup

Steps:

  • For a rustic salsa, chop everything finely. Combine the ingredients, stir in the oil and add a little water to thin. Or, for a finer texture, puree everything finely in a food processor.

CILANTRO SALSA



Cilantro Salsa image

Provided by Food Network

Categories     appetizer

Time 10m

Number Of Ingredients 7

1 large bunch cilantro
2 garlic cloves
1/2 cup olive oil
3 teaspoons lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Salt, to taste

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



Cilantro Salsa image

Make and share this Cilantro Salsa recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 10

4 medium tomatoes, finely chopped
1/3 cup minced red onion
1/3 cup chopped green pepper
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
1/2-1 tablespoon hot sauce, to taste
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon salt, to taste

Steps:

  • Mix all ingredients together in a large bowl.
  • Cover and chill at least 2 hours before serving.

Nutrition Facts : Calories 74.5, Fat 4.2, SaturatedFat 0.6, Sodium 395.2, Carbohydrate 9.1, Fiber 2.4, Sugar 4.9, Protein 1.8

DINER'S FREEZER SALSA



Diner's Freezer Salsa image

This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas. Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.

Provided by diann godbey

Categories     Sauces

Time 5h30m

Yield 6 3-cup servings

Number Of Ingredients 11

20 lbs tomatoes
2 cups fresh cilantro
2 large onions
10 garlic cloves
10 medium jalapenos (medium salsa)
6 habanero peppers, to taste
2 cups chopped green peppers
2 tablespoons cumin
1/4 cup sea salt
1/4 cup vinegar
6 large limes, juice of

Steps:

  • Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
  • Chop cilantro ,onion ,garlic and add to tomatoes.
  • Chop jalepenos with seeds and put in to 10 quart stock pot.
  • Add cumin, salt and vinegar and stir all together.
  • Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
  • Boil down to about half to get rid of all the extra tomato water.
  • I use 3 cup reusable plastic containers.
  • Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
  • Place lids on and freeze.

Nutrition Facts : Calories 355.8, Fat 4, SaturatedFat 0.8, Sodium 4741.5, Carbohydrate 78, Fiber 21.6, Sugar 47.1, Protein 16.3

WONDERFUL SALSA



Wonderful Salsa image

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

Provided by Jazze22

Categories     Sauces

Time 1h15m

Yield 3 quarts, 96 serving(s)

Number Of Ingredients 12

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Steps:

  • Mix all together and bring to a slow boil for 10 minute.
  • Seal in jars and cook in hot water bath for 10 minute.
  • This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  • Yields 3-6 quarts or pints.

Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 200.1, Carbohydrate 2.9, Fiber 0.6, Sugar 2, Protein 0.4

CORN AND TOMATO SALSA WITH CILANTRO



Corn and Tomato Salsa With Cilantro image

This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.)

Provided by EmmyDuckie

Categories     Sauces

Time 6m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups chopped fresh tomatoes
2 cups corn kernels
2 minced garlic cloves
1/4 cup chopped fresh cilantro leaves
salt and pepper

Steps:

  • Combine tomatoes, corn and cilantro.
  • Add salt and pepper to taste.
  • Refrigerate at least 1 hour, or overnight.

Nutrition Facts : Calories 60.5, Fat 0.6, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 14.1, Fiber 2.1, Sugar 1.6, Protein 2.3

BEST EVER CILANTRO CORN SALSA



Best Ever Cilantro Corn Salsa image

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
  • Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

CHILEAN CILANTRO SALSA (PEBRE)



Chilean Cilantro Salsa (Pebre) image

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

Provided by Chef Kate

Categories     Onions

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 9

1 garlic clove
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
6 green onions, finely chopped
1 -2 jalapenos or 1 -2 serrano chili, seeded, finely chopped
1 cup packed fresh cilantro leaves
1/4 cup water

Steps:

  • Mash garlic, salt and pepper into a paste in a medium bowl. Whisk in oil and vinegar until emulsified.
  • Place green onions, jalapeno, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Cover; let stand 2 hours to develop flavors.

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