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Wednesday, November 13, 2019  Spokane, Washington  Est. May 19, 1883
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Dorothy Dean Presents: Cilantro-lime salsa

By Audrey Alfaro For The Spokesman-Review

With that festive sombrero-wearing holiday around the corner, I thought it’d be fitting to share something to snack on while sipping your lime-garnished cerveza or frozen margarita.

Plus, while eating it, you don’t even have to put your drink down!

That’s right, one hand and a crunchy tortilla chip is all that’s needed to dip into this fresh and zesty cilantro-lime salsa.

(That’s a fiesta in itself if you ask me.)

And I’ll take full blame for turning you into a salsa snob. But definitely not sorry for it, as this recipe is just too good and will have you gladly saying “adios” to every other salsa you’ve known.

Tomatoes, cilantro, lime, jalapeño, onions and spices combine like a seasoned mariachi band, serenading you with a harmony of flavors.

It’s bright, robust and tangy, with just the right amount of heat.

And by combining chopped elements to its blended counterparts, it adds bites of texture that make it muy delicioso.

You’ll want to top it on everything – eggs, tacos, meats, fajitas, salads … a spoon.

And for you spice slayers that need more heat, leave in the jalapeño seeds, or even add another. And to sass it up a bit, grilled corn, avocado or bell peppers can be added. Or add some sweetness with chopped pineapple, mangos or peaches.

Cilantro-Lime Salsa

1 can (14.5 ounce) Mexican stewed tomatoes

1 whole Roma tomato

1 jalapeño, stemmed and seeded

1 1/4 cup cilantro, chopped, divided

Juice of 1 lime

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon fresh cracked pepper

1 teaspoon garlic powder

1/2 teaspoon chicken base

1/2 teaspoon cumin

2 cups Roma tomatoes, diced

1/2 cup onion, minced

In a blender, or food processor, add the can of stewed tomatoes, whole tomato, jalapeño, 1/4 cup cilantro, lime juice, olive oil and seasonings.

Blend, or process, the mixture until smooth and no big chunks remain.

Pour into a bowl and stir in remaining cilantro, diced tomatoes and onion.

Cover and refrigerate for at least one hour before serving.

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