Herdez Cilantro Lime Salsa Cremosa Recipes

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.

SLOW COOKER CILANTRO LIME SALSA CHICKEN

Steps:

• Combine all ingredients with the exception of the juice of one of the limes in a slow cooker.
• Cook chicken on low for 6 hours or high for 4 hours.
• Remove chicken from slow cooker and shred with two forks. Using a spoon, scoop some of the juice from the slow cooker onto the shredded chicken. (You may use as much or as little of the juice as you wish, depending on your preference.) Squeeze the juice of the remaining lime on top of the shredded chicken and stir.
• Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.