Shirleys Cilantro Lime Salsa Recipes

CILANTRO LIME SALSA

Steps:

• 1. Drain tomatoes well, reserving juice. In medium bowl, stir together all ingredients. Add back some of the tomato juice to make salsa the consistency you prefer.
• 2. You may also puree half the salsa and add back to the rest, for a smoother consistency.
• 3. Great served over chicken or fish, fajitas, chili, and of course as a dip.
• 4. Variation: add 1 can black beans, drained and rinsed, and 1 can white shoepeg corn, drained and rinsed. This makes a hearty bean and corn salsa.

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. :-).

SHIRLEY'S CILANTRO LIME SALSA

Steps:

• Put all ingredients into blender or food processor, add salt, lime juice and pepper according to desired taste. Pulse to keep a little chunky. Serve with tortilla chips (my favorite are the "hint of lime")
• As an option you can also use a few peppers from a jar, they are sometimes pickled and add a little extra tang to the salsa. You can also use fresh minced garlic from a jar as a time saver.