I’m from California, and salsa is a way of life. It goes on everything from tortilla chips to scrambled eggs. I really can’t imagine living without it. When I think of California cuisine, cilantro lime salsa is at the forefront. It’s not just a condiment; it’s a staple, a tradition, and an essential part of gatherings and meals.
Now, Tennessee is great. I love how green it is, the lack of traffic, and how kind people are. The rolling hills and beautiful landscapes make for a peaceful setting. However, when it comes to salsa, California has it beat hands down. I just have a hard time getting excited about salsa from a jar. It needs to be fresh! That vibrant flavor and crisp texture can’t be replicated.
Making Fresh Cilantro Lime Salsa at Home
To get that fresh California taste all the way over here in Knoxville, I figured out how to make cilantro lime salsa on my own. Making salsa is a straightforward process, and it allows me to customize it exactly to my liking. Here’s how I do it.
First, I gather my ingredients. I start by dicing up a large, plump tomato. The ripeness of the tomato is key—look for one that’s bright and fragrant. Then, I do the same to a sweet onion, which balances the acidity of the tomatoes beautifully.
Next, I get two jalapeños. I pull the seeds out and set them to the side because these bad boys are what’s going to add our “HOT” factor. The more you add, the hotter the salsa. When my kids are eating it, I just put in a few. But for myself, I like salsa with a kick, so I might throw in a small bundle.
A word of caution: don’t get the jalapeño seeds stuck under your fingernails or touch your eyes after handling them. Trust me, I’ve been there, done that, and it is NOT FUN!
The Fresh Factor!
Now for the fresh factor: lots and lots of cilantro! Do your best to rip the leaves off the stems. If the stems get into the salsa, they can add a bitter flavor that’s not ideal. It is a bit of tedious work, but it’s definitely worth it for that fresh taste.
Pull out the food processor. This kitchen gadget is one of my favorites and most useful devices. My mom-in-love got me a big one a few Christmases ago, and I use it on a regular basis. I whip it out for salsa, to blend soups, and to make graham cracker crusts, among other things. It really is super convenient.
Combining Ingredients for Your Salsa
Now, just throw all your prepared ingredients into the food processor. Add 1 tablespoon of red wine vinegar for a tangy kick, then 2 tablespoons of lime juice and a hefty sprinkling of kosher salt and cracked pepper. These ingredients elevate the flavor profile and add depth to your cilantro lime salsa.
Put the lid on and pulse to blend it all together. Just do a few quick pulses so that the salsa stays chunky. You don’t want it to turn into a puree; you want texture! Grab a tortilla chip and try it out. At this point, you may want to adjust the flavor. You might add more jalapeño seeds to spice it up. Perhaps you’ll find you need a bit more salt. If you prefer a thicker tomato base, simply add some more tomatoes! The best thing about this cilantro lime salsa is that you can make it exactly how you like it.
Serving Suggestions for Cilantro Lime Salsa
Once you’ve perfected your salsa, pour it into a dish and serve it with chips. This is a definite crowd-pleaser, no matter where you are! People also really enjoy this salsa served alongside Chunky Restaurant-Style Guacamole, paired with Half Calorie Chicken Enchiladas, or on top of Green Chile Cheese Quiche.
If you’re looking for more appetizer or Mexican food ideas, please follow my Pinterest boards. Happy cooking, y’all!
