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Cilantro Salsa

This image courtesy of Joseph DeLeo

If you like chilies and cilantro, you may find yourself using this lively salsa on everything—over pasta, atop pizza, in eggs, on sandwiches, stirred into soups, spread over grilled vegetables, drizzled over couscous or rice, and so forth. If you combine everything but wait to add the lime juice or vinegar until just before using the salsa, you can keep it, refrigerated, for several days. Vary the flavors, if you like, by including other spices, such as ground cumin and paprika.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, game day

Equipmentblender, food processor

Five Ingredients or LessYes

Moodfestive

Taste and Textureherby, hot & spicy, savory

Type of DishCondiments, dip/spread

Ingredients

  • 2 cups cilantro leaves and some stems
  • 1 or 2 jalapeño peppers, seeds and veins removed
  • Grated zest and juice of 2 limes
  • 2 garlic cloves
  • 5 tablespoons olive oil
  • Salt
  • Additional lime juice or white wine vinegar

Instructions

  1. Wash and dry the cilantro. Roughly chop the cilantro and jalapeños; then put them in a blender or food processor with the lime zest, juice, and garlic. Blend or process until well chopped, gradually adding the olive oil as you do so. Season with salt and add additional lime juice or vinegar to taste.

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