The BIG GAME is almost here!  With the Super Bowl right around the corner, I want to share a recipe that has graced the appetizer table at every Super Bowl party for the past 15 years.  If you are going to a party this year, this is the appetizer to feed a crowd—CILANTRO LIME SALSA.

Over the years, of all my recipes, this is definitely my most requested from friends and family. 

I created this salsa when my children were little.  Every time we would go to a Mexican restaurant they would eat their weight in salsa and chips. It was then I decided to make my own salsa and it has been a family favorite since.

I love spicy salsa, but because I originally made this recipe for my young children I left out “the heat”.  The result was surprisingly awesome!  Between the fresh cilantro and lime juice this was the freshest tasting dip I have ever had! The unique twist to this salsa is the sweet red pepper.  These sweet peppers add just the perfect amount of sweetness without overpowering the taste. Note:  if you do not like cilantro, this is not the recipe for you. 

If you are a cilantro fan, you will fall in love with this dip.

This was the perfect snack for my young family.  This snack was a great way to  “trick” the kids into eating their vegetables. This salsa is loaded with healthy ingredients like tomatoes, onions, sweet peppers, cilantro, lime and black beans for a touch of protein.  I have added a fresh jalapeño before, and it is delicious, but totally not necessary.

With all these great ingredients, you don’t feel so guilty when your dip becomes your meal.

Using both canned and fresh vegetables, you can make this salsa any time of year and it tastes deliciously the same every time. 

Despite the awesome taste and beautiful presentation, it is deceivingly easy to make.  However, you do need to use a food processor or heavy duty blender to make this. Add one large can of drained, diced tomatoes with one bunch of cilantro (stems and all) to the food processor or blender and blend or pulse well until it is pureed.

Then pour the tomato-cilantro mixture into a large mixing bowl.  And do the same thing for the second can of tomatoes and bunch of cilantro.  The diced sweet peppers and onions will be added to the large mixing bowl, along with the corn and black beans.  Be sure to rinse and drain well.  If not, you will have a brown, watery dip (learned from experience).  Add the fresh lime juice and stir well.  Serve with tortilla chips and wha-la,  a healthy crowd favorite!

I love this recipe because it is light, healthy, easy to make and makes a TON!

I am notorious for making large portions of everything.  Not only do I have a household of big eaters, I feel it is a better use of my time to make in bulk.  If I am going to take the time to chop and prepare, I might as well have enough to eat on a few days or “repurpose” it to eat in other ways. Since it makes such a large portion, over the years I discovered more ways to eat it.

Of course you can serve it the traditional way as a dip, or you can serve it in a bowl as cold soup (like gazpacho).  It is also delicious as a “sauce”.  I love to spoon it over grilled chicken or fish.

If your family is like mine, you will quickly find out that the amount will dwindle down in no time. I made this last week for my family and it was gone in less than 24 hours!

Try this Cilantro Lime Salsa.  I’m confident that this will be your favorite go-to appetizer for any party or gathering.

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Cilantro Lime Salsa

Prep Time

20 mins

 

Course: Appetizer

Cuisine: Mexican

Servings: 12

Author: Kimberly, Magnolias & Meltdowns

Ingredients

• 2 bunches fresh cilantro
• 2 28oz can diced tomatoes drained
• 1 sweet onion, Videlia diced small
• 1 sweet red bell pepper diced small
• 1 15oz can black beans rinsed well
• 1 15oz can whole kernel corn rinsed well
• 1 fresh jalapeno (optional) de-seeded and diced small
• 2 limes juice of 2 limes

Instructions

1. Wash and pat dry your fresh cilantro. 

2. Cut off and discard the thick, hard stems of the cilantro (just below the leaves, leaving the tender stems on).

3. Place half the cilantro and one large can of drained diced tomatoes into a food processor or heavy duty blender.

4. Blend and/or pulse the cilantro and tomatoes until pureed.

5. Pour the tomato-cilantro mixture into a large mixing bowl and set aside.

6. Add the second half of cilantro and the other large can of tomatoes into the food processor or blender. 

7. Blend cilantro and tomatoes until pureed and add to the mixture.

8. Dice sweet bell pepper and sweet onion into small pieces and add to the mixture.

9. Drain and rinse black beans and whole kernel corn and add to the mixture.

10. Juice 1-2 fresh limes and pour into the mixture.  

11. Stir well, place desired amount in a serving dish and serve with tortilla chips.

12. ENJOY!

Recipe Notes

• Be sure to drain and rinse the cans of black beans and kernel corn.  If you do not, you will have watery, brown salsa.
• Also, you may note, there is no extra salt added in the recipe.  The salt from the tortilla chips adds the perfect amount of savory flavor to the snack.  The times I have added salt to the recipe, I found the salsa became too salty after dipping the tortilla chips.
• The sweet bell pepper is a main ingredient to this recipe.  I typically use a sweet RED bell pepper, however, you can easily use a sweet yellow or orange bell pepper instead.