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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.