Fans of cilantro, rejoice! a salsa that can be adjusted to your own level of heat! Middle Eastern, Spanish, and Asian flavors all appear in this salsa. Serve with Black and Gold corn tortilla chips (blue and yellow).
| Prep Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 bunch cilantro, chopped
- 3 large fresh tomatoes, diced
- 1 red onion, diced
- 2 jalapeno peppers, seeded and chopped (Optional)
- 2 tomatillos, diced
- 2 tablespoons lime juice
- 1 teaspoon hot chili sauce (such as Sriracha) (Optional)
- 1 teaspoon freshly ground cumin seed
- salt, to taste
- corn tortilla chips
Instructions
- Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
- Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.
Reviews
Wow!! This is so fresh and zesty. I love that you can modify the level of heat with the jalapeño and even the siracha sauce. I made this for a Labor Day BBQ and it was gone in an hour!! Our family loves cilantro so this hit the spot. My BF even said this was better than his salsa and he makes very tasty salsa. I have a feeling this will be on the top of the bring to a BBQ list for me. I didn’t change one thing from the recipe either. Thank you!!
This was fantastic! I didn’t have tomatillos but I added chopped advocado because I thought it fit all of the flavors! It worked perfectly…but…it didn’t keep for leftovers so next time I’ll leave out the advocado!
I added some chopped avacado and the juice of 2 limes, with pulp. delicious!
This recipe is great. I followed it exactly. Lots of flavor and color and it is even better the next day. I would not change a thing but, if you want, its a great base to play with.
Very nice recipe. I added a can of corn(drained), and black beans(rinsed & drained). Everyone that ate it loved it.
Fresh and the Best! I made this yesterday for a Derby party and unfortunatley came home with none left over. You can adjust the spice to your likeness and although it calls for 8 hrs of refrigeration, it was very tasty the day it was made. I guess I will need to make it again and regrig so that I can report on the taste the day after!
This was SO NOT a salsa. This was a pico de gallo. With that said, it was excellent for what it was. I love cilantro and I love salsa. But given that we made this for a salsa that was to be used in multiple recipes as well as a disk on it’s own, it was a letdown at the time…
This recipe is a delicious basic recipe.I did make some minor changes to suit our tastes (lower sodium and a little milder)and served on Ritz low sodium crackers.Thankyou.
I made this pretty much as listed, but I used organic petite diced tomatoes (juice drained of course). I also used whole cumin that I toasted and ground before adding to salsa. This added great flavor! This was easy to make,and even the kidos gobbled it up. Thanks!