This morning when my husband and I had our usual, “what do you want for dinner tonight” discussion, he asked me to make Mexican Chicken. Hmmm, appropriate, I thought, since today is Cinco de Mayo. I have his Mexican Chicken in the oven, but I decided it wouldn’t be much of a celebration without some salsa. This recipe is quick and easy to make, and I love it because it’s so chunky. I know there are two camps of salsa lovers, the chunkies and the runnies. I am definitely on the chunky team (no snide comments here, please)! Runny salsa is not my thing. Who wants to dip a tortilla chip in tomato juice? Not me. If you’re on the chunky team with me, then this Cilantro Lime Salsa is the perfect way to celebrate Cinco de Mayo.
Print Recipe
Cilantro Lime Salsa
2 (14.5 ounce) cans fire roasted tomatoes, drained (or regular diced tomatoes, if you prefer)
1/2 cup chopped red onion
2 cloves garlic, finely chopped
1 jalapeño pepper, seeded and chopped
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/3 cup chopped fresh cilantro
In a medium bowl, combine tomatoes, onion, garlic and jalapeño. Add lime juice, salt, and cilantro; mix well. Cover and chill until ready to serve. Serve with tortilla chips.
Your dinner sounds good and this looks like a nice easy salsa! As for chunky or runny… I've never met a salsa I haven't liked:@)
Wow…looks great. And the salsa sounds wonder. Can't wait till the maters start coming in so I can make some up.