"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ruth’s Lime Cilantro Salsa Recipe

  Tried it? Rate this Recipe:


This recipe for Ruth’s Lime Cilantro Salsa, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Sunday, February 17, 2008


1 Rib Celery, chopped fine
2 Lg. Cucmbers, peeled, seeded, chopped fine
5 Serrano Chilis, seeded, pureed
4 Roma Tomatoes, chopped fine
Juice of 1 Lime
1 Bunch Green Onions, chopped fine
1 Lg. Bunch Cilantro, chopped fine
1 Clove Garlic, minced
1 Tsp. Salt
2 Tbsp. Sugar
2 (28oz.) Cans Tomatoes, crushed
1 Tsp. Ruth’s Hot Salt.

Combine all ingredients, chill and serve with chips.
(I use my food processor to chop faster and finer.)




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!