"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Camille's Cilantro Lime Salsa Recipe

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This recipe for Camille's Cilantro Lime Salsa, by , is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Camille LaGuire
Added: Sunday, August 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 quart small diced tomatoes (canned or fresh -- see instructions)
1 med Vidalia onion, or half a larger sweet onion
1/2 bunch of Cilantro -- finely chopped, stems and all
Juice of 1/2 a lime
1 tbl vinegar
1 tbl chopped canned jalapenos (for mild)
1 tsp brine from the jalapenos
1 dash ground oregano
1 dash ground cumin
Optional: for a sweeter or thicker salsa, add 1-2 tbl tomato paste.

Directions:
Directions:
There are two ways to make this. For Salsa Fresca, use fresh tomatoes, and just mix all ingredients and don't cook it. For regular salsa, you can use canned or fresh tomatoes, but the fresh ones will have to be skinned, put it all in a sauce pan and simmer until the onions are translucent. Let it cool and stick it in a jar in the fridge.

The fresh salsa won't keep long, so I suggest if you aren't going to a party where everyone is going to eat it all up, cut the recipe in half. (Or skin the tomatoes before mixing, then take a cup of fresh out of the mix before cooking the rest.)

Preparation Time:
Preparation Time:
30 minutes

 

 

 

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