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"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

Camille's Cilantro Lime Salsa Recipe

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This recipe for Camille's Cilantro Lime Salsa is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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