Best Cilantro Lime Salsa Recipes

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CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA



Cilantro-Lime Grilled Chicken with Strawberry Salsa image

A light and refreshing strawberry and jalapeno salsa with cilantro-lime marinated grilled chicken is perfect for summer as a nice light dinner with a refreshing drink. This recipe is flavorful and summery. Oh and trust me, if you serve this with mojitos, you'll thank me! Please like and share!

Provided by RecipesByRose.com

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 14

¼ cup chopped fresh cilantro
¼ cup club soda
2 tablespoons olive oil
1 tablespoon honey
1 lime, zested and juiced
salt and ground black pepper to taste
4 small chicken breasts
1 cup finely chopped tomatoes
1 cup finely chopped fresh strawberries
¼ cup chopped fresh cilantro
5 green onions, chopped
1 jalapeno pepper, chopped
1 lime, juiced
salt and ground black pepper to taste

Steps:

  • Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
  • Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
  • Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
  • Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.

Nutrition Facts : Calories 205 calories, Carbohydrate 13.2 g, Cholesterol 48.2 mg, Fat 9.1 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 129.1 mg, Sugar 8.5 g

PEACH SALSA WITH CILANTRO AND LIME



Peach Salsa with Cilantro and Lime image

A sweet and tangy side dish that makes a great side dish, garnish, or party treat. The sugar helps a lot to bring out the flavor in the peaches while refrigerating.

Provided by ryan770

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 45m

Yield 6

Number Of Ingredients 5

4 fresh peaches - peeled, pitted, and diced
¼ red onion, finely chopped
1 tablespoon chopped fresh cilantro
1 lime, juiced
1 teaspoon white sugar

Steps:

  • Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 22.7 calories, Carbohydrate 5.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 5 g

CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA



Cilantro Lime Chicken Tacos With a Mango and Black Bean Salsa image

A lovely summery chicken taco with a refreshing salsa, courtesy of "for the love of cooking" site.

Provided by MarraMamba

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

3 small limes, juice and zest of
3 -4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
sea salt & freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
4 boneless skinless chicken breasts, trimmed of any fat
2 large ripe mangoes, peeled and chopped
1 (8 ounce) can black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful fresh cilantro, chopped
1 teaspoon cumin
1 large lime, juice of
corn tortilla, warmed
Cotija cheese
sour cream
guacamole

Steps:

  • Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
  • Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
  • Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE



Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 31m

Yield 12 small bean cakes

Number Of Ingredients 18

2 (15-ounce) cans black beans, drained and rinsed well
2 tablespoons salsa, plus more for serving
2 tablespoons finely diced green onions
3/4 cup diced red bell peppers
1 tablespoon chopped fresh cilantro leaves, plus more for garnish
1 1/2 cups bread crumbs
3 large cloves garlic
2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce)
2 teaspoons peanut oil, plus more as needed
1 1/2 cups finely crushed tortilla chips
1 teaspoon ground cumin
Store bought salsa
Key Lime Peppered Mayonnaise, recipe follows
Lime twists, for garnish
1 cup mayonnaise
1 1/2 teaspoons fresh key lime juice
1 jalapeno pepper, minced
Salt and pepper

Steps:

  • Coat pan with 2 teaspoons peanut oil.
  • Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
  • Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
  • Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
  • Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

JALAPENO-CILANTRO-LIME SALSA



Jalapeno-Cilantro-Lime Salsa image

Make and share this Jalapeno-Cilantro-Lime Salsa recipe from Food.com.

Provided by Roy A.

Categories     Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

1 jalapeno, finely diced (discard seeds if you dislike heat, add another pepper if you love spicy salsa)
2 medium tomatoes, chopped into small pieces
1/2 red onion, finely diced
1 garlic clove, smashed & finely diced
1 teaspoon salt
2 limes, squeezed for their juice
1/4 cup fresh cilantro, chopped
1 mango, chopped into squares (optional)

Steps:

  • Combine all ingredients in bowl, mix well to coat all with lime juice and salt. Adjust to taste (saltiness, spiciness, sourness). Let sit for 1-2 hours to allow flavours to blend. TIP: Try adding mango when it's in season for a delicious, juicy mango salsa!

Nutrition Facts : Calories 117.2, Fat 0.9, SaturatedFat 0.2, Sodium 2344.6, Carbohydrate 31.3, Fiber 8, Sugar 11.6, Protein 4.1

GRILLED LIME-CILANTRO CHICKEN WITH MANGO SALSA



Grilled Lime-Cilantro Chicken With Mango Salsa image

The combination of marinade and grilling produces a tender flavourful piece of chicken. Mango Salsa is the perfect accompaniement. Get your tastebuds ready for a real thrill! Plan ahead as chicken needs to marinate for 2 to 4 hours. This is not reflected in the prep times.

Provided by MarieRynr

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup diced fresh mango
1 cup diced fresh papaya
1 large red pepper
1/4 cup shredded coconut
1/3 cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons of fresh mint, chopped
1 tablespoon fresh lime juice
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon brown sugar
1 shallot, finely chopped
1/2 teaspoon ground cumin
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 large whole boneless chicken breasts (6 breast halves)

Steps:

  • Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
  • Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
  • Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
  • Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
  • To serve, place the chicken on individual plates and spoon the mango salsa on top.

Nutrition Facts : Calories 279.1, Fat 17.4, SaturatedFat 4.5, Cholesterol 46.4, Sodium 62, Carbohydrate 15.3, Fiber 2, Sugar 11.4, Protein 16.2

CILANTRO-LIME SALSA



Cilantro-Lime Salsa image

Organic fire roasted tomatoes, chiles, fresh cilantro and lime juice make a fiery salsa in 15 minutes flat.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 10

Number Of Ingredients 7

2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, well drained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1 to 2 fresh jalapeño or serrano chiles, seeded, finely chopped

Steps:

  • In medium bowl, stir together all ingredients.
  • Serve with tortilla chips as desired.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM



Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 quesadillas and fixin's

Number Of Ingredients 15

3 yellow tomatoes, seeded and chopped
1/4 medium red onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh mint leaves, a handful
1 tablespoon chopped fresh cilantro leaves, a palm full
Coarse salt
2 cups sour cream or reduced fat sour cream
1 lime, juiced and zested
1/4 cup cilantro leaves, 2 handfuls
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 cup frozen corn kernels
Coarse salt and black pepper
1/2 pound smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
1/2 pound jalapeno pepper Jack cheese
4 (12-inch) flour tortillas

Steps:

  • Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
  • Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

EASY CILANTRO LIME ROTEL SALSA



Easy Cilantro Lime Rotel Salsa image

This salsa recipe is a my own variation of the salsa that my mother-in-law makes. I really hate store-bought salsa, so I was excited to find that she knew how to make a really easy, tasty salsa. Even though the ingredients are canned, it tastes incredibly fresh (thanks to the cilantro and lime juice.) My variation is different from my MIL's in that I added cilantro, garlic, and lime juice. Hers was still very delicious without it!

Provided by peekoos

Categories     Vegetable

Time 5m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can rotel
1 (14 1/2 ounce) can petite diced tomatoes
1/3 bunch cilantro
1 small onion
1 teaspoon minced garlic
1 teaspoon ground cumin
1 tablespoon lime juice
salt
pepper

Steps:

  • Dice/chop the onion based on your preferences. I prefer to chop mine in a food processor.
  • Remove cilantro leaves from stems. Discard stems, and chop cilantro leaves or run through food processor slightly.
  • If you prefer really chunky salsa, then simply mix all ingredients together.
  • I prefer a more blended salsa, so I use a food processor to make my Rotel and petite diced tomatoes a bit smaller.
  • I never measure the minced garlic, cumin, lime juice, salt, or pepper, so the amounts are all estimates. You can adjust to your own personal tastes.
  • Enjoy! I've been known to just eat it straight from the bowl. :-).

Nutrition Facts : Calories 24.6, Fat 0.2, Sodium 255, Carbohydrate 5.8, Fiber 0.9, Sugar 2.3, Protein 0.8

CRANBERRY SALSA WITH CILANTRO, LIME, AND JALAPENO



CRANBERRY SALSA WITH CILANTRO, LIME, AND JALAPENO image

Categories     Condiment/Spread     Appetizer     Quick & Easy

Number Of Ingredients 7

1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped (use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice

Steps:

  • Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.) Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight. Serve over 8 oz softened low-fat cream cheese for dip.

COOKING LIGHT CILANTRO-LIME CHICKEN WITH AVOCADO SALSA



Cooking Light Cilantro-Lime Chicken With Avocado Salsa image

Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice. Weight Watchers: 6 points per serving

Provided by kristiesnell

Categories     Chicken Breast

Time 35m

Yield 1 breast and 1/4 cup salsa, 4 serving(s)

Number Of Ingredients 12

2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
24 ounces boneless skinless chicken breast halves
1/4 teaspoon salt
cooking spray
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onions
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 avocado, peeled and finely chopped

Steps:

  • To prepare chicken, combine first 4 ingredients in a large bowl.
  • Toss and let stand 3 minutes.
  • Remove chicken from marinade; discard marinade.
  • Sprinkle chicken evenly with 1/4 teaspoon salt.
  • Heat a grill pan over medium-high heat.
  • Coat pan with cooking spray.
  • Add chicken to pan; cook 6 minutes on each side or until done.
  • To prpare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl.
  • Add avocado; stir gently to combine.
  • Serve salsa over chicken.

CILANTRO SALSA WITH COCONUT AND LIME



Cilantro Salsa with Coconut and Lime image

This salsa makes a wonderful dipping sauce. It can also be spooned over grilled shrimp, fish, chicken, or lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1/2 cup

Number Of Ingredients 9

1 teaspoon cumin seeds
6 scallions, white and light-green parts only, chopped
2 small garlic cloves
1 or 2 serrano chiles, seeded for less heat, if desired
3 cups loosely packed cilantro leaves
1/4 cup freshly squeezed lime juice, (about 3 limes)
2 tablespoons shredded sweetened coconut
1/2 teaspoon coarse salt
1 tablespoon plus 1 teaspoon olive oil

Steps:

  • In a small skillet, heat cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly with the side of a knife.
  • In a food processor, process scallions, garlic, and chiles until finely chopped, about 10 seconds. Add cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times. Serve at room temperature.

Nutrition Facts : Calories 98 g, Fat 7 g, Fiber 2 g, Protein 2 g, Sodium 270 g

LIME-CILANTRO GAZPACHO W/ AVOCADO SALSA



LIME-CILANTRO GAZPACHO W/ AVOCADO SALSA image

Categories     Soup/Stew     Tomato     Side     No-Cook

Yield 4 Servings

Number Of Ingredients 11

1/4 cup diced onion, divided
1/3 cup cilantro, divided
1 garlic clove
1 lb ripe plum tomatoes, core and stem removed
1 cucumber, peeled
1 red bell pepper, quartered
2 tbsp + 1 tsp lime juice
1/4 tsp Tabasco sauce
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 avocado, peeled and diced

Steps:

  • Set aside 2 tbsp of onion and 2 tbsp of cilantro in small bowl. Place remaining onion, cilantro and garlic in food processor and run until garlic is finely minced. add tomatoes, cucumber, red pepper, 2 tbsp lime juice and Tabasco and process until smooth. Add 1/2 tsp of salt and the pepper, taste and adjust as needed. Refrigerate at least 30 min. before serving. Meanwhile, add remaining 1/4 tsp salt, 1 tsp lime juice and avocado to reserved onion and cilantro. Toss and top each serving of gazpacho with 1/4 of the avocado salsa.

SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA



Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa image

Make and share this Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa recipe from Food.com.

Provided by Lacy S.

Categories     Summer

Time 30m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 24

1 lb large shrimp, peeled and deveined
8 taco shells, crunchy
1 head lettuce, finely shredded
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup plain nonfat yogurt
1 1/2 tablespoons lime zest
1 tablespoon extra virgin olive oil
2 tablespoons cilantro, chopped
1 teaspoon pepper
1 cup corn
1 cup tomatoes, diced
1/2 cup avocado, diced
2 scallions, chopped
2 tablespoons cilantro, chopped
1 jalapeno, seeded and diced
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine all the ingredients for the yogurt in a bowl, cover and chill.
  • Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
  • Combine all ingredients for salsa in a bowl and set aside.
  • Remove shrimp from marinade; discard marinade.
  • Cook shrimp in a large skillet over med heat 2 minutes per side.
  • Remove from heat and cool.
  • When shrimp are room temp slice in halve lengthwise and set aside.
  • Divide shrimp evely among taco shells.
  • Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
  • Serve right away.

Nutrition Facts : Calories 489.4, Fat 23.6, SaturatedFat 3.5, Cholesterol 174, Sodium 936.2, Carbohydrate 40.9, Fiber 6.9, Sugar 8.6, Protein 32.3

APPLE SALSA WITH CILANTRO AND LIME



Apple Salsa With Cilantro and Lime image

A nice change from a tomato-based salsa. Sounds refreshing! *Prep time does not include 30 minute refrigeration time.

Provided by DailyInspiration

Categories     Apple

Time 15m

Yield 2 cups

Number Of Ingredients 9

1 cup red apple, unpeeled and diced
1/4 cup red onion, diced
1/4 cup anaheim chili (seeded and minced)
1/2 jalapeno pepper (seeded and minced) (optional)
2 tablespoons fresh lime juice
1 teaspoon fresh cilantro, chopped
1/4 teaspoon black pepper
1/8 teaspoon salt
tortilla chips

Steps:

  • Combine apples, onion, chile pepper, (jalapeno pepper, if desired), lime juice, cilantro, black pepper and salt in a large bowl; mix well. Cover with plastic wrap and refrigerate at least 30 minutes or overnight. Serve with tortilla chips.

Nutrition Facts : Calories 52.4, Fat 0.2, Sodium 148.5, Carbohydrate 13.7, Fiber 2.3, Sugar 8.6, Protein 0.8

QUICK LIME & CORIANDER (CILANTRO) SALSA



Quick Lime & Coriander (Cilantro) Salsa image

This is what I throw together if we're having fish and I want a quick salsa/sauce to go with it. It's quick, easy, healthy and you can change the ratios to suit your tastes or that of the fish! Please note that amounts are somewhat estimated as I do change this depending on what fish we're having. This is what I'd make for salmon, but it's just my preference. I would probably actually use 1 tbsp of lime juice but I like quite a strong lime flavour and I don't think most people would fancy it so much my way!

Provided by Wendy-Bob

Categories     Sauces

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 4

1 tablespoon chopped fresh coriander (cilantro)
2 teaspoons lime juice (I use bottled stuff)
2 tablespoons low fat Greek yogurt
1 pinch ground cumin

Steps:

  • Fling all the ingredients in a bowl and mix well.
  • If you're not so keen on lots of lime then add it in slowly until it suits your tastes.
  • Serve immediately.

Nutrition Facts : Calories 3.2, Sodium 0.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 0.1

APPLE SALSA WITH CILANTRO AND LIME



Apple Salsa with Cilantro and Lime image

A nice change from tomato-based salsas.

Provided by Daily Inspiration S

Categories     Fruit Appetizers

Time 15m

Number Of Ingredients 9

1 c red apple, unpeeled and diced
1/4 c red onion, diced
1/4 c anaheim chili, seeded and minced
1/2 jalapeno pepper, seeded and minced (optional)
2 Tbsp fresh lime juice
1 tsp fresh cilantro, chopped
1/4 tsp black pepper
1/8 tsp salt
tortilla chips for dipping

Steps:

  • 1. Combine all ingredients in a large bowl, mix well.
  • 2. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight. Serve with tortilla chips.

SHIRLEY'S CILANTRO LIME SALSA



Shirley's Cilantro Lime Salsa image

My family loves my salsa, it started as just a "throw together"

Provided by shirley coleman @shirlcol

Categories     Other Appetizers

Number Of Ingredients 7

2 can(s) diced tomatoes
1 clove(s) garlic
1 medium lime juiced
1 small onion
1 - half to whole jalapino pepper chopped
pinch(es) sea salt to taste
1 bunch(es) cilantro, fresh

Steps:

  • Put all ingredients into blender or food processor, add salt, lime juice and pepper according to desired taste. Pulse to keep a little chunky. Serve with tortilla chips (my favorite are the "hint of lime")
  • As an option you can also use a few peppers from a jar, they are sometimes pickled and add a little extra tang to the salsa. You can also use fresh minced garlic from a jar as a time saver.

CILANTRO-LIME CHICKEN WITH AVOCADO SALSA



CILANTRO-LIME CHICKEN WITH AVOCADO SALSA image

Categories     Chicken     Low Fat     Dinner

Number Of Ingredients 13

2 T minced fresh cilantro
2 1/2 T fresh lime juice
1 1/2 T olive oil
4 skinless, boneless chicken breast halves
1/4 tsp salt
cooking spray
Salsa:
1 cup chopped plum tomato
2T finely chopped onion
2 tsp fresh lime juice
1/4 tsp salt
1/8 tsp ground black pepper
1 avocado, finely chopped

Steps:

  • To prepare chicken, combine first 4 ingredients in a large bowl;toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 tsp salt. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add chicken to pan;cook 6 minutes on each side or until done. To prepare salsa, combine tomato and next 4 ingredients in a medium bow. Add avocado; stir gently to combine. Serve salsa over chicken.

CILANTRO-LIME SALSA



Cilantro-Lime Salsa image

Organic fire roasted tomatoes, chiles, fresh cilantro and lime juice make a fiery salsa in 15 minutes flat.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 10

Number Of Ingredients 7

2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, well drained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1 to 2 fresh jalapeño or serrano chiles, seeded, finely chopped

Steps:

  • In medium bowl, stir together all ingredients.
  • Serve with tortilla chips as desired.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

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