Looking for a fresh and flavorful nutrient-rich salsa that is gluten and dairy-free? Try our spicy Cilantro Salsa with Lime. This easy homemade recipe features cilantro, jalapeño, red onion, garlic, and tomatoes that outshine the best salsa brand in flavor.
Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. However, we only promote products and services that have provided insight and been very helpful to us. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more about our disclosure statement.
I love salsa! However, finding a good store-bought gluten free salsa is challenging for someone with Celiac or Non-Celiac Gluten Sensitivity (NCGS) like myself. This is because many brands contain hidden gluten, or are loaded with undesirable additives, preservatives, and added sweeteners that negatively affect the nutritional value.
That is why making your own salsa is so awesome! Not only do you control what goes into it, but the minimal ingredients and prep make it an easy recipe to whip up.
Read on for details about this delicious DIY salsa dip that pairs perfectly with your favorite gluten-free chips, veggies, or southwestern-inspired meal.
Why you’ll love this recipe
This is one of my best salsa recipes and here are some reasons you too will fall in love with making salsa.
Quick and easy: Cilantro salsa is an easy and quick salsa recipe that requires minimal prep time or effort. Just chop, mix, and refrigerate all in under an hour!
Great taste: The combination of the ingredients creates a sweet, tangy, savory, and spicy flavor that is flavorful and tasty.
Fresh ingredients: The best homemade salsa recipes use fresh ingredients. Five of the 6 ingredients are fresh giving it a delectable vibrant flavor.
Nutrient-rich: This salsa cilantro lime has nutrient-dense ingredients that increase the dish’s nutritional value.
Control the ingredients: Store-bought salsas can contain hidden gluten and additives. When you make salsa at home you control what goes in it. So you know if it is truly free of gluten and other additives.
Can make it ahead of time: When the cilantro salsa recipe is made a day or two ahead and stored in the fridge it will increase the flavor. Over time the flavors marinate and meld together creating an even better taste than on day one.
Customize to your liking: This recipe can be altered to match your flavor palette. If you don’t like spice feel free to omit the jalapeño pepper. Want more savory? Add more garlic. Want more zing? Add more lime juice. Customize the recipe to make it your own.
Versatile: This salsa goes great with so many dishes. Eat it as a dip and pair it with veggies or gluten-free tortilla chips. Or use it as a spread on tacos, grilled vegetables, or proteins like chicken, meat, or fish.
The characteristics of this cilantro lime salsa make it an easy fresh salsa recipe you will want to add to your meal plan.
What is salsa?
Salsa is a popular Mexican condiment or sauce. If you are wondering, “What is salsa made of?” It varies from recipe to recipe, but typically tomatoes, onions, cilantro, lime juice, and jalapeños or serrano peppers are the core ingredients in salsa.
This type of salsa can be both served chunky and smooth depending on your preference.
Additionally, the ingredients in homemade salsa are highly customizable creating new variations of salsa. Other types of salsas include tomatillos, green chili peppers, chipotle peppers, garlic, black beans, corn, pineapple, peach, strawberries, or mango.
The way it is served also depends on your preference. It can be enjoyed as a side or appetizer with celery, raw carrots sticks, or tortilla chips. It can also accompany meals as a topping for proteins, veggies, pasta, salads, or soups.
Salsa can be bought in the store or made at home with just a few ingredients. Get the full details on how to make salsa in the Recipe Card below.
Is salsa gluten free?
When it comes to salsa being gluten-free, I have some good news and bad news.
I’ll give you the good news first. Most salsa is naturally gluten-free thanks to its whole food ingredients tomatoes, onions, cilantro, lime juice, and peppers.
The bad news is that some commercially prepared salsa brands may contain hidden gluten.
The best way to know you are truly getting gluten-free salsa! By making your own at home!
So instead of of taking time to search a salsa ingredient list for gluten, check out how to make our homemade cilantro salsa in the Recipe Card below.
Salsa nutrition
According to the USDA nutrition facts, on average 2 tablespoon serving of salsa contains the following:
- 10 calories
- 1 gram protein
- 0 grams fat
- 2 grams carbs
- 1 gram fiber
This means that typically salsa has few calories and carbs. It also has no fat and very little protein or fiber.
The salsa nutrition facts also show this food contains trace amounts of the minerals calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, and selenium. There are also small amounts of A, E, C, K, and the B vitamins folate, thiamin, niacin, pantothenic acid, and B6.
Thanks to cilantro, lime juice, red onion, and tomatoes, salsa will also contain the antioxidant compounds anthocyanins, carotenoids, phenolic acids, flavonoids, steroids, quercetin, and tannins.
It is also important to note that, the salsa nutritional information will vary depending on what ingredients are in it. So there could be a variation in the amount of fiber, protein, fat, carbs, and calories in salsa.
This is also the case when it comes to different brands of salsa. The nutritional content for this particular recipe is in the Recipe Card below.
Salsa alone is not very filling. You can benefit from eating it with other foods. Get the full details on what to pair with your salsa in the “What to serve cilantro salsa with” section below.
Is salsa healthy
Like other foods, what makes salsa healthy are the nutrients it provides. Whole food ingredients like tomatoes, cilantro, onions, peppers, and lime juice are foods rich in vitamins, minerals, and antioxidants.
So when it comes to, “Is salsa good for you?” It depends on the nutrition it provides. Often commercial store-bought brands of salsa could be loaded with undesirable additives, preservatives, and added sweeteners that weaken the nutritional value.
Like gluten-free salsa, the best way to ensure you get the healthiest salsa is to make your own at home.
Additionally, it is important to note that portion sizes and what you add to the salsa will impact its nutrition. So if you are wondering, “Are chips and salsa healthy?” It depends on the chip.
Gluten-free tortilla chips can be part of a balanced diet. However, you want to be mindful of the serving size and look for chips that offer additional nutrients like fiber and healthy fats.
Potential health benefits of salsa
Foods that are rich in nutrients are associated with health benefits. Like these other foods rich in nutrients, salsa may offer potential health benefits due to the vitamins, minerals, and antioxidants in its ingredients.
These possible benefits include reduced inflammation as well as improvements in immune, digestive, reproductive, skin, and heart health.
Ingredients needed for cilantro salsa
Each of these homemade salsa ingredients brings something unique to this recipe:
- Canned plain diced tomatoes
- Cilantro
- Lime juice
- Red onion
- Fresh garlic
- Jalapeno pepper
Canned plain diced tomatoes
Tomatoes are the main ingredient in this recipe for salsa. These juicy and slightly sweet tomatoes add a vibrant flavor that complements the other ingredients.
For this recipe, I used Pomi chopped tomatoes*. Canned diced tomatoes are a great option for saving time and adding a nice texture.
Tomatoes are also a good source of potassium, vitamin C, K, and lycopene, adding to the nutrient density of salsa.
Cilantro
The addition of cilantro adds a fresh, citrusy, and slightly peppery flavor, making the salsa vibrant and fresh. Aside from taste, the texture of chopped cilantro gives it a satisfying mouthfeel.
Salsa recipes with cilantro also get a boost of nutrients because cilantro is high in potassium, vitamin C, phenolics, flavonoids, steroids, and tannins.
Lime juice
Another key ingredient in this recipe is lime juice. It has many functions: provides flavor, acidity, freshness, texture, and preservation to the salsa.
The acidity of lime juice creates a bright, tangy flavor, balances the sweetness of tomatoes, and extends the shelf life by inhibiting bacterial growth. Additionally, lime juice contributes moisture for a juicy texture.
Lime juice also makes salsa a good source of vitamin C and the antioxidants carotenoids, flavonoids, and phenolic acids.
Red onion
For me, the best onion for salsa is a red onion. It gives the recipe flavor, texture, color, and nutrients.
A red onion has a mild and sweet flavor. This adds depth and complexity without overpowering the other ingredients. Its subtle tang and crispness beautifully complement the tomatoes’ sweetness and the heat of the jalapeño pepper.
The crisp and crunchiness of the chopped red onion contrasts the softer ingredients like tomatoes making a nice mouthfeel.
The vibrant red color of the onions makes the dish not only taste good but also beautiful to look at. This enhances its appetizing appearance.
Raw red onions are a good source of selenium, vitamin C, and the antioxidants anthocyanins and phenols.
Garlic
Fresh garlic adds flavor, aroma, and nutrients. It also acts as a natural preservative.
Garlic has an intense and savory flavor adding depth, complexity, and a little spice. The act of dicing garlic will also release the compound allicin. This is what gives garlic its distinct smell and flavor.
There are also natural preservatives found in garlic. These help to keep the salsa fresher longer.
The garlic provides salsa with a source of selenium and the antioxidants allixin and allicin. This food also contains small amounts of fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.
Jalapeño pepper
Are you looking to make a spicy, jalapeño salsa? Then be sure to add a jalapeño pepper. This ingredient adds flavor, texture, and nutrition.
They add a moderate amount of heat. So if you’re someone who likes a little spice, this is an ingredient for you. I will remove the seeds and membranes to prevent the salsa from getting too spicy.
Also note that the more ripe a pepper the hotter it will be. So if you want more mild spice look for a ripe or slightly ripe pepper.
The flavor of a jalapeño pepper has been described as a mix of grassy with slightly sweet and a mild hint of smokiness. The combination of flavors amp up the taste while also providing a culmination of flavors.
No matter whether diced or chopped, jalapeños give the salsa a nice textured crunch.
The jalapeño pepper also contributes to the nutrition of salsa by providing a good source of antioxidants and the vitamins C, and K.
Where to buy salsa ingredients
You can find the ingredients for this cilantro salsa with lime in the produce section of your local grocery store. They can also be found at the local farmer’s market or specialty markets.
If you don’t feel like going to the store you can order from online retailers like Amazon Fresh* and Whole Foods*.
If you are on the East Coast you can order the ingredients online from Fresh Direct*.
Instacart* is also a great alternative if you don’t feel like shopping. Simply have the ingredients delivered from your favorite store.
How to make salsa (step-by-step instructions)
Here is a step-by-step breakdown of how to make cilantro salsa with lime:
Step 1
1. Prep the garlic. Remove the garlic skin using a garlic peeler*. Fill the garlic peeler with one or two cloves and roll it on a hard surface gently pushing on the peeler as you roll. Take the garlic cloves out of the peeler and discard their skin.
Place a garlic clove on a cutting board. Using a paring knife* slice off the tough top and bottom ends and discard. Take the clove and place it in a garlic press*. Press it into a small dish*. Repeat until all the garlic is pressed in the dish and set aside.
Step 2
2. Prep the jalapeño pepper. Rinse the pepper under cool water to remove any dirt and debris. Then pat dry Using a sharp knife* slice off the top and bottom of the pepper removing the stem and end. Cut the pepper in half lengthwise.
Carefully cut out the white membrane and seeds inside the pepper. Then scoop out the seeds and membrane with a spoon and toss.
Lay one pepper half of the with the inside part facedown on the cutting board*. Slice into strips lengthwise. Finally, chop the strips crosswise until you have small diced pieces.
Repeat until the other pepper half is deseeded and diced. Then set the pepper pieces aside.
Step 3
3. Peel and dice the onion. Lay the onion on the cutting board lengthwise. Using a large knife* slice off the stem. Then remove the outer peel.
Place the onion with the flat side down on the cutting board so the root is at the top. Cut the onion lengthwise in half from the root to the flat bottom end.
Take one half of the onion and place it flat side down on the cutting board. Make horizontal cuts parallel to the cutting board across the onion about 1/4 inch to 1/2 inch apart, stopping just before the root so it stays intact and holds the onion together.
Then make stacked vertical perpendicular cuts into the flat bottom part of the onion half facing out, again leaving the root intact. This will leave you with small cubes.
Finally, make a series of cuts down through the onion. These are perpendicular to the first lengthwise cuts so you create small diced pieces. Remove and discard the root.
Repeat on the other onion half until all the onion is diced. Then place the onion pieces aside.
Step 4
4. Juice the lime: Roll the lime on a hard surface to help release the juice. Cut the lime in half with a paring knife* and place one half flat side down into a hand juicer*. Squeeze and turn to remove the juice. Repeat on the other half. Set the juice aside.
Step 5
5. Prepare the cilantro. Rinse the cilantro under cold water and pat dry with a towel. Remove the leaves from the stems. Firmly hold the cilantro bunch together by the stems.
With your other hand gently run your fingers down the stem pinching and stripping the cilantro leaves off the stems. Set the cilantro leaves aside and throw away all the stems.
Place the cilantro leaves in a tight bunch on the cutting board. Take a sharp knife* and make horizontal cuts across the leaves followed by vertical cuts to create smaller pieces. Continue until you have a finely chopped cilantro that is 1/16 to 1/8 inch in size.
Measure out two tablespoons of chopped cilantro and set aside.
Step 6
6. Make the salsa: Place the canned diced tomatoes in a medium mixing bowl*.
Top with diced red onion,
jalapeño pepper,
cilantro,
pressed garlic,
and freshly squeezed lime juice to the bowl.
Step 7
7. Use a spatula* to thoroughly mix all the ingredients until well combined (about 30 to 60 seconds).
Step 8
8. Once mixed, cover the bowl and refrigerate the salsa for at least 30 minutes. For the most flavorful results, consider letting it sit in the fridge overnight to allow the flavors to meld together.
Step 9
9. When ready to eat, stir the salsa quickly to redistribute the ingredients and flavors. Then enjoy the salsa alongside fresh veggies or your favorite gluten-free chips.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Lime cilantro salsa recipe tips
Here are some tips to make this salsa with cilantro and lime recipe great:
Quality ingredients: Use fresh, ripe ingredients. This will enhance the salsa’s flavor and taste.
Use a sturdy, sharp knife: Dicing will be easier with a sturdy, sharp knife. A sharp knife will deliver uniform cuts and pieces. I like to use Wusthoff knives*.
Wear gloves when cutting the jalapeño: Wear gloves when you cut the jalapeño pepper. This will prevent you from getting the spicy oils on your skin or in your eyes.
Remove the seeds for milder salsa: The seeds of a pepper increase the heat. To ensure a milder salsa remove the seeds from the pepper before dicing it.
Handle cilantro with care: Cilantro bruises easily. Be gentle when preparing the cilantro.
Wait to chop the cilantro until marinating: Chopping into cilantro cuts into the plant’s cells and releases flavorful oils. It is best to wait to chop the cilantro until you are ready to marinate the salsa.
Check the taste before refrigerating: Testing for taste before marinating can help get your favorite flavors. Feel free to add more garlic, lime, jalapeño, or cilantro depending on what tastes best to you.
Be sure to marinate the salsa in the refrigerator: It is important to marinate the salsa before serving for at least 30 minutes. This will help to meld the flavors and create an even more tasty dip. If you have more time you can leave it in there overnight for the best taste.
Store leftover cilantro: Cilantro usually comes in a large package and you may be left with some extra. Wrap any remaining cilantro in a slightly damp paper towel or cloth. Place it in a resealable airtight container and put it in the fridge for up to 2 weeks.
Recipe additions/substitutions/variations
Are you looking for easy ways to customize the recipe or need an ingredient substitute idea? Check out this section for additions, substitutions, and variations for this salsa cilantro recipe.
Additions
Here are some cilantro salsa recipe ingredient addition ideas:
Make the salsa rich and creamy: Diced or mashed avocado will make it rich and creamy.
Increase the sweetness and juiciness: Sweeten your salsa naturally with diced mango, chopped pineapple, diced peaches, and fresh or grilled corn.
Add fiber and protein: Make the salsa more filling with fiber and protein from black or red kidney beans.
Increase the crunch: Diced bell peppers, cucumber, or jicama add some more crunch.
Get additional freshness and flavor: Add another tablespoon of chopped cilantro, sliced scallions, lemon, or orange zest for additional fresh, bright, and vibrant flavor.
More tart and citrus flavor: Diced tomatillos increase the tart and citrusy flavor.
Increase the heat: Another jalapeño pepper or a few drops of hot sauce can make the salsa spicier.
Spices for additional flavors: Add 1/8 to 1/4 teaspoon ground cumin, chili powder, or smoked paprika to the salsa. Taste add more until it meets your taste preferences.
Please know that any changes will alter the original recipe’s taste, flavor, texture, and nutritional content.
Substitutions
Don’t like an ingredient or can’t find it? We have your ingredient substitutions here!
Tomato substitute: A crushed tomato* substitute can be used in place of chopped tomatoes. Use 3 to 4 large fresh ripe diced Roma or beefstak tomatoes. You can also use 1 to 3/4 pounds of cherry or grape tomatoes halved or quartered for a chunky texture.
Cilantro substitute: In place of fresh cilantro you can use 2 teaspoons dried cilantro*. Two tablespoons of fresh chopped parsley or basil and 2 to 4 chopped scallions are another great substitute for cilantro in salsa.
The parsley will give a similar herbal flavor while the basil and green onions will could alter the flavor palette a bit.
Lime juice substitute: In place of lime juice you can use lemon juice or 1 to 2 tablespoons of white vinegar. When using vinegar as a substitute for lime juice taste the salsa and add more to meet your taste preferences.
Red onion substitute: Use a diced medium white or yellow onion instead of red. You can also use 2 to 3 medium finely chopped shallots as an onion substitute
Garlic substitute: Use 1/2 to 1 teaspoon garlic powder or 1 teaspoon garlic paste as a substitute for garlic.
Jalapeño pepper substitute: A substitute for jalepeños includes 1/2 of a small Anaheim, Fresno, serrano, or poblano pepper. You can also use 1/4 teaspoon cayenne* or crushed red pepper* as another jalapeño substitute.
If this amount is not as spicy as you want feel free to add more of these substituts until the salsa reaches your desired taste.
Please know any substitutions could affect the recipe’s flavor, consistency, and original nutritional content.
Variations
For more homemade salsa with cilantro recipe variations check out these ideas:
Blend or process your ingredients: If you are looking to save time you can use a food processor*, Nutrabullet*, or small chopper* to dice the pepper, cilantro, and onion.
Salsa with fresh tomatoes: Use 3 to 4 large diced Roma or beefsteak tomatoes. Alternatively, you can use 1 to 3/4 pounds of cherry or grape tomatoes halved or quartered in place of canned tomatoes. Then follow the recipe instructions as outlined in the Recipe Card below.
Non chunky salsa: If you want a smoother salsa you can add all the ingredients (lime juice, chopped onion, pepper, garlic, and cilantro) to the food processor or blender*. Blend or food process in spurts to break up the large pieces. Then run until the salsa is smooth or reaches your desired consistency.
Tomatillo salsa: In place of canned tomatoes use fresh or canned tomatillos. If using fresh you will need 20 to 24 medium-sized tomatillos. Then follow the rest of the instructions outlined in the Recipe Card below.
Cilantro salsa verde: To make a green salsa you want to replace canned tomatoes with canned diced tomatillos. Also, use a white onion instead of a red onion. Then follow the instructions in the Recipe Card below.
What to serve cilantro salsa with
Cilantro salsa is a versatile recipe that can be enjoyed as an appetizer or part of a larger meal. Here are some ideas for you:
Eat it as an appetizing dip: Scoop up the salsa with your favorite gluten-free tortilla chips or crackers.
Add it to your crudité: Serve the salsa as a dip with a platter of fresh raw vegetables like carrots, celery cucumbers, bell peppers, or radishes.
Add it to breakfast eggs: Top your scrambled eggs with a spoonful of salsa to add some flavor and flair.
Top a main dish: This is the best salsa for tacos, burritos, enchiladas, and quesadillas. It also works as a great as topping on proteins turning your plain meats into a delicious steak, fish, or chicken cilantro.
Make your soup, salad, or stew shine: A spoonful of salsa can be added on top of a soup, stew, or salad for a flavorful and refreshing flavor and spice.
Use it as a marinade before cooking: Marinade your chicken, fish, or shrimp in cilantro salsa overnight to tenderize and add flavor before cooking.
How to store cilantro salsa
Here are the details on how to store this salsa recipe:
Take any leftover salsa and place it in an airtight resealable container. Place the container in the refrigerator for 3 to 5 days.
And if you’re wondering, “Can you freeze homemade salsa?” The answer is yes! You can freeze a fresh salsa recipe, but, remember, that the texture may change slightly upon thawing. However, the flavor should remain the same.
Here’s how to freeze salsa:
Put the salsa leftovers in a freezer-safe resealable container* or heavy-duty reusable freezer bag*. Allow room at the top for expansion. Cover with a lid or press closed.
Place the salsa in the freezer for up to 3 to 4 months.
When you are ready to use the frozen salsa place it in the refrigerator overnight to thaw.
Before eating no matter if it was in the fridge or freezer give the salsa a quick stir to redistribute the flavors and mix the ingredients back together.
Common and FAQs
Yes, you can make the cilantro salsa ahead of time. Making the salsa a day or two ahead can enhance the flavors. Once prepared store it in an airtight resealable container in the fridge for 3 to 5 days. Before eating stir the salsa to reblend the ingredients and then enjoy!
Cilantro salsa consists of tomatoes, red onion, garlic, fresh cilantro, lime juice, and jalapeno peppers. It creates a vibrant and zesty salsa great tasting salsa that goes well with gluten-free tortilla chips, veggies, and grilled chicken.
Dried cilantro* is a great substitute for fresh. It can be added to salsa, bean dips, soups, or added to non-dairy Greek yogurt for a great topping on dishes. Be sure to use less than what the recipe calls for since it’s more concentrated. In place of 2 tablespoons of fresh cilantro, you want to use 2 teaspoons of dried cilantro.
Canned tomatoes make a great choice for salsa because you don’t have to prep them. Simply open them, place them in a dish, and add the other ingredients. If you want to use fresh tomatoes in this recipe you can use 3 or 4 large Roma tomatoes or 1 to 3/4 pounds cherry or grape tomatoes as well. Chop the tomatoes and follow the recipe as directed in the Recipe card below.
Equipment Used to Make this Recipe*
Here is a list of equipment or similar items used to make this Cilantro Salsa with Lime recipe:
- Mixing bowls
- Spatula
- Measuring cups
- Chef’s knife
- Paring knife
- Garlic peeler
- Juicer
- Cutting board
- Garlic press
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Other dip recipes you will love
Here are some other dip recipes you will love:
Get recipes delivered to your email
Want to be the first to get our new recipes?
Subscribe to our email newsletter for exclusive access to the recipes days BEFORE they are posted on our social pages!
PLUS when you Subscribe you will get our Meal Planning Cheat Sheet FREE! Click the button below to sign up!
Cilantro Salsa (recipe card)
Equipment
Ingredients
- 26 oz plain diced tomatoes
- 2 tbsp chopped cilantro
- 1 lime juiced
- 1 medium red onion diced
- 4 garlic cloves peeled and pressed
- 1 small fresh jalapeño pepper de-stemmed, de-seeded and diced into small pieces
Instructions
- Prep the garlic: Peel the skin off the garlic cloves with a garlic peeler. Take one clove and slice off the tough top and bottom of the garlic clove. Place the clove in a garlic press. Press into a small dish. Repeat until all the garlic is pressed. Set it aside.
- Prepare the jalapeño pepper: Wash and dry the pepper. Slice off the top and bottom of the pepper. Cut lengthwise so you have two halves. Carefully cut out the white membrane and seeds. Then scoop them out with a spoon. Place one of the pepper halves face down on a cutting board and slice it into strips lengthwise. Then chop it into strips crosswise so you get small diced pieces. Repeat on the other pepper half until all the pepper is chopped. Place the diced pepper aside.
- Prepare the onion: Slice off the bottom of the onion and peel off the skin. Halve the onion lengthwise keeping the root intact. Lay one half flat side down on a cutting board. Then make horizontal cuts parallel to the cutting board about 1/4 to 1/2 inch apart stopping before the root. Next, make stacked vertical cuts perpendicular to the cutting board into the flat part of the onion that is facing out. Cut through the onion stopping before the root. This will create small cubes. Finally, make a series of cuts down through the onion that are lengthwise and opposite the original lengthwise cuts you made. This will create diced onion pieces. Remove and discard the root. Repeat on the other half of the onion until all the onion is diced into small pieces. Set the onion aside.
- Juice the lime: Roll the lime on a hard surface to help release the juice. Cut the lime in half and place one half flat side-down into the hand juicer. Turn and squeeze to remove the juice. Repeat on the other half. Set the juice aside.
- Prepare the cilantro: Wash the cilantro under cool running water and pat dry. Remove the leaves from the stems. Place the cilantro leaves on a cutting board and make horizontal and vertical cuts until finely chopped into about 1/16 to 1/8 inch pieces. Measure out 2 tablespoons of cilantro and set aside.
- Make the salsa: Add the diced tomatoes, red onion, cilantro, jalapeño pepper, garlic, and lime juice to a medium mixing bowl.
- Mix the ingredients until well blended (about 30 to 60 seconds).
- Once mixed, cover and refrigerate for at least 30 minutes to let the flavors marinate (leave in the fridge overnight for the best flavor).
- Before eating, quickly stir the salsa to redistribute the ingredients and flavors. Then enjoy with raw veggies or your favorite gluten-free chips!
Video
Notes
Recipe tips for great salsa
Keep it fresh: Using fresh, ripe ingredients will give the most vibrant flavor. Use sharp knives: A sharp paring* and Chef’s* knife make dicing easy and give you uniform cuts. Wear gloves when cutting the jalapeno: Wear gloves to protect your hands and eyes when cutting the spicy jalapeno pepper. Remove pepper seeds for a milder salsa: If you want to avoid too much spice remove the seeds and white membrane from the jalapeno pepper for a milder salsa. Be gentle with the cilantro: Cilantro bruises easily so be careful when preparing it. Chop cilantro just before using: Preserve the flavor of cilantro by waiting to prepare it right before marinating. Adjust the taste before refrigerating: Taste your salsa before marinating and adjust the amount of seasonings to your liking. Marination is a must: Marinate the salsa in the fridge for at least 30 minutes to meld the flavors. For the best taste marinate overnight if possible. Store any leftover cilantro: If you have extra cilantro wrap it in a damp paper towel and store it in an airtight container. Place the leftovers in the fridge for up to 2 weeks.Additions/substitutions/variations
If you want to customize or substitute an ingredient read below for recipe additions, substitutions, and variations.Additions
Add some of these ingredients for an additional level of texture and flavor: Creaminess: Incorporate diced or mashed avocado for a rich, creamy texture. Sweet and juicy: Add diced mango, chopped pineapple, diced peaches, or fresh/grilled corn. Fiber and protein: Boost satiety with fiber and protein from black or red kidney beans. Crunch: Introduce more crunch with diced bell peppers, cucumber, or jicama. Freshness and flavor: Enhance freshness with an extra tablespoon of chopped cilantro, sliced scallions, or lemon/orange zest. Tart and citrusy flavors: Add diced tomatillos for a tart citrusy kick. Heat: Increase spiciness with another jalapeño pepper or a few drops of hot sauce. Additional flavors: Incorporate am 1/8 to 1/4 teaspoon of ground cumin, chili powder, or smoked paprika for depth of flavor. Adjust to taste preference.Substitutions
Don’t have an ingredient or can’t find it? Check out these substitutions: Tomato substitute: Use canned crushed tomatoes*. Or substitute with fresh tomatoes: 3 to 4 large diced fresh Roma or beefsteak or 1 to 3/4 pounds of halved or quartered cherry or grape tomatoes. Cilantro substitute: 2 teaspoons of dried cilantro*. Alternatively, use 2 tablespoons of fresh chopped parsley or basil, or 2 to 4 chopped scallions as a substitute for cilantro. Lime juice substitute: Instead of lime juice, use lemon juice or 1 to 2 tablespoons of white vinegar. Adjust the amount of vinegar based on taste preference. Red onion substitute: Use diced medium white or yellow onion, or finely chopped shallots as a substitute for red onion. Garlic clove substitute: 1/2 to 1 teaspoon of garlic powder or 1 teaspoon garlic paste. Jalapeño pepper substitute: 1/2 of small Anaheim, Fresno, Serrano, or Poblano pepper. Or use 1/4 teaspoon of cayenne* or crushed red pepper*. Alter the amount of substitute for jalapeño to meet your spice preference.Variations
For salsa recipe variations, try these ideas: Simplify the prep: Save time by using a food processor*, Nutrabullet*, or small chopper* to prep the jalapeno pepper, onion, and cilantro. Fresh tomatoes salsa recipe: Substitute 3 to 4 large diced Roma or beefsteak tomatoes or 1 3/4 pounds of cherry or grape tomatoes (halved or quartered) for canned tomatoes. Follow the recipe instructions above as provided. Smooth salsa option: For a smooth texture, combine all ingredients (lime juice, chopped onion, pepper, garlic, and cilantro) in a food processor or blender*. Pulse to break up large pieces, then blend until smooth or to your desired consistency. Tomatillo salsa variation: Use fresh or canned tomatillos instead of tomatoes. If using fresh, you’ll need about 20 to 24 medium-sized tomatillos. Follow the remaining recipe instructions above as directed. Salsa verde: Replace canned tomatoes with canned diced tomatillos and use white onion instead of red. Follow the recipe instructions above provided in the recipe card. Please note: any ingredient changes could change the recipe’s flavor, taste, texture, and nutritional content. Adjust accordingly to suit your preferences.How to store salsa leftovers
Here are the details on how to store salsa leftovers: In the fridge: Place the leftover salsa in a sealable airtight container and refrigerate for 3 to 5 days. In the freezer: Place the salsa leftovers in a freezer-safe container* or heavy-duty freezer bag*. Freeze for up to 3 to 4 months. When ready to eat thaw the frozen salsa in the refrigerator overnight. Before eating refrigerated or thawed salsa leftovers give them a quick stir to redistribute the ingredients and flavor. Then enjoy!Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
Have you tried this Cilantro Salsa with Lime recipe? We love hearing from you and want to see your creation! Please post a comment below or share a picture of your recipe and tag us on Facebook, Instagram, or Pinterest.
This recipe was originally published on July 6, 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.
The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. All website services, content, and products are shared for informational purposes only. The Radiant Root and Jnettk LLC cannot provide medical advice, diagnosis, or treatment. Consult your doctor or healthcare provider before making changes to your, diet, supplement regimen or lifestyle. Learn more in our disclaimer.
