My Recipe Box

Jalapeño-Lime Salsa

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Yields 1-3/4 cup.

  • To learn more, read:
    Grilling Big
  • by Tony Rosenfeld from Fine Cooking
    Issue 94

Because the piquancy of fresh jalapeños can vary, I like to add some jarred pickled jalapeños for a little more oomph and a tanginess that goes well with the pork.

  • 1-1/2 cups seeded and finely diced ripe tomato (about 2 medium)
  • 1/3 cup chopped fresh cilantro
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. finely diced red onion
  • 1 fresh jalapeno, cored, seeded, and minced
  • 1 Tbs. finely chopped pickled jalapeno slices; more to taste
  • 1-1/2 Tbs. freshly squeezed lime juice; more to taste
  • 1 tsp. finely grated lightly packed lime zest
  • Kosher salt

In a large bowl, mix the tomato, cilantro, oil, onion, fresh and pickled jalapeños, lime juice, lime zest, and 1 tsp. salt. Season to taste with more pickled jalapeño, lime juice, and salt. Let sit at room temperature while you grill-roast the pork.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 15; Fat (g): 1.5; Fat Calories (kcal): 15; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 1; Carbohydrates (g): 1; Polyunsaturated Fat (g): 0; Sodium (mg): 50; Cholesterol (mg): 0; Fiber (g): 0;

Try this salsa. It's really terrific!

Almost like pico de gallo but the lime and lime zest are great additions. My local Hispanic friends are crazy for it.

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