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Recipe

Jalapeño-Lime Salsa

By Tony Rosenfeld Fine Cooking Issue 94

Yield: Yields 1-3/4 cup.

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.

Ingredients

  • 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

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 15
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 50
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • 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.
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Reviews (3 reviews)

  • King Bob | 05/24/2017

    This is what I'm trying to for my Genius Hour

  • Cocodrie | 07/06/2012

    Try this salsa. It's really terrific!

  • tamalemolly | 10/05/2008

    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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