Cilantro and Lime Salsa

I'd like to pose a question: can there be too much cilantro in a salsa?

Believing the answer to be "no", I made the following yummy salsa, then ate over pinto beans, rice, and cheese.


  • 1 bunch cilantro
  • 1-2 limes
  • 1-2 jalapeƱo, habanero, or serrano peppers
  • 4-5 fresh, very ripe tomatoes
  • 1 scallion, sliced
  • 1/4 white onion, small diced


  1. In a food processor, pulse cilantro until finely chopped (you may need to do this in 2 batches). Add to the salsa bowl!
  2. Roughly slice the pepper(s). Cut the rind off of the lime with a sharp knife and quarter. Place the peppers and lime in the food processor and pulse until quite fine. Add to the cilantro.
  3. Cut tomatoes into chunks and process until pulpy, with some tomatoey bits still present. Add to the salsa.
  4. Add sliced scallion and diced onion to the salsa. Add salt and more lime juice to taste. Eat!




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