Cilantro-Lime Salsa.

You can cook Cilantro-Lime Salsa using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cilantro-Lime Salsa

1. Prepare 1/2 of yellow onion.
2. Prepare 2 of green onions.
3. It's 3 clove of of garlic.
4. Prepare 2 of jalapeno.
5. Prepare 3 tbsp of fresh cilantro.
6. Prepare 1 of ripe tomato.
7. It's 1 can of diced tomato.
8. You need 1 can of tomato sauce.
9. You need 3 of limes.
10. Prepare 3 dash of EVOO.

Cilantro-Lime Salsa step by step

1. cut onion (both yellow and green), jalapeno and garlic to desired size and sautee in EVOO and 1 1/2 limes - I use lime juice from the fresh vegetable section of the grocery store because its less time consuming with all of the preparation already involved- if you use the lime juice, use about 1 1/2 or 2Tbs instead. sautee ingredients until soft or golden brown. set aside..
2. in a separate mixing bowl, dice fresh tomato and place in bowl. drain can of tomato well and place in bowl. smash tomatoes until it looks similar in size (may look "mushy", but this is good). some tomatoes will still be "chunky", but this will give a good texture for a "chunky salsa". (you can sub can of tomato with 2-3 fresh tomatoes, as long as the consistency still gets to described "mush")..
3. remove cilantro leaves from sprigs and chop well. place in mixing bowl with tomatoes. (using fresh cilantro really enhances the flavor so I suggest using fresh rather than freeze dried. it will also give the ending salsa a great color!).
4. mix ingredients in bowl with sauteed ingredients. stir well. mixture will be very chunky at this point. turn stove on medium-low and allow to start to simmer shortly. I like to add approximately 1/8C sugar (usually just a bit less) to enhance the tomato flavor. Stir well if adding sugar!.
5. add can of tomato sauce to salsa mixture. stir well. allow salsa to cook on medium-low for about 10-15mins and then turn stove down to low. taste test salsa and add 1 1/2 - 2Tbs of lime juice depending on desired taste..
6. allow salsa to cook on low (lightly bubbling) for approximately 30-45 mins, stirring frequently so that mixture won't stick to sides of the pot too much..
7. turn stove onto simmer and let salsa sit for another 15 mins or so. cooking the salsa for such a long time as described enhances the mixture of ingredients, as well as thickening the consistency of the salsa. during the cooking time, taste test ocassionally and add lime juice as desired. (I've found that too much lime can take away from the jalapeno and cilantro's flavor though). more cilantro can be added to taste as well..
8. salsa can be enjoyed with simple tortilla chips or on your favorite dish! salsa is delicious warm off the stove, or cooled in the fridge! I like to use the salsa with a refried bean dip, as I had enjoyed in Nicaragua (also where I was introduced to this recipe). See Also: Gallo Pinto recipe for another DELICIOUS Central American dish :).