Classic red table salsa from The Best Recipe by Cook's Illustrated Magazine

  • cilantro
  • limes
  • red onions
  • tomatoes
  • tomato juice
  • jalapeño chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • blisstone on December 19, 2011

    I love this one. It makes a quart, looks great in my classico spaghetti jars. I have made this so many times that I just can't imagine buying salsa ever again. It's really easy to adapt as well, depending on how much lime or salt you like. But the freshness of the cilantro is key (oh and the tomatoes too I guess). I use it with eggs, chicken, you name it. And unless you rarely eat salsa it won't last long enough to go bad. Makes weeknight cooking easy to "zing" up.

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