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Cilantro Lime Salsa

Cilantro lime salsa is loaded with ripe Roma tomatoes, red onions, garlic, fresh cilantro, lime juice, and a secret ingredient that takes this salsa to the next level! Enjoy this vibrant and zesty salsa with tortilla chips, in burritos, or on top of enchiladas!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 31kcal


  • Food Processor


  • 8 Roma tomatoes stems removed
  • 1 small orange bell pepper seeds, membranes, and stem removed
  • 1 small yellow bell pepper seeds, membranes, and stem removed
  • ½ medium red onion
  • 2 medium garlic cloves minced
  • 1 cup fresh cilantro
  • 2 tbsp lime juice (add more to taste)
  • 1 tsp cumin
  • ¼ tsp smoked paprika
  • ¼ tsp himalayan pink sea salt (add more to taste)


  • Roughly chop the tomatoes, bell peppers, red onion, and fresh cilantro. Mince the garlic cloves. Make sure to remove the seeds, membranes, and stem from the bell peppers and cut off the tomato stems. Add it all to a large food processor cup.
  • Add 2 tbsp of fresh lime juice, 1 tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp sea salt to the food processor. Put the lid on and pulse it a few times or until you are happy with the consistency of the salsa. 
  • Taste the salsa and add more lime juice and salt if it's needed. Put the salsa in an airtight container and store in the fridge for 30 minutes to chill prior to serving.


  • Roma tomatoes are the best tomatoes to use to make salsa because they don't contain a lot of juice or seeds, so they don't water down the salsa. Avoid using heirloom tomatoes because they contain a lot of moisture and seeds. 
  • Red onions are the best to use for salsa because of their mild flavor, vibrant color, and crunchy texture.
  • Use red, orange, or yellow bell peppers because they taste the sweetest and the bright colors are really pretty in the salsa. Avoid the green bell peppers if possible. 
  • If the salsa tastes acidic to you, you can add ½ tbsp of maple syrup or date syrup to balance the acidity. 
  • Store the salsa in an airtight container in the fridge for 5-7 days or you can freeze it for a future snack. 


Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1320IU | Vitamin C: 53mg | Calcium: 17mg | Iron: 1mg