Food, Wine, Rock & Roll

Part food blog, part jam session

I found the recipe for this amazing salsa in the recipe for Cornmeal-Crusted Tilapia (full recipe posted separately) and quickly discovered I had found something really special.  Not only is it terrific with the tilapia, it is equally terrific to have as a snack with tortilla chips or as a side with any Mexican dish.  Even when I make this in order to serve with the tilapia, there is still plenty left over to use at a later time.  It keeps in the refrigerator for up to two weeks and is sure to be an instant favorite.


  • 1/2 cup fresh cilantro leaves
  • 1/2 cup chopped onion
  • 1 Tablespoon fresh lime juice
  • 2 serrano chilies, seeded and coarsely chopped
  • 1 (11 oz.) can tomatillos, drained
  • 1 garlic clove, minced


Combine all ingredients in a blender or food processor. Chop until smooth.

Leave a Reply