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Lima and
Coriander Salsa
But this salsa has more charms because it is a bit spicy and more ingredients are used that help to elaborate the flavor of the whole preparation. Although the best part of the salsa is that it is creamy. With a salsa of this characteristics the fishes and the shellfish are the perfect foods in which it can be used.
About the Recipe
- This preparation has few steps and it is very easy to make.
- The lima cannot be substituted for any other citrus because the salsa will ruin.
- In less than the salsa will be ready.
- The recipe is for 1½ cups.
Ingredients
Cookware
Directions
- Remove the veins and the seeds of 1 jalapeno pepper, upon completion put it in a blender.
| If you want a spicier salsa don’t remove the veins nor the seeds of the chili. |
- Also add in the blender:
- The juice of 1 Lima.
- 5 Coriander sprigs.
- 1/4 of an Onion.
- 1 Garlic clove.
- 1 cup of Mexican Cream.
- Pepper to taste.
- 1/4 tablespoon of Salt.
- Blend very well the ingredients.
- Transfer from the blender to a bowl the mixture that was blended.
- Add in the bowl 2 tablespoons of mayonnaise.
| The mayonnaise is not blended with the other ingredients so its consistency doesn’t ruin. |
- Mix very well the lima salsa with a mixing spatula.
A Citrus Salsa
✔ Crab Tostada
✔ Ceviche
✔ Shellfish Soup
✔ Veracruz Style Fish
