Vinegar-Cilantro Salsa

simple but tasty
10 min
2/3 cups
easy

An acidic kick

I’m obsessed with this topping for any protein or taco because of the unexpected kick of vinegar. Acidity is a flavor catalyst in all tacos, but you usually expect lime. In my house, and from my mom, it was vinegar, and this is a great representation of that. It’s become a staple and Philodendron Phil’s new favorite.

The pictures are from my recipe Adobo-Rubbed Spatchcock Chicken. It pairs perfectly with this salsa. You can find it on the mains tab, if you want to recreate this dish.

Preparation

Ingredients

  • 1 bunch cilantro, finely chopped
  • ½ medium white onion, minced (about ½ cup)
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 fresh serrano chile, stemmed, seeded, and minced
  • Juice of ½ lemon
  • 1 garlic clove, pressed
  • Flaky sea salt and freshly ground black pepper

Instructions

  1. Combine the cilantro, onion, olive oil, red wine vinegar, serrano chile, lemon juice, and garlic in a small bowl. Mix until well combined.
  2. Season to taste with flaky sea salt and freshly ground black pepper.

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