As a young cherub of 15 years old, I had just started expanding my food horizons and started trying new things. In the year 2010, my family and I went on a cruise where one of the stops was Key West, Florida. We did a tour of the city and visited this cute little pie shop called Kermit’s Key Lime Shop. They had key lime flavored everything, and my eyes were drawn to the Key Lime Cilantro Salsa.
Every Christmas and birthday since 2010, my family has bought me a case of about 12 jars of salsa and it’s all gone within 2-3 months (that’s 4-6 jars a month, guys). This past summer I started trying to make my own copycat recipes and decided to make a copycat Kermit’s Key Lime Cilantro Salsa. It may taste different than the one from the actual shop, but family and friends have begged me to share the recipe, so here it is.
Key Lime Salsa
- Prep Time:1 hour
- Cook Time:0 minutes
- Total Time:1 hour
- Servings:32 servings
- 8 Roma tomatoes
- 1 large red onion
- 1 habanero pepper (seedless)
- 1/2 red bell pepper (seedless)
- 2 jalapeno peppers (seedless)
- 1 teaspoon black pepper
- 1 1/2 teaspoon salt
- 1 tablespoon minced garlic (1 clove garlic)
- 1 bunch of cilantro, stemless
- 2-3 tablespoon Nellie and Joe's Key Lime Juice
- 2 teaspoon cider vinegar
Dice those tomatoes and add to a bowl.
Chop onion (try not to cry).
#SpoonTip: Light a candle while chopping the onion to reduce tears.
Spoon and chop the red bell pepper.
#SpoonTip: Wear gloves when cutting peppers so your hands don’t burn.
Spoon and chop them spicy jalapeno peppers.
Spoon and chop that hot hot habanero pepper.
Rinse and chop the bunch of cilantro finely.
Add the key lime juice.
Add cider vinegar.
Process it all in a food processor.
Pour into bowl and enjoy.