Salsa Recipes

Try one (or perhaps all six) of these salsa recipes this summer!  Many of the ingredients can be found in your garden or at the local farmer’s market and all are easy to throw together.

Corn Salsa

1 cup cooked fresh or frozen corn kernels
2 medium tomatoes, diced
2 green onions, thinly sliced
2 tablespoons fresh lime juice
1-2 tablespoons chopped fresh cilantro
½ teaspoon coarse salt
1 garlic clove, pressed
1 diced avocado (optional)
 
In large mixing bowl, combine corn, tomatoes, onions and avocado (optional).  Stir in lime juice, cilantro, salt and garlic.  Serve cold with tortilla chips.
 
 
Blender Salsa

1 large can dei Fratelli diced seasoned tomatoes
1 can original Rotel
1 jalapeno (or more if you like it hot!)
1 bunch green onions and stems, washed
Cilantro
 
Place all ingredients in a blender and mix.  Serve with tortilla chips.
 
 
Salsa

1 large can crushed tomatoes
1 chopped medium onion
1-2 jalapenos, finely chopped (less hot w/o seeds)
2 tablespoons white vinegar
2 tablespoons chopped fresh cilantro (or more)
Fresh pepper and coarse salt, to taste
 
Combine ingredients in a large bowl.  Mix together.  Serve cold with tortilla chips.
 
 
Cranberry Salsa

1 package fresh cranberries, chopped
1 (8 oz.) can crushed pineapple
2/3 cup sugar
½ cup green pepper, finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons onion, chopped
½ jalapeno pepper, seeded and chopped
¼ teaspoon salt
 
Mix all ingredients. Cover and chill at least 2 hours.  Serve with whole-wheat crackers.
 
 
Watermelon Salsa

3 cups watermelon, chopped and seeded
½ cup green pepper, chopped
2 tablespoons lime juice
1 tablespoon cilantro, chopped
1 tablespoon green onion, chopped
1-2 tablespoons jalapeno pepper, minced
½ teaspoon garlic salt
 
Mix together and place on 1 cup sour cream.  Serve with tortilla chips.
 
 
Mango Avocado Salsa

1 mango, finely diced
1 avocado, pitted and diced
1/2 red onion, finely chopped
1 red chile, seeded and finely chopped
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 tablespoons fresh mint, finely chopped
Salt and Tabasco to taste
 
Combine all and let stand at least 30 minutes at room temperature for flavors to combine. Then serve chilled or at room temp with tortilla chips.

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