Salsa

I have been making this salsa recipe for years and it seems to be ever-evolving, as I like to experiment with different peppers, roasting, and variations, but this is my favorite salsa. It is inspired by my friend Silvia's salsa (which is a secret recipe) but I have tweaked it enough that I feel comfortable sharing this recipe with you all. I like to roast all my veggies so it adds a bit of smoky flavor to the dish, and what I've been doing recently is using more peppers, but removing all the seeds and ribs so it's not too spicy. I hope you enjoy this as much as my friends and I do!

Salsa

1/2 Sweet Onion, skin removed and cut into two thick slices
2 Roma Tomatoes, cut in half and seeded
2 Jalapeno Peppers, stemmed seeded and ribs removed
1 Serrano Pepper, stemmed seeded and ribs removed
1 Poblano Pepper, stemmed seeded and ribs removed
1 Large Clove Garlic
1/2 Bunch Cilantro
28 Ounce Can Tomato Sauce
1 Teaspoon Salt
1 Teaspoon Chili Powder
1/2 Teaspoon Cumin

Turn broiler on high to pre-heat. Cover a large baking sheet with foil and place onion, tomaotes and all peppers skin side up on tray. Broil until peppers are blackened and onion and tomato are slightly charred. Place roasted veggies into the bowl of a food processor (or blender) and pulse until just chopped up. Add remaining ingredients and pulse until well chopped. Add more salt if necessary, enjoy!

Avocado and Tomatillo Salsa

I saw this recipe online and had to make it, as I am such a huge salsa fan. The flavor is bright, tangy, and almost refreshing. I don’t use tomatillos very often, but when I do I always enjoy them. This recipe went perfectly with my pork tacos that I made this week, don’t worry that recipe will be up very soon! I think next time I make it I might add a bit of sour cream to make the texture a little more creamy. Also, this recipe makes a pretty large batch, so you may want to cut it in half.

Avocado and Tomatillo Salsa

3 Avocados, peeled and chopped
8 Ounces Fresh Tomatillos, husked, rinsed and chopped
2 Serrano Pepper, seeded and chopped
2 Tablespoons Onion, minced
2 Tablespoons Cilantro, chopped

Place the tomatillos, Serrano peppers, onion, and cilantro in the bowl of a food processor and process until finely minced. Add the avocados and pulse until the texture is to your liking, I left mine a little bit chunky.

Pico de Gallo

This is the good old basic salsa recipe. I love the fresh flavor and the ease of this recipe. If you are not a huge cilantro fan you can use flat leaf parsley instead. You can also add many other ingredients to mix this recipe up a bit, such as roasted corn, black beans, cucumber, jicima, or any fresh hers you like. I made two bowls of this salsa this week and had it with chips for lunch, it’s just so good.

Pico de Gallo

4 Tomatoes, diced
½ Yellow Onion, finely minced
1 Serrano Pepper , seeds removed and finely minced(or jalapeno if you don’t like your salsa hot)
Handful Cilantro, chopped
½ Teaspoon Salt

Mix all ingredients well and let sit for a few minutes for all the flavors to mingle.

Tomato & Cucumber Salsa

I just harvested about a million tomatoes from my garden the other day, and thought I could use some of them in a salsa. I should have a better game plan for my tomatoes, because every fall they all ripen at the same time and I am scrambling to use them all! One of my favorite things is a fresh salsa, and you can’t beat the flavor a fresh garden tomato. I also have several cucumbers and decided to throw that into the salsa for a bit of texture and flavor, it was really good.

Tomato & Cucumber Salsa

6 Tomatoes, Diced small
1 Cucumber, peeled and seeded, chopped small
½ Sweet Onion, diced
½ Bunch Cilantro, chopped
2 Jalapeno Peppers, seeds removed and diced
½ Teaspoon Salt
½ Teaspoon Ground Cumin

Mix all ingredients in a bowl, add more salt if necessary. Let sit for a few minutes for the flavors to mingle together. If you like a spicier salsa, don’t remove the seeds from the peppers. Serve with corn chips! I also add a lot of fresh herbs to my salsa to add more flavor, like oregano, thyme, or parsley. Enjoy!

Cucumber Citrus Salsa

I was in the mood for salsa the other day, but didn't want to go to the store so I decided to create a salsa with the ingredients on hand, it turned out pretty darn good too. I just kept adding ingredients until it tasted right. I ended up making fish tacos and used this as a marinade and also as a salsa, and then I used it on grilled chicken as well, so it’s pretty versatile.

Cucumber Citrus Salsa

1 Small Onion
1 Large Handful Cilantro
4 Limes, Juiced
1 Cucumber, peeled and chopped
1 Bunch Spinach
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Cumin
1 Tablespoon Sugar
1 Tablespoon Dried Chili Flakes (or one jalapeno chili)

In a food processor or blender add the onion, cilantro, and lime juice and process until finely minced. Add all remaining ingredients and process until smooth, adjust seasonings with sugar, salt & pepper to taste.

Fresh Veggie Salsa

It makes me sad that my vegetable garden is finally done producing and I have just a few tomatoes and zucchini left to eat. This is a really yummy veggie salsa my friend Greg made and I think I might have to make another batch today.

Fresh Veggie Salsa

2 Red Heirloom Tomatoes, diced
1 Yellow Tomato, diced
2 Shallots, chopped
1 Medium Cucumber, peeled, seeded and diced
Handful Fresh Herbs-Greg used Flat Leaf Parsley, Basil, and Tarragon.
Coarse Salt and Black Pepper

Mix all ingredients and adjust seasoning with salt and pepper. This is good served with chips, on toasted baguette, or even as a side salad.

Mango Salsa

This dish was inspired by my friend Francisca. She made a mango salsa to go with her husband's pork carnita’s and I loved it so much I had to make my own version. Thanks Francisca for the inspiration!

Mango Salsa

2 Mangos, finely diced
½ Red Onion, finely diced
1 Jalapeno Pepper, seeded and finely diced
1 Handful Cilantro, chopped
1 Lime, juiced
½ Teaspoon Salt

Mix all ingredients in small bowl, let sit for an hour or so for flavors to mingle.