Recipes for Salsa
Photo by 3liz4
Salsamole
Yield: 1 cup.
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1 garlic clove, minced
1 serrano chile, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 ripe peeled avocado, seeded and coarsley mashed
1 tomato chopped
Combine first 6 ingredients in a medium sized bowl. Add cilantro, avocado, and tomato, and gentle toss. Serve immediately.
Tomato Salsa is made with garden fresh tomatoes and a few other ingredients you can find at your local grocery store or even at your local farmer’s market. I like to serve this dish with poached eggs for breakfast.
Tomato Salsa
Yield: approximately 3 cups
4 medium tomatoes, peeled and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup vegetable oil
2 to 3 tablespoons chopped canned green chili peppers
2 tablespoons red wine vinegar
1 teaspoon mustard seed
1 teaspoon coriander seed
1 teaspoon ground cumin
Combine tomatoes, onion, celery, green pepper, vegetable oil, green chili peppers, vinegar, mustard seed, coriander seed, cumin, and 1 teaspoon salt and a dash of black pepper. Cover refrigerate several hours or overnight stirring occasionally. Garnish with green pepper strips, if desired.
During the summer, fresh ingredients are abound, what is better than some fresh tasting garden fresh salsa? You may have your own garden, or you may even have a nice farmers market around, so why not make some garden fresh salsa today?
Garden Fresh Salsa
Yield: approximately 5 cups.
3 cups tomatoes finely chopped (about 6 tomatoes)
2/3 cup finely chopped green bell pepper
1/2 cup onion, finely chopped
1/2 cup thinly sliced green onions
6 garlic cloves, mined fine
1 tablespoon lime juice
2 teaspoons vegetable oil
1 to 2 teaspoons mined jalapeno pepper
1 to 2 teaspoons cumin
1 teaspoon chipotle pepper
1/2 teaspoon salt
Combine all ingredients together, refrigerate covered. Salsa stays fresh for 1 week.
