The Game Of Salsa

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Salsas are one of my favorite things of all time to make. They take NO time and you can get super creative with them following a basic formula that goes like this…

to make a salsa you need:

a fruit of sorts

try

mango

tomato

tomatillo

pineapple

avocado

strawberries

an herb of sorts

try

cilantro

basil

mint

parsley

chervil

dill

an onion of sorts

try

red onion

shallots

green onions

chives

walla walla onion

garlic scapes

a pepper of sorts a citrus of sorts

try

red pepper

green pepper

yellow or orange pepper

jalepeno

Serrano

Red chili

Habanero

Get creative

Play around with this and serve at your next party and you’ll be the talk of the town.

In the mean time here are some to play around with.

Go frolic amongst the salsas. 

Southwestern Salsa

Ingredients

2-3 Jalapenos

4 young Carrots

1 bunch Spring Onions

4-6 ears of corn (steamed or raw)

1 can black beans, drained

1 juice of a Lime

2 tsp Sea Salt

6-8 very ripe Tomatoes

1 handful chopped Cilantro

In a food processor, fine chop the peppers and then the carrots and put into a mixing bowl.  Coarse chop the onions and put into the bowl.  Stir in the salt and lime juice.

By hand, coarse chop the tomatoes, remove kernels from corn cob and rough chop along with the cilantro and add to the mixture along with the beans.  Stir in and let rest an hour before stirring again and serving.  Store sealed in the fridge for up to two weeks.

Mango Radish Salsa

 
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Ingredients

2 ripe mangos peeled and cut into small chunks

1 red onion finely chopped

6 red radishes chopped

2 scallions chopped

Juice of half a lime

One large handful of fresh chopped cilantro

1 jalapeño pepper chopped (remove seeds if you want less heat)

Sea salt to taste

Put all ingredients in a bowl, toss and serve.

Pineapple Cucumber Salsa

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Ingredients

3 fully ripe Habaneros

1 large red or white onion

2 tsp sea salt

1 juice of a lime

1 pineapple coarsely hand chopped

2 fresh cucumbers chopped

1 handful of chopped fresh cilantro

In a food processor, fine chop the peppers.  Add cut up onions, salt and lime juice and coarse chop together.  Put in a mixing bowl.  Stir in the pineapple and cilantro.  Let rest an hour before stirring again and serving.  Will last up to two weeks sealed in the fridge.

Garden Tomato Salsa

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Ingredients

5 fresh ripe tomatoes

3 garden carrots

1 red onion

1 jalapeño

Juice of 1 lime

1 bunch cilantro chopped

1 TBS sea salt

In a food processor place the carrots, the jalapeno, and the onion, pulse the food processor until they are roughly chopped. Place in a large bowl. Hand chop all the tomatoes and add them to the bowl, squeeze the lime over the top, add the chopped cilantro and the sea salt. Stir and serve with corn chips.

Tanda Cook