Foodie Friday: Salsa Recipes
Via The Gunny Sack
How are all your gardens coming along? Hope you are having bumper crops this year! Fresh vegetables from the backyard or your local farmers market are the best. We've found some great salsa recipes just in case you were looking for ways to use those veggies before they expire. Give them a try and let us know your favorite!
Pineapple Salsa Recipe
Prep time: 15 mins
Cook time: 0 mins
Total time: 15 mins
Author: The Gunny Sack
Serves: 2 1/2 cups
1 cup diced pineapple
1 cup diced peppers (any combination of red, orange, yellow or green peppers)
1 cup diced Roma tomatoes
1/3 cup chopped cilantro
1/4 cup minced onion
2-4 tbsp lime juice (about 2 limes or use bottled lime juice)
Salt and Pepper
Optional: 1 tbsp diced jalapenos
To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
Transfer the salsa to the pineapple bowl for serving.
Store in the fridge.
You can let the pineapple salsa sit for a few hours, or overnight, in the fridge to let the flavors mingle but remember that the pineapple bowl won't look as fresh the next day.
Via Closet Cooking
Prep Time: 10 minutes
Total Time: 10 minutes
2 large avocados, diced
2 tablespoons lime juice (~1 lime)
1 jalapeno pepper, finely diced
1 romano/plum tomato, seeded and finely diced
1/4 cup red onion, finely diced
2 tablespoons cilantro, chopped
salt to taste
Mix everything, season with salt to taste and enjoy!
|Restaurant Style Salsa|
Via Ciao Florentina
Restaurant Style Salsa
Prep Time: 5 mins
Servings: 6 people
28 oz canned fire roasted or San Marzano tomatoes -whole
1/2 small red onion -sliced or cut into chunks
2 green onions (scallions) -cut into 1 inch pieces
2 cloves garlic -grated
3/4 c fresh cilantro leaves + more to taste
1 lime -juiced
3/4 teaspoon sea salt + more to taste
1/2 tsp ground cumin
1 tbsp smoked paprika + more as desired
Add the red onion, scallions, garlic and jalapeño to the bowl of a food processor. Give it a buzz or two until chopped.
Add the tomatoes without juices, spices and cilantro on top and pour in the lime juice.
Very carefully press the pulse button a few quick times making sure you don’t over chop the salsa.
Transfer to a bowl and taste seasonings. Add more lime and sea salt if desired. At this point you can add the reserved tomatoes juices if you are wanting a thinner consistency.
If you want it even smokier make sure to add a little bit more smoked paprika and mix well.
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