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| Cowboy Salsa Via Whole Sisters |
With bumper crops of veggies either from your own garden or your local farmer's market, it's the best time to make some salsa! Nothing beats homemade salsa! Serve it with chips for a casual appetizer or as a topping on tacos, salads or scrambled eggs. The possibilities are endless!
Cowboy Salsa
Ingredients:
5 tomatoes, diced
15 oz can black beans, rinsed and drained
1/3 cup purple onion, diced
15 oz can corn, drained
2 avocados, diced
2 tablespoons jalapeños, diced
2 limes, juiced
1/2 cup cilantro, roughly chopped
1 teaspoon salt
1/2 teaspoon pepper
Instructions:
Combine ingredients.
Notes:
Remember the heat of a jalapeño is in the seeds, so if you like it REALLY spicy just add some, but be careful a little goes a long ways.
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| Roasted Corn Salsa Via Let's Dish Recipes |
Roasted Corn Salsa
Ingredients:
8 ears corn (about 3 cups corn kernels)
1 tablespoon olive oil
5 cups chopped tomatoes (about 3 pounds)
2 large poblano peppers, chopped
1 red jalapeno, seeded and diced
1 cup chopped red onion
1 1/2 cups cider vinegar
1/4 cup lime juice
2/3 cup sugar
1 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh cilantro, chopped
Instructions:
Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
Cool and ladle into airtight jars. Keep refrigerated for up to one week.
Notes:
Makes 4-5 pint jars.
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| Salsa Via Cooking Classy |
Salsa
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 14
Ingredients
1 1/4 lbs ripe Roma tomatoes (about 5 - 6)
1 (14.5 oz) can petite diced tomatoes*
2 green onions, ends trimmed, chopped into thirds
1/3 cup chopped red onion (about 1/4 of a medium)
1 jalapeno pepper, seeded and roughly chopped
1/3 cup fresh cilantro (about a handful)
1 large clove garlic, roughly chopped
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp granulated sugar
Salt and pepper to taste
Instructions:
Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
Serve with tortilla chips. Store in refrigerator up to 1 week.
Recipe Notes:
*Canned diced tomatoes with mild green chilis, or canned fire roasted tomatoes also work great as well.
For a thinner salsa you can add in a bit of tomato juice or tomato sauce if desired.
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