Tag: salsa
Super Easy Tomato Salsa
This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!
- 1 cup cherry tomatoes, chopped
- 1 medium shallot, chopped
- 2 serrano chilies, chopped
- ½ cup cilantro, chopped
- 2 garlic cloves, grated
- Juice of one lime
- 2 teaspoons salt
- 1 tablespoons extra virgin olive oil
Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.
Watermelon Tomato Salsa
How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!
- 2 cups watermelon, chopped
- 2 yellow plum tomatoes, seeds taken out and chopped
- 4 green onions, chopped
- ½ cup cilantro, chopped
- Juice of one lime
- 1 teaspoon ancho chili powder
- 2 teaspoons salt
- 1 teaspoon honey
Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.
Mango Nectarine and Avocado Salsa
- 1 medium mango, cut into ½ inch dice
- 1 large nectarine, cut into ½ inch dice
- 1 ripe avocado, mashed
- 3 green onions, chopped
- 1 jalapeno, seeded and chopped
- ½ cup cilantro, chopped
- Juice of 2 limes
- Salt
Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.
Mango Tomato Salsa
I made this with yesterdays fajitas and since it was made in the summer- I used mangos and nectarines. Mangos are still available although they are not as yummy as they are in the summer. You can substitute pineapple for mango and apple for the nectarine… so good!
- 1 large mango, chopped
- 1 large nectarine, chopped
- 1 large tomato, chopped or 1 cup cherry tomatoes, chopped
- 3 scallions, chopped
- 1 jalapeno, deseeded and chopped
- ½ cup cilantro, chopped
- Juice of one lime
- 1 to 2 teaspoons salt
Mix all the ingredients and let the salsa sit for an hour before serving.
Quick Pork Tacos with Poblano and Pineapple Salsa and Avocado Crema
OMG, I am so excited about this recipe- this screams summer to me!! I love using Latin/Mexican ingredients in the summer… so good and delicious… this is perfect for through the week or to entertain with…
- 1 to 2 pounds pork tenderloin, cleaned and excess fat cut off and cut into 1 inch squares
- 2 chipotle peppers in adobo and some sauce
- 1 teaspoon honey
- Juice of one lemon
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
Blend the peppers, honey, lemon juice, oil and salt together and marinate the pork pieces in the mixture for at least 2 to 3 hours.
- 2 tablespoons olive oil
Heat a grill pan with the oil and cook the pork pieces on a high heat till they are golden brown and just cooked through- about 3 to 4 minutes. Keep warm.
Salsa
- 1 cup pineapple, sliced
- 1 poblano pepper, cut in half
- 1 onion, cut in half with skin on
- Drizzle of olive oil
- Salt
- Juice of a lime
Preheat oven to 350 degrees F.
Transfer the vegetables to a lined cookie sheet and drizzle with oil and sprinkle with salt. Mix well and roast in oven for about 20 minutes till the vegetables are soft. Take out and let cool. Take the skin off the poblano pepper and chop all the vegetables. Place in a bowl and add lime juice and more salt if needed. Set aside.
Avocado Crema
- 1 avocado, cut in half
- ½ cup cilantro, chopped
- 1 jalapeno, deseeded, chopped
- ½ cup chicken or vegetable broth
- Juice on one lime
- Salt
Transfer all the ingredients to a blender. Blend till a smooth consistency is achieved.
Serve the pork on warmed corn tortillas topped with the salsa and the crema!
Bean and Corn Salad with Chipotle Dressing
It’s Cinco de Mayo week and here is a delicious salad that fulfills the Meatfree Mondays category as well!
- 1 can cannellini beans, rinsed
- 1 can black beans, rinsed
- 2 cups roasted corn
- 4 green onion, chopped
- 1 large red pepper, chopped
- 1 cup cilantro, chopped
Add all the ingredients to a large serving bowl and keep aside.
Dressing
- 1 chipotle pepper, chopped
- Juice of 2 lemons
- 1 tablespoon agave
- 2 teaspoons salt
- 1/3 cup extra virgin olive oil
Mix all the ingredients really well in an airtight container. Pour the dressing over the salad ingredients and mix well. Serve at room temperature.
Taco Night- Roasted Salsa
You got to have excellent salsa if you are going to have an amazing taco night.. this is a yummy roasted salsa to enjoy either with tortilla chips or over your delicious tacos.. I have used similar spices in this sauce as the meat- ground coriander and ancho chili powder…
- 2 cups cherry tomatoes
- Drizzle of olive oil
- Salt
Preheat oven to 400 degrees F.
Transfer the tomatoes to a lined cookie sheet. Add the olive oil and salt, mix well and roast for 30 minutes. Take out and put through a food mill. Keep aside. If you don’t have a food mill, process the tomatoes in a food processor.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 2 teaspoons ancho chili powder
- 1 to 2 teaspoons salt
- ½ cup cilantro, chopped
- Juice of half a lemon
Heat a frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the coriander, ancho chili powder and salt. Saute for another 2 to 3 minutes and add to the tomato sauce. Add lemon juice and cilantro. Check for seasonings and let cool. Serve with tacos.