Thursday, July 8, 2010

Summer Time Salsa

Oh, isn't it the best! Here are some of my favorite recipes. I've tried a combination of all of them, and I've used fresh and jar ingredients before - whatever is in your kitchen - anything goes!

Having fun and enjoying is the main ingredient.....
3 fresh tomatoes or 1 can chopped - diced or blended in blender
1 can of rotel (optional)
1 small red onion
half a bunch fresh chopped cilantro or 1 tbs. (or to taste) in the jar
1/2 tbs. cumin
3 green onions or substitute with a small can of green chilies
1 tsp. of olive oil
1 tbs. lime juice or lemon juice
1 garlic clove chopped
salt to taste
pepper to taste
1 tsp. red cayenne pepper or to taste (optional)

Blend or stir together and enjoy!  This was inspired by one of my friends yummy ones.

Another recipe my sisters and I would enjoy every summer........
5 Garden Tomatoes Chopped
2 small cans chopped black olives
2 small cans minced green chilies
7 oz. jar of salsa - medium
1 bunch of green onions chopped
1 tbs. oil
1 tbs. vinegar
1 tbs. chopped parsley (i use more)
jalapeƱos chopped (optional)
salt and pepper to taste

Mix altogether - best if let sit in the fridge for 12 hours

One we enjoy making more in the winter though is one of Chef Rick's. We buy his frontera salsa when we aren't making our own. Rick Bayless also has a late summertime salsa similar to the first one listed. He has so many great salsa recipes.

Fire-Roasted Tomato Salsa.....
1 to 2 fresh jalapeƱo chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice

Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.

Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve.

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