5 Fresh Homemade Salsas! - Emmalee Elizabeth Design

5 Fresh Homemade Salsas!

Monday, May 9

I’m trading in the crock-pot, chili and hot-dishes for something fresher. Salsa! It’s spring – it’s a great time for out door picnics, barbeques and parties. What better way to celebrate it than with some chips and homemade salsa. Here are 5 super easy and delicious salsa recipes.

Pico De Gallo

This traditional Mexican relish is super easy to make. It not only is great with chips but it is wonderful on so many other dishes.

5-Roma Tomatoes seeded and diced
1/2 of a green pepper, diced
1/2 of a medium onion, diced
4-5 sprigs of cilantro
seeded and diced jalapeno (to taste)
juice of half a lime
salt to taste

It’s easy, combine all ingredients in a bowl…and poof….you’re done. I like to let mine sit for a few hours to allow the flavors to combine.

 

Chi-Chi’s Style Salsa

This salsa is a cooked salsa and is more like a traditional salsa you would find in the grocery store. It’s just as easy as pico de gallo, it just take a couple extra steps.

I tried it once with stewed tomatoes….it wasn’t so good. The seasoning in the stewed tomatoes wasn’t great for salsa….so make sure you use a can of diced tomatoes. You can also use fresh tomatoes, you will just need to cook it longer to get all the juices out of the tomatoes.

1 14oz can of diced tomatoes
2 Roma tomatoes diced
2 diced green onions
1/2 tsp. salt and pepper
dash of Tabasco sauce

Combine diced tomatoes, juice and all, Roma tomatoes, green onions and salt and pepper in a small saucepan and cook over medium heat. Cook at a boil for 1-2 minutes then remove from heat. Add half of the mixture to a blender and blend until fine. Mix the blended tomatoes with the other half of the tomato mixture. Add desired amount of Tabasco sauce and mix well. Place in the refrigerator until cool.

 

Black Bean and Corn Salsa

1 14oz can of black beans, rinsed
1/2 can Mexican style corn, drained
3 diced Roma tomatoes
2 diced green onions
3 sprigs diced cilantro
1/2 tsp. salt and pepper
chopped Jalapeno pepper

Combine all the ingredients in a large bowl and mix well. You will want to refrigerate it overnight in order to allow the flavors to really come out.

 

Fresh Mango Salsa

Mango salsa is great all by it’s self but also amazing on chicken and fish dishes.

1 large mango, diced
2 Roma tomatoes diced
Juice of one lime
1/2 tsp. cider vinegar
1 tsp. sugar
dash salt and pepper
2 sprigs of cilantro

Again…easy as can be. Mix all the ingredients together and let sit a few hours until the flavors combine.

 

Salsa Verde

Salsa verde is made with Tomatillos, a Mexican relative of the tomato. They are small and green and come covered in a husk. There are two ways to make this salsa, roasting the tomatillos and boiling them. For this recipe we will boil them, it is a bit simpler than roasting them.

1/2 lb fresh tomatillos
1 jalapeno-halved and seeded
Juice of one lime
1/2 medium onion diced
1 cup chicken broth
1 clove garlic, pressed
3 sprigs cilantro chopped
dash salt and pepper
1 Tbs. oil

Start by de-husking and washing the tomatillos. Slice them in half and add them to a pot with the jalapeno and the chicken broth. Boil the tomatillos for 10 minutes. Once cooked, stain them but make sure to keep the liquid for later. Combine the tomatillos with the rest of the ingredients, except for the oil, in a blender and blend till smooth. In a large frying pan, heat the oil. Add the tomatillo mixture and cook  for 10 minutes over medium heat. Once the mixture thickens and darkens add the reserved broth and cook for 10 minutes more, or until think. Remove from heat and cool.

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