SALSA RECIPES

Orange-Kissed Tomato Salsa

Orange-Kissed Tomato Salsa

  • 3 medium-size Roma tomatoes
  • 1/2 medium-size red onion
  • 1/4 cup cilantro or parsley leaves
  • 1 tablespoon orange juice
  • 1 teaspoon sugar
  • 1 teaspoon salt

1.  Using a small knife, cut each tomato in half, cut away the stem area, and then cut the two halves in half.  Over the sink or a small bowl, squeeze the tomato pieces as you would a sponge, to force out the seeds and water.  Use a knife of hand-powered food chopper to dice the tomatoes.  Transfer the fruit to a medium-size bowl.

2.  Dice the red onion and add it to the bowl.  Finely chop the cilantro or parsley and add it to the bowl.  Note:  If you’re using a food chopper, the onion and the herbs can be chopped together.

3.  Stir in the orange juice, sugar, and salt and combine them well.  Cover and refrigerate for one hour to allow flavors to mingle.  Makes 2 1/2 cups.

Sweet Mango-Berry Salsa

Mango-Berry Salsa

  • 2 medium-size ripe mangos, peeled and pitted
  • 2 cups strawberries, hulls removed
  • 2 tablespoons fresh mint leaves
  • 1 tablespoon sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt (optional)

1.  Use a knife or hand-powered chopper to chop the mangos and strawberries into a 1/4 inch dice, then transfer the fruit to a medium-size bowl.  Finely chop the mint and add it to the bowl.

2.  Stir in the sugar, lemon juice, and salt (if using), until well blended.  Cover and refrigerate the salsa for 1 hour to allow flavors to mingle.  Makes 2 cups.  A great topping for pancakes or ice cream.

Tex-Mex Black Bean Salsa

Tex-Mex Black Bean Salsa

  • 2 medium-size Roma tomatoes
  • 1/2 medium-size red onion
  • 3 scallions
  • 1 (15 1/2-ounce) can black beans, drained and rinsed
  • 1 1/2 tablespoons taco seasoning (Old El Paso)
  • 2 tablespoons sour cream or plain yogurt

1.   Using a small knife, cut each tomato in half, cut away the stem area, and then cut the two halves in half.  Over the sink or a small bowl, squeeze the tomato pieces as you would a sponge, to force out the seeds and water.  Use a knife of hand-powered food chopper to dice the tomatoes.  Transfer the fruit to a large bowl.

2.  Finely chop the scallions and add them to the bowl, then add the black beans.

3.  Sprinkle on the taco seasoning and lightly toss the mixture until evenly blended.  Spoon in the sour cream or yogurt and toss again until the ingredients are full coated.  Makes 3 cups.

 

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