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Salsa Three Ways

Salsa Three Ways

 

Pico de Gallo    

  • 4 cups roma tomatoes, roughly chopped
  • ½ cup purple onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 Jalapeno, seeded and chopped
  • Juice from ½ lime
  • ½ cup cilantro
  • ½ t salt

Directions

  1. Combine all ingredients in a food processor and pulse until desired consistency.

 

Salsa Verde

  • 5-6 Tomatillos, chopped
  • 1 Jalapeno, seeded and roughly chopped
  • ¼ cup onion
  • 2 cloves garlic, finely chopped
  • 1 t lime juice
  • ¼ cup cilantro, loosely packed
  • Salt to taste

Directions

  1. Preheat the oven to 350 degrees.
  2. Coat the tomatillos and jalapeno with olive oil. Bake for 20-30 minutes and allow to cool.
  3. Combine all ingredients in a food processor. Pulse until smooth.

 

Corn Salsa

  • 2 ears of corn
  • Spice mixture
    • ½ t Salt
    • ½ t Pepper
    • ½ t Chili powder
    • ½ t Smoked Paprika
  • 1 T olive oil
  • 1 roma tomato, chopped
  • 1/2 avocado, chopped
  • ¼ cup red onion, chopped
  • 2 cloves of garlic, finely chopped
  • ½ cup black beans
  • ½ cup cilantro, loosely packed
  • 1 T jalapeno, diced
  • ½ cup mango, diced
  • 1 t lime juice
  • Salt to taste

Directions

  1. Mix the spices with the olive oil. Using a brush or spoon, brush the mixture onto the ears of corn. Grill the corn or roast in the oven at 375 degreed for 10 minutes. Allow to cool and then cut the corn off of the cob.
  2. Mix the rest of the ingredients together. Enjoy!
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