It’s no secret…belles are saucy gals. Salsas have long been in our repertoire and are staples in the fridge at any given time.
Of course, the obvious chips and salsa or the mandatory addition to any mexican fare are typical ways to go. But try and use a salsa or two with grilled meats (we’ve always had it with our steaks) or over eggs…with some sliced avocado perhaps. Full of flavor and virtually fat free, salsas are great ways to add a little zing to your meals without adding inches to your waist-line. Olé!!
We’ve picked three favorites:
This blender salsa is restaurant-style and lasts forever in the fridge. It is a great year-round option.
From Mountain Mama Cooks
1- 14oz can diced tomatoes
1 10 oz can Rotel
1/2 a small onion chopped roughly
1 clove garlic peeled and chopped
1/2 -1 jalapeño seeded and chopped
1 tsp. honey
1/2 tsp salt
1/4 tsp cumin
1 good handful of fresh cilantro, roughly chopped
Juice of 1 lime
Put all of the ingredients in a blender or good food processor and pulse to a fine chop. Adjust seasoning to taste.
This next salsa comes from a belle-friend, Denise. She is a great cook and of Mexican heritage, so when she offered a lesson to show how she does her salsa, we jumped at the chance and took notes!
2 pounds tomatillos husks removed and rinsed
4 garlic cloves
1 medium onion
2/3 cup cilantro
1 tsp salt
Juice from 1 lime
Place tomatillos and jalapeños on baking sheet. (Sometimes we will put half the onion on there too.) Roast @ 400 for 15-20 minutes, turning halfway through so as to get an even char.
Peel the garlic, rough chop
Chop onion roughly
Once roasted ingredients are done, peel some tomatillos of the blackened skin, leaving some. Add to food processor .
Peel and deseed peppers and add to processor
Add onion, garlic, any juices from roasting pan, cilantro and salt. Pulse to desired consistency.
This may require two batches depending on the size of your processor…just trying to save you a messy clean-up…just sayin’.
Finally, adjust seasoning and stir in some chopped avocado if desired. Enjoy!
Another simple salsa that comes together quickly…
Pico de Gallo
2 tomatoes finely chopped
1 small onion finely chopped
1/2-1 fresh jalapeño seed , finely chopped
Juice of I lime
1/2 bunch fresh cilantro. Finely chopped
After chopping the tomatoes, we salt them. This brings out their flavor and gets the juice going a little bit.
Prepare the rest of your ingredients while the tomatoes “salt”
Combine all ingredients and allow to sit at least a couple of hours…making this in advance helps the flavors marry.