It’s Salsa Time!

 

My sister makes the best salsa. It’s chunky and spicy and has all these wonderful flavors. It has all the usual stuff like tomatoes and onion and peppers but for some reason her salsa is just delicious. I asked her once for her secret and she told me it was “salt!” I know, how simple but she said she made it one time and forgot the salt and it was awful. So now when I make salsa, even fruit salsa, I add salt.

 

Anyway, every year in Phoenix there is a salsa festival where everyone displays their salsa and there is judging and it’s a big event. One of the local restaurants has their own salsa contest and previews three peoples salsa at the event. Last year I won or should I say tied with another salsa maker for first place and won dinner for a year at their restaurant. It has been a wonderful year because I love their food. Anyway, they are sponsoring it again so the last two weeks it has been salsa time at my house. Ah, the sacrifices I must make! Did I tell you, I love salsa?  Anyway I thought I would share my salsa recipes and pictures.

 

 

Citrus N’ Mango Madness

4 ripe mangos, peeled, chopped,1 small orange, peeled, chopped, ½ cup jicama, diced, ½ cup red bell pepper, diced, 1/4 cup green onion, finely diced, 1 Anaheim Pepper, finely diced, ¼ cup cilantro, chopped, ½ teaspoon salt, 2 tablespoons sweet red chili sauce, 1 teaspoon sriracha sauce, 1 tablespoon lime juice. Combine mango, orange, jicama, red pepper, onion and Anaheim pepper in a medium bowl. Add cilantro and salt. Combine sweet chili sauce, sriracha and lime in a small bowl. Pour sauce over mango and toss gently just to combine. Refrigerate for 10 minutes. Serve with chips, grilled chicken or over ice cream.

 

 

 Tropical Green Chili and Pineapple Salsa

 4 roasted, peeled and seeded chili peppers, ¾ cup chopped grilled pineapple, 2 tablespoons pineapple juice, 1 teaspoon crushed garlic, 1 tablespoon lime juice, ½ teaspoon salt, 2-4 tablespoons honey, 1 chopped or mashed avocado, ¼ cup diced green onion, 1 tablespoon grated ginger, ¼ cup chopped cilantro.

 

In a food processor combine chili peppers, pineapple and juice, garlic, lime juice and salt. Process until somewhat smooth but still chunky. Pour mixture into a bowl and add 2 tablespoons honey, more honey may be added if peppers are very hot. Add avocado, green onions, ginger and cilantro. Allow mixture to set in the refrigerator for one hour or overnight. (I like chunky salsa so I like the avocado in pieces but if you prefer a smooth salsa it can be processed with the first ingredients.)  

 

Cowboy Confetti Round-Up

½ cup diced red or orange pepper, 2 chopped Roma tomatoes, ¾ cup fresh or frozen corn, ¾ cup drained canned black beans, ¼ cup chopped cilantro, ½ teaspoon salt, 2 tablespoons lime juice, 3 tablespoons olive oil, ½ cup diced onion, 2 jalapeño peppers, seeded, finely diced, 2 cloves diced garlic, 1 tablespoon balsamic vinegar 1) Combine pepper, tomatoes, corn, beans, cilantro, salt and lime. 2) In a skillet, sauté onion, jalapeño and garlic in olive oil until tender. Remove from heat. Add balsamic vinegar. Cool slightly and pour over vegetables. Refrigerate one hour or overnight.

  

Sweet N’ Sassy Fruit Salsa

3 cups strawberries, chopped

1 cup firm mango, chopped
1 cup jicama, diced
¼ cup diced cilantro
2 Anaheim peppers, seeded, finely diced
½ teaspoon salt
2 Tablespoons honey
2 teaspoons fresh ginger, minced
2 Tablespoons lime juice 

 

Combine first five ingredients in large bowl. In a small bowl combine the salt, honey, ginger and lime juice. Gently toss sauce into fruit. Refrigerate for at least 2 hours before serving.