Salsa
Recipe #1: Easy Guacamole:
Avocados, onion, chopped tomato, garlic and a splash of lime juice. Fabulously easy:
1 avocado
½ small onion, finely chopped
1 small clove or half a larger clove of fresh garlic, minced
1 small ripe tomato, chopped
½ lime, juiced
Salt and pepper to taste
Peel and mash avocado in a serving bowl. Stir in onion, garlic, tomato, lime juice. Season with salt &
pepper to taste. Refrigerate for ½ hour or more to blend flavors.
Recipe #2: Salsa De Tomatillo:
This can be used as a sauce over other foods or for dipping with chips.
5 tomatillos, husked
1/2 small onion, finely chopped
1 ½ cloves garlic, minced
1 jalapeno pepper, seeded and chopped
fresh cilantro or parsley, chopped
Salt and pepper to taste
Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil and simmer until
the tomatillos begin to soften and burst, about 10 minutes.
Drain tomatillos and place in a blender with onion, garlic, jalapeno peppers, cilantro or parsley, salt, and
pepper. Blend to desired consistency.
Recipe #3: Black Bean Salsa:
Thick, chunky textured, and flavorful!
1 (15 oz) can of black beans, drained and rinsed
1 small can of Mexican-style corn, drained
1 small can of diced tomatoes with green chili peppers (or add one chopped, seeded Jalapeno pepper)
1 small fresh tomato, diced
½ bunch green onions, chopped
Cilantro or parsley for garnish
Mix all ingredients together in a bowl. Garnish with chopped greens. Refrigerate overnight.
Recipe #4: Fresh Salsa:
½ small onion, finely chopped
2 small cloves garlic, minced
3 large, ripe tomatoes, chopped
2 Jalapeno peppers, seeded and finely chopped
½ lime, juiced
Cilantro or parsley, chopped
Salt and pepper
Put chopped onion & garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly.
Discard water. Cool.
Combine all ingredients, salt and pepper to taste. Refrigerate for several hours to blend flavors.