My Favorite Salsa’s
My Favorite Salsa’s
    Mango Salsa for Chicken or Shrimp
    1. Place all ingredients in a bowl and toss gently. Refrigerate until ready to serve.
    Cuban Salsa for Pork
    1. Mix all ingredients. Serve with pork tenderloin.
    Citrus Salsa For Salmon
    1. Mix together and serve with salmon.
    Salsa Fresca
    1. In a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add remainder of ingredients. Pulse in very brief pulses.
    Southwestern Grilled Corn Salsa
    1. In a large skillet, heat olive oil on medium high heat. Slice corn from the husks and cook in olive oil until kernels become browned. (Caution, kernels can pop slightly.) Note: You can also grill corn on the husk until blackened, then slice off the kernels and add to skillet. In a skillet on high, cook all ingredients except the last four ingredients for 2-3 minutes. Pour mixture into serving bowl. Toss in cilantro, lemon or lime juice, garlic salt or sea salt and pepper. Serve warm or chilled.