My Favorite Salsa’s
| | My Favorite Salsa’s |
Ingredients
Mango Salsa for Chicken or Shrimp
- 1/2cup green bell pepper, diced
- 1/2cup yellow bell pepper, diced
- 1/2cup orange or red bell pepper, diced
- 2tablespoons red onion, diced very fine
- 1 jalapeno, chopped fine
- 1/2cup ripe mango, diced
- 1/2cup sweet naval orange, diced
- 1 lime, squeezed
- salt to taste
Cuban Salsa for Pork
- 1/3cup chopped clantro
- 1/3cup vegetable oil
- 1/4cup white wine vinegar
- 1/4cup chopped onion
- 2tablespoons chopped chives
- 2 jalapenos, minced
- 1clove fresh garlic, minced
- kosher salt to taste
Citrus Salsa For Salmon
- 2tablespoons olive or avocado oil
- 2cups multi colored mini peppers, diced
- 1/4cup minced red onion
- 2tablespoons fresh cilantro, chopped
- 4tablespoons fresh lemon juice
- 1teaspoon black pepper
- 2 whole, ripe mangos, peeled and diced
Salsa Fresca
- 1-2 fresh jalapeno peppers, seeded and very coarsly chopped
- 4cloves fresh garlic, quartered
- 2 large vine-ripened tomatoes or 4 small vine-ripened tomatoes
- 128 ounce can diced tomatoes, drained or not depending on desired amount of liquid
- 1/2 sweet yellow onions, rough chopped
- 1/4cup fresh cilantro, chopped
- 1tablespoon cumin
- 1/2teaspoon ground cayenne pepper
- 1/4teaspoon salt
- 2tablespoons red wine vinegar
- juice of one or two limes to taste
Southwestern Grilled Corn Salsa
- 2tablespoons olive oil
- 4 large fresh ears of corn
- 1 Poblano or Hatch chile, chopped fine
- 1 large jalapeno pepper, chopped fine
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1cup chopped jicama
- 1bunch green onions, sliced thin(about 7 onions)
- 1teaspoon ground cumin
- 2tablespoons fresh cilantro, chopped fine
- juice of 1/2 lemon or juice of 1 lime
- 1teaspoon garlic salt or sea salt
- 1teaspoon fresh ground pepper
Instructions
Mango Salsa for Chicken or Shrimp
- Place all ingredients in a bowl and toss gently. Refrigerate until ready to serve.
Cuban Salsa for Pork
- Mix all ingredients. Serve with pork tenderloin.
Citrus Salsa For Salmon
- Mix together and serve with salmon.
Salsa Fresca
- 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
- 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.