Basic Salsa

4 medium tomatoes, chopped
1 can (4 oz) diced green chiles, drained
1/4 cup onion, chopped
1/4 cup fresh cilantro, chopped
1/8 teaspoon salt
dash ground black pepper

Combine in a medium bowl. Serve chilled or at room temperature.
Makes 1 1/2 cups.

Cherry Tomato Salsa

2 cartons cherry tomatoes, cut into quarters
1 clove garlic, pressed
1 tablespoon red onion, chopped
1 1/2 tablespoon wine vinegar
2 tablespoons jalapeno, chopped
2 tablespoons lime juice
1 tablespoon sugar

Mix all together ingredients, except the sugar. Add sugar to desired flavor.
Serve chilled or room temperature.
Makes 3 cups.

Avocado Salsa

2 ripe avocados, peeled, mashed
1 8oz cream cheese, softened
3 tablespoons lime juice
1 can (7 oz) diced green chilies, drained

Mix all ingredients together. Serve with tortilla chips or vegetables.
Makes 1 1/2 cups.

Mango Salsa

1 mango, peeled, diced
2 tablespoons jalapenos, diced
1/2 cup onion, diced
1/4 cup lime juice
1 tablespoon dried cilantro
1/4 teaspoon dried cumin

Mix all ingredients together. Refrigerate 2 hours before serving. Goes great with fish.
Makes 1 cup.

Burger Salsa

6 medium roma tomatoes, peeled, finely chopped
1/3 cup onion, finely chopped
1 can (4 oz) diced green chilies
1/4 teaspoon ground cumin
1/2 teaspoon ground oregano
2 tablespoons wine vinegar
1 teaspoon vegetable oil

Mix all ingredients together. Refrigerate. Served chilled as a topping for hamburgers or brats.
Makes 2 cups.


 

This recipe appeared in the August/September 2017 issue of Elements For A Healthier Life Magazine.



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