With Cinco de Mayo coming up, I thought I'd share some of my favorite recipes for the big day! Mexican food has always been my favorite, and I would love to share some of my favorites I have made with you. This week, salsa is the star! There are many different ways to whip up a batch of salsa, and the ingredients can vary from anything from tomatoes and cilantro to strawberries and apples! I love the possibilities...hope you can use a few of these at your Cinco de Mayo parties!
Restaurant Style Salsa
1 can (28 Ounce) whole tomatoes with juice (I drained some of the juice)
2 cans (10 Ounce) Rotel
¼ cups chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin (less if you're not a heat fan)
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons ground cumin
½ cups cilantro (or more to taste!)
Juice of 1 lime
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Recipe Source: Amber's Delectable Delights
Next, a recipe I got from our ward's cooking club. It is really tasty, and the secret in the dressing...balsamic vinegar! It adds a yummy tanginess that is addicting. It is easy to put together and will be a sure crowd pleaser and your summer parties.
Balsamic Black Bean and Corn Salsa
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup) (I like red onion better)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Embassa brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste
Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.
Recipe Source: our ward's cooking club.....via Jessica N.
Next up, a yummy salsa with some fabulous fresh ingredients that everyone loves. My family has this for get togethers all year 'round. It is packed with one of my all-time favorite ingredients....cilantro! Hope you enjoy it as much as we do :)
5-8 tomatoes (personal preference), chopped into small pieces
1 can white whole kernel corn, drained
1 can black eyed peas (or black beans), drained
4 chopped green onions
½-1 bunch of cilantro, chopped
1 env. Italian dressing, mix as directed on package (use red wine vinegar)
Mix all ingredients in large bowl and serve with tortilla chips.
Recipe Source: the Ladies at the OAC
Next, something a little different. This isn't your average guacamole. This is avocado feta salsa. Ok...maybe it's a stretch, but I'm including it because of how tasty it is!
I just love feta. I throw it on almost every salad I ever make. It is yummy in pasta dishes. Now, I am throwing it in my dips! Avocados are definitely affordable this time of year, so I thought it was a good opportunity to try this yummy recipe finally. It turned out very yummy, and were great with these pita chips.
So make a batch of this up next time you are headed out the door for a BBQ, your friends and family will love it! Not to mention you don't have to feel the guilt about eating a mayo or sour cream based dip. Enjoy :)
Avocado Feta Salsa
2 chopped avocados
1 chopped tomatoes
1 clove garlic, minced
1 TBS fresh, chopped oregano
1 TBS olive oil
1 TBS white wine vinegar
6 oz. crumbled feta cheese
(can add diced red onion, if desired)
Recipe Source: One She Two She
In a bowl, stir together the chopped tomato, avocados, garlic, and oregano (and 1/4 cup red onion, if you like). Gently stir in olive oil and white wine vinegar. Stir in feta. Chill for at least a couple hours.
Lastly, why not share a fruity type salsa! This one I came across and was immediately sucked in by the idea. Pineapple salsa...why not! Depending on how spicy or sweet you want it, just add less jalapeno. It goes great along your favorite tacos, burritos, or enchiladas.
2 cups chopped fresh pineapple (1/4-inch dice)
juice of 1 lime
1 handful cilantro, chopped
1 jalapeno, chopped
Place all ingredients in a food processor and pulse 2 or 3 times. This will give you the crushed pineapple texture. For a chunkier salsa, stir all ingredients together and salt to taste.
Chill in the fridge until ready to serve.
Recipe Source: Foodie Bride