Tomato Salsa

Our new fave! Sheldon is the master salsa maker and he's been using this recipe lately.

2 lg cans of Mexican style stewed tomatoes
1 whole white or yellow onion
2-3 fresh tomatoes
1 (2”) jalepeno + seeds
Cilantro to taste
½ lime
Salt and pepper

In salsa maker combine tomatoes and onion, add cilantro and jalapeño. Squeeze in lime and then top with a layer of salt and pepper. Grind all as fine or course as desired. Spoon off some of the liquid and chill. YUM!


P.S. We have made it using red onions (cuz they're my fave) but I have to admit it just wasn't as good.

By, Michelle

Salsa Verde

1 1/2 pound tomatillos
1 Tbsp. fresh lime juice
1/2 C. finely chopped white onion
1/2 C. cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
1/4 tsp. sugar
salt and black pepper

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Michelle

Mango Salsa

This salsa is good with tortilla chips, over grilled chicken, or with fish.

1 (15 oz. ) can black beans, rinsed and drained
1 (7 oz.) can whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4 inch cubes
1/4 c. finely chopped onion
1/4 c. coarsely chopped cilantro
2 Tbsp. fresh lime juice
1 tsp. garlic salt
1/4 tsp. ground cumin

In a medium bowl, combine all ingredients.