Pickle de Gallo

A delicious and healthy alternative to regular salsa and a great and easy way to use up some of those garden vegetables that are just waiting to be eaten!

INGREDIENTS

1 large cucumber, finely chopped

1 c. dill pickles, finely chopped

1/2 c. red onion, finely chopped

1 red bell pepper, stem and seeds removed, finely chopped

1 garlic clove, minced

1 jalapeño, finely chopped (remove seeds for less heat)

1/2 c. brine from jar of pickles

salt, to taste

DIRECTIONS

Combine all ingredients into a bowl and mix until combined. Cover and refrigerate for an hour until ready to eat. Enjoy with your favorite tortilla chips!

Grilled Corn Salsa

A great recipe to use fresh veggies from your garden!

INGREDIENTS

5 ears of corn on the cob

1 bell pepper, any color

1 jalapeno

1-2 poblano peppers or another similar pepper.

1 red onion

1 lime

Olive Oil

1/2 bunch of Cilantro

Salt, to taste

DIRECTIONS

Lightly oil corn and place all veggies on the grill. Turn veggies often and cook on medium high for approximately 15 min until charred. Place peppers in a brown paper sack or closed container and let steam for 15 minutes to help remove outer skin.  (Make sure you also remove the seeds) Cut corn off cobs and put in a bowl with chopped peppers, onion and cilantro. Season with squeezed lime and salt. 

Can be eaten with chips as a salsa or serve over tacos. 

Chipotle Salsa

INGREDIENTS
1(14.5 oz) can diced tomatoes with juice
1 (10 oz.) can Rotel with green chilies
1/4 onion, chopped
1 1/2 tsp. garlic, minced
3/4 can (7 oz) chipotle salsa (puree) El Mexicano brand
1/4 tsp. sugar
1 tsp. salt
1/2 tsp. cumin
2 limes, juiced
1/4 bunch cilantro

DIRECTIONS
Combine all ingredients into a food processor and blend to desired consistency. Test with tortilla chip and adjust as needed. Serve with tortilla chips.

Restaurant Style Salsa

INGREDIENTS
1 can (28 oz.) whole tomatoes with juice
2 cans (10 oz.) Rotel with green chilies
1/4 c. chopped onion
1 clove garlic, minced
1 jalapeno, diced
1/4 tsp. sugar
2 tsp. salt
1/2 tsp. ground cumin
1/2 bunch cilantro
3 T. lime juice

DIRECTIONS
This makes a large batch. Use a food processor. May need to process in several batches depending on size.

Combine all ingredients and pulse until desired consistency. Test with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips.

Fresh Salsa

INGREDIENTS
8 roma tomatoes
1 14.5 oz. can Rotel
1/4 cup yellow onion, chopped
2 green onions, chopped
1 jalapeno pepper, chopped
1/2 lime, juiced
1 garlic clove, minced
1/2 bunch cilantro, chopped
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. sugar

DIRECTIONS
Combine ingredients in a food processor and pulse until desired consistency. Refrigerate at least 1 hour to let the ingredients fuse together; that is if you can wait that long :).

Salsa

Last week my sister Holly had a friend stay with her and DJ who made this salsa recipe for them. She shared some of it with me. I loved it! The ingredients are so simple and you can adjust the level of hotness to your liking. I'm a fan of chunky salsa but if you are more of a dipper than a scooper, just pull on out your blender and give it a little whirl.

2 (14.5 cans) diced tomatoes
1 small red onion, finely chopped
1/2 bunch fresh chopped cilantro
2 jalapeno peppers, finely chopped
1 tsp. salt
1 tsp. garlic salt
1 lime, juiced

I have tried this recipe three times in the last week trying to figure out the level of hotness. If you are a "mild" person, cut the jalapeno's and clean the seeds and membrane out completely before chopping and adding to the bowl. For a "medium" flavor, clean one jalapeno pepper out completely and leave the second one whole before chopping. For a "pretty darn hot", leave the seeds and membrane in both jalapeno's when cutting and add everything to the bowl.

I've enjoyed this recipe best if you make it ahead of time and let it rest in the refrigerator for a few hours. Yum!

*revision* Since it's tomato season we've been using our fresh tomatoes to make salsa. I'm also trying to copy my favorite restaurant salsa from Joe Bandidos and I think they add green onions and cumin to the mix. Jason says my salsa isn't hot enough so I guess I better start throwing in another jalapeno! HOT!