Tag Archives: Fresh Salsa

Fresh Salsa

Summer and roadside produce stands seems to hand in hand. Local farmers have plentiful bounties and are always willing to sell straight to the customer ! We all love the idea of a bargain, but when I read the sign ” all local organic produce” , “fresh herbs”  and “plum tomatoes” I had to stop!

For days  I’d been thinking on how to vamp up the flavor of our grilled chicken breast  without the use of a grilling sauce  and there it was: fresh tomatoes, herbs, fresh peppers  and spring (green onions). Mix up, serve as a dipping side and yum, yum, yum!

The man had harvested the goods that same morning. Oh what a treat it was… the freshest, truest flavor of salsa I’ve ever had. It’s simple, has 4 ingredients and is chock full of flavor. Careful handling the Jalapeno  , it could irritate sensitive skins! The actual heat of the pepper is concentrated in the seeds and  white stuffs inside the pepper, so discard if you like less heat, or leave it all in for a fiesta in your mouth. Enjoy!

Ingredients:

4 red plum tomatoes, coarsely chopped
4 green onions, finely chopped
1 medium jalapeno pepper, finely chopped ( leave seeds and white out for less heat)
2 Tbsp chopped fresh cilantro
Salt to taste

Mix the tomatoes and shallots in a bowl, toss in the cilantro and salt. Mix in jalapeno to taste. Serve immediately. This salsa can be kept refrigerated for up to 3 days.

California Fresh Salsa


What to spice it up without adding mega-calories? This salsa will definitely do it! If you never made salsa, don’t worry :it’s quick and easy and has very few ingredients. Take your time to make your own salsa it is really worth it, The flavors exude to compliment the best of fire-roasted chicken, steak or mahi-mahi

This Recipe was given to us by “MasterChef RoD” the definite king  of spicy chiles.  Thank you oh great master of spice for showing us the right way to spice!

Ingredients:( for one cup of salsa)
2 tomatoes, peeled
1 jalapeno with seeds
1 green onion white and green parts
4 or 5 stalks cilantro
1 or 2 cloves fresh garlic ( the fresher the better)
1 pinch sea salt
1 Tbsp lime juice

Chop all ingredients into 1/4 inch bits. Mix in a large bowl and let cool in refrigerator for about 20 minutes. Serve at once, since it is not recommended to save. Those who like it hot, add two Thai-Sri Lanka peppers per tomato. Serve with salt free blue corn chips or as a compliment to fire roasted meats. Enjoy!

Salsa Verde AKA Tomatillo Salsa

 

 

This is a fresh and tart salsa; it’s great for dipping corn chips.

Try it as a topping for grilled salmon or chicken breast

 

Ingredients:

1 pound tomatillos, or green tomatoes chopped
1/2 cup chopped onions
2 jalapenos, seeded and coarsely chopped
1 cup cilantro leaves chopped
juice of 1 lime
salt to taste

Combine all ingredients except the jalapeno, mix enough jalapeno pepper to suite your taste. Once achieved the desired mix, you may further chop using the pulse button of the food processor. Be sure ingredients are chopped but not pureed! Use immediately or store covered in the refrigerator for up to four days.

*Tomatillo Tip:

Tomatillos are sticky under their husks, be sure to wash and dry then before using!