What’s Cooking — Salsas

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Krrb — What's Cooking — Salsas

Photo: Thecomfortofcooking.com

When it gets too hot to cook—don’t. After all, this is the season to make salsas. These flavor combinations don’t require an electricity, just the heat of some peppers and ripe produce. Check it out and your stove will enjoy the summer break.

Apple Mango Salsa

What's Cooking — Salsas

Photo: Thegunnysack.com

Once you try this salsa by The Gunny Sack, you’ll be making it all season long. This combination is an easy summer staple.

Ingredients

  • 1/4 cup zesty italian dressing
  • 1/4 cup fresh squeezed lime juice
  • 1 tablespoon orange juice concentrate
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fresh garlic, minced
  • 1 green apple, cubed
  • 1 mango, cubed
  • 1/4 cup onion, diced
  • 1/4 cup cilantro, chopped
  • 1 red bell pepper, chopped
  • Directions
    Whisk together lime juice, Italian dressing, orange juice concentrate, fresh garlic, salt and black pepper and put aside. In a separate bowl, combine green apple, mango, red bell pepper, onions and cilantro in a bowl. Pour the dressing over the salsa ingredients and stir to coat.

    Watermelon “Fire & Ice” Salsa

    What's Cooking — Salsas

    Photo: Gimmesomeoven.com

    This watermelon salsa from Gimme Some Oven pairs the juicy fruit with the kick of a jalapeño pepper. Just make sure to drain it well so it’s more salsa and less soup-y.

    Ingredients

  • 3 cups watermelon, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 3 tablespoons green onions, chopped
  • 2 tablespoons jalapeño pepper, seeded and finely diced
  • 1/2 teaspoon garlic salt
  • Directions
    In a large bowl, gently mix together the chopped watermelon, green bell pepper, lime juice, cilantro, green onions and the jalapeño with a spoon. Pour into a colander and gently stir to strain out any extra juices. Then add in garlic salt, transfer to a serving bowl (or hollowed-out watermelon half) and serve immediately.

    Blueberry, Strawberry & Jicama Salsa

    What's Cooking — Salsas

    Photo: Twopeasandtheirpod.com

    Patriotic in color, this salsa unites tasty berries with the crunch of jicama. Serve it with chips or over grilled fish or chicken. Simple and oh so good!

    Ingredients

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeño pepper, stemmed and seeded
  • Juice of 1 large lime
  • Directions
    In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.

    Pear Pomegranate Salsa

    What's Cooking — Salsas

    Photo: Gimmesomeoven.com

    This visually striking pomegranate salsa is as tasty as it looks. Spoon some over a salad to give it some pizazz.

    Ingredients

  • 2 fresh pears, cored and diced
  • 1 fresh pomegranate, seeded
  • Half a red onion, diced
  • 1/2 cup chopped fresh cilantro leaves
  • Juice of half a lime
  • Directions
    Toss all ingredients together until combined. Season to taste with salt and pepper.

    Pineapple Cucumber Salsa

    What's Cooking — Salsas

    Photo: Onesweetmess.com

    This refreshing salsa by One Sweet Mess is delicious and light. Leave the skin on the cucumber for more nutrients in each serving.

    Ingredients

  • 1 cup chopped pineapple
  • 1 cup chopped cucumber, peeled and seeds removed
  • 1 jalapeño, finely minced
  • 3 tablespoons finely chopped red onion
  • 1 clove garlic, finely minced
  • 2 tablespoons chopped cilantro
  • Juice of half a lime
  • Directions
    Add all of the ingredients to a large bowl and mix to combine. Salt to taste. Store in an airtight container in the refrigerator for up to three days.

     

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