Salsas
![Picture](/uploads/2/8/6/1/28618797/published/watermelon-salsa.jpg?1696451409)
Watermelon Jicama Pico De Gallo (lsnutritiontx.com)
Ingredients:
Mix all together. Chill for 30 minutes prior to serving with tortilla chips or tacos.
Ingredients:
- 2 cups finely diced watermelon
- ½ cup diced jicama
- ¼ cup diced red onion
- ⅓ cup finely chopped cilantro
- Juice of 2 limes
- ¼ tsp finely chopped garlic
- 1 finely diced and seeded jalapeno
- Salt and pepper to taste
Mix all together. Chill for 30 minutes prior to serving with tortilla chips or tacos.
![Picture](/uploads/2/8/6/1/28618797/published/tomato-avocado-and-coriander-salsa.jpg?1695760949)
Tomato, Avocado and Coriander Salsa (adapted from Canadian Living Best)
Ingredients:
Instructions:
Ingredients:
- 2 cups chopped tomatoes
- 1 small red onion, chopped
- 2 Tbsp chopped fresh coriander
- 2 Tbsp hot sauce
- 1 clove garlic, chopped
- ½ tsp fresh thyme
- 2 avocados
- Salt and pepper to taste
Instructions:
- In bowl, combine tomatoes, onion, coriander, hot sauce, garlic and thyme. (Salsa can be prepared to this point and refrigerated for up to 3 hours.)
- Peel, pit and chop avocados into small pieces; toss with tomato mixture. Season with more taco sauce and salt, pepper to taste.
![Picture](/uploads/2/8/6/1/28618797/editor/tomato-salsa.jpg?1695760696)
Homemade Fresh Tomato Salsa (littlebroken.com)
Ingredients:
Instructions:
Makes 4 cups.
Ingredients:
- ⅓ cup finely chopped green bell pepper
- ⅓ cup finely chopped red bell pepper
- 12 cup finely chopped hothouse cucumber
- 2 1/2 cups chopped tomatoes on the vine
- ⅓ cup finely chopped sweet onion
- 4 large garlic cloves, minced
- 1 1/2 fresh jalapenos, seeded and finely chopped
- ½ bunch of cilantro chopped
- 1 lime, juiced
- Salt and fresh ground black pepper to taste
Instructions:
- Combine all the ingredients together in a large bowl. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes up to overnight before serving.
Makes 4 cups.
AVOCADO SALSA (adapted from allrecipes.com)
1 (10 oz.) package frozen corn kernels, thawed 2 (2.25oz) cans sliced ripe olives, drained 1 red bell pepper chopped 1 small onion chopped or 1/3 cup chopped green onion 5 cloves garlic, minced ⅓ cup chopped cilantro ¼ cup olive oil ¼ cup lemon or lime juice 3 Tbsp. cider vinegar 1 tsp. dried oregano 1 tsp salt ½ tsp ground black pepper 4 avocados - peeled, pitted and diced You can also add a can of rinsed black beans with or instead of corn, and/or chopped tomatoes or minced jalapeno for an extra kick! |
In a large bowl, mix corn, olives, red bell pepper and onion . in a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours or overnight.
Stir avocados into the mixture just before serving. Serve with tortilla chips or on a bed of lettuce/kale
Servings: 32 Calories 80
Stir avocados into the mixture just before serving. Serve with tortilla chips or on a bed of lettuce/kale
Servings: 32 Calories 80