Salsas

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​Watermelon Jicama Pico De Gallo    (lsnutritiontx.com)

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​

Directions:
Mix all together.  Chill for 30 minutes prior to serving with tortilla chips or tacos.

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Tomato, Avocado and Coriander Salsa  (adapted from Canadian Living Best)

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:

1. 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.)
2. Peel, pit and chop avocados into small pieces; toss with tomato mixture.  Season with more taco sauce and salt, pepper to taste.

Makes 4 cups.

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​Homemade Fresh Tomato Salsa  (littlebroken.com)
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:

1. Combine all the ingredients together in a large bowl.  Season with salt and pepper to taste.
2. Cover and refrigerate for at least 30 minutes up to overnight before serving.

Note: 1 ½ jalapenos =mild salsa.  Add more jalapeno if you want it HOT.  The flavor intensifies the longer the salsa sits.
Makes 4 cups.

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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