Sunday, July 11, 2010

3 EZ Summer Salsas

Southern Salsa

1 14 oz can black beans
1 14 oz can corn kernel
½ red onion, chopped
½ red pepper, chopped
1 avocado, diced
1 tsp olive oil
1 tsp lemon juice
A pinch of cayenne
Cumin to taste
Salt and pepper to taste

Mix all of the ingredients and serve.

Use this salsa to accompany grilled chicken or fish.


This salsa originated in Argentina to marinade or serve on top of steaks. It is also delicious in bruschetta and melted mozzarella. Just place the salsa on top of the cheese before serving and you’ll have a delicious treat!

1 bunch parsley
1 tsp fresh chopped oregano
4 garlic cloves
1/3 cup white wine vinegar
1 tsp lemon juice
½ cup olive oil
Cumin, salt, and pepper to taste

Chop parsley and garlic cloves. Put them in the food processor until they look fine. Add oregano, vinegar, and lemon juice. Pulse until incorporated. Slowly add the olive oil while the food processor is running to emulsify the sauce. Season to taste.

Pico de Gallo
Enjoy this salsa with tacos, nachos, bruschetta, enchiladas, quesadillas, etc.

4 -5 roma tomatoes, small dice
½ jalapeno chile seeds removed, small dice
½ onion, minced
1 tbs lemon juice
Salt and pepper

Mix all of the ingredients and season to taste.

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