Roasted Tomato & Jalapeño Salsa

 Roasted Tomato & Jalapeño Salsa

  

  

      Ingredients

3 pints cherry tomatoes

1/2 large onion, chopped into large pieces

1 jalapeño

1 tablespoon plus 1 teaspoon extra-virgin olive oil

sea salt, to taste

3 cloves garlic

3/4 cup chopped fresh cilantro

6 tablespoons fresh lime juice

2 to 3 teaspoons cumin                

                       

                                 

 Directions

1. Preheat the oven to 400ºF.

2. Line a large-rimmed baking sheet with parchment paper. 

Arrange the tomatoes, onion, and whole jalapeño on the 

parchment paper. Drizzle the oil on top and use your hands 

to toss to coat. Season with salt to taste. Roast for about 40 

minutes, or until the tomatoes are wilted and the onions are

supersoft. Set aside to cool for 10 minutes.

3. Remove the seeds from the roasted jalapeño and discard. 

To a blender, add the seeded jalapeño, roasted tomatoes, 

roasted onions, garlic, cilantro, lime juice, and cumin. Pulse 

several times, until all the ingredients are well blended. Add 

more salt if necessary. 

4. Serve at room temperature. 

Salsa Rice Bites

Salsa Rice Bites

            

       

  Ingredients

 3 cups cooked rice, cooled

 1 cup shredded pepper jack cheese

 4 eggs

 1 - 16oz. jar mild or hot chunky-style salsa 

 1/2 cup sour cream

 1/2 teaspoon sea salt

 1/2 teaspoon black pepper

 3/4 cup crushed corn or tortilla chips      

 Directions

  

 1. Preheat oven to 350 degrees F. 

 2. Combine rice and cheese in a bowl; set aside.

 3. In medium bowl, beat eggs until well blended. 

Stir in salsa, sour cream, salt and pepper. Add salsa 

mixture to rice and cheese. Mix very well.

 4. Spray miniature muffin pans with non-stick cooking spray. 

Spoon rice mixture into each cup, filling to just below the rim. 

Sprinkle crushed chips over the rice filling pressing lightly with 

the back of a spoon.

 5. Bake 15 to 25 minutes or until lightly browned.

Chipotle-Chile Salsa

Chipotle-Chile Salsa   

            

       

  Ingredients

1 cup raw peanuts 

1 tablespoon vegetable or peanut oil 

1/2 medium onion, dry roasted 

3 cloves garlic, peeled and roasted 

1 to 2 chipotle chiles in adobo 

3 medium tomatoes, well roasted 

1 tablespoon vinegar (pineapple or apple cider) 

2 tablespoons cold water 

1/8 cup chopped cilantro 

                                                      Salt to taste                                                       

 Directions

  

1. Fry the peanuts in the oil until golden brown (about 3-4 minutes). 

2. Grind all ingredients except the cilantro and salt in a blender until 

somewhat smooth, yet still grainy. 

3. Stir in the cilantro and salt to taste.

Easy Mexican Salsa

 Easy Mexican Salsa   

  

 Ingredients

 4 cups vine-ripe tomatoes, chopped including skins and seeds 

 1/3 cup fresh cilantro, chopped leaves and tender stems 

 2 whole green onions, minced 

 1 to 3 serrano chiles, minced, including the seeds

 3 cloves garlic, minced 

 1/2 teaspoon salt                       

 Directions

  

 1. In a large Mixing bowl, combine the tomatoes 

with the cilantro, green onions, chiles, garlic, and salt.

 2. Taste and adjust the seasonings.

 3. Keep refrigerated in an airtight container. 

Bring to room temperature before serving.

Papaya Salsa

 Papaya Salsa   

  

 Ingredients

 2 1/2 Cups papaya, peeled, seeded, and chopped 

 1 red bell pepper, stemmed and seeded 

 1 whole green onion, minced 

 1/4 cup fresh cilantro, chopped leaves and tender stems 

 2 tablespoons minced fresh ginger 

 1 serrano chile, finely minced, including the seeds 

 3 tablespoons freshly squeezed lime juice 

 2 tablespoons light brown sugar 

 1/2 teaspoon salt                       

 Directions

  

 1. In a medium mixing bowl, combine papaya, 

bell pepper, green onion, cilantro, ginger, chile, lime juice, 

brown sugar, and salt.

 2. Keep refrigerated in an airtight container. 

Bring to room temperature before serving.

Tomato and Corn Salsa

Ingredients:  

1 1/2 cup fresh tomatoes, cubed      

¾ cup corn kernels       

¼ cup red onion, minced        

¼ cup cilantro, chopped       

1 clove of fresh garlic, crushed       

1 tsp. olive oil      

1 tbsp. balsamic vinegar

                  

Directions: 

1. Combine olive oil, corn kernels, garlic, onion, balsamic vinegar, cilantro, and tomatoes in a medium bowl. 

      

2. Stir together until well blended.