Posts Tagged ‘salsa recipe’

Avocado Pico de Gallo

Tuesday, May 23rd, 2017

Pico de gallo can bring a fresh kick to your tacos, rice, and even your hamburgers and summer barbecue foods. This recipe incorporates an avocado for a little spin on traditional salsa fresca.

Avocado Pico de Gallo

What you’ll need:

  • 2 tomatoes, chopped
  • ½ cup red onion, finely chopped
  • 2 tablespoons fresh cilantro
  • 1 teaspoon lime peel, finely shredded
  • 3 teaspoons lime juice
  • ¼ teaspoon salt
  • 1 small avocado, halved and seeded

Directions:

  1. In a medium bowl, combine tomato, red onion, cilantro, lime peel, lime juice and salt.
  2. Chop avocado into 1-inch chunks, or as desired. Add to above mixture and combine. Enjoy with chips, tortillas or add to a main dish.

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Mango Salsa Recipe

Tuesday, January 17th, 2017

Put a fruity twist on salsa that doesn’t sacrifice the spice. Serve as an appetizer with tortilla chips, leave out during a party or eat as an afternoon snack.

What You’ll Need:

  • 1 mango; peeled, seeded, chopped
  • 1/3 cup red bell pepper, chopped
  • 1/2 green onion, chopped
  • 1/2 red onion, chopped
  • 1 fresh jalapeno pepper, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice

Directions:

  1. In a medium bowl, combine all ingredients and mix well. Cover, set aside for at least 30 minutes (more time will allow the flavors to really come out).
  2. Immediately serve or place in a serving platter with chips or crackers. Enjoy!

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Couscous Cakes with Salsa

Tuesday, August 31st, 2010

Potter Rosemary CandleYou Will Need:
½ Cup whole-wheat couscous
2 Tablespoons whole-wheat flour
¼ teaspoon baking soda
1/8 teaspoon salt
1 egg
¾ Cup buttermilk or sour fat free milk*
1 Tablespoon canola oil

Non-stick cooking spray

Salsa
In a medium bowl stir together ¾ cup loose-pack frozen whole kernel corn, thawed: ½ of a 15-ounce can black beans, rinsed and drained; ¾ cup purchased fresh salsa**; ½ cup chopped, peeled jicama; 1 tablespoon snipped fresh cilantro; 1 tablespoon lime juice; and ½ teaspoon ground cumin. Makes 2 cups.

Instructions:
In a medium bowl combine uncooked couscous, whole-wheat flour, baking soda, and salt.
In a small bowl beat egg with a fork.
Stir in buttermilk and oil.
Stir buttermilk mixture into couscous mixture.
Let stand for 20 minutes to thicken.

Meanwhile, prepare the salsa above.
Set aside.
Preheat over to 200°F.

Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray.
Preheat over medium heat.
For each cake, spoon 2 slightly rounded tablespoons of the batter onto the hot griddle or skillet; quickly spread to 3 ½ inch rounds.
Cook about 2 minutes per side or until browned, turning when bottoms are lightly browned and edges are slightly dry.
Keep warm in oven while cooking remaining cakes.

To serve, spoon Black Bean Salsa over cakes. Makes 4 servings.
* To make ¾ cup sour fat free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make ¾ cup total liquid; stir. Let stand for 5 minutes before using.
** Look for fresh salsa in the deli or produce section of your supermarket.

Jute Braided PlacematsFarm House Tomato Clock

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