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RECIPE - Sizzling Salsas!

July 1, 2012 by Andrea Godfreyson, Registered Dietitian

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Here are a few salsa recipes that will help make your meals sizzle. These homemade salsa recipes are courtesy of our blogger Andrea Godfreyson.

Salsa Picante

Some salsa doesn’t require cooking but simmering the salsa seems to bring the flavours together. Try this over a piece of BBQ meat. It would also be a seriously delicious way to spice up a simple omelet.

  • 4 medium tomatoes, seeded and cut up
  • 1 medium onion, cut up
  • ¼ cup fresh cilantro or parsley leaves, snipped
  • 1 to 2 fresh jalapeño or serrano chile peppers, seeded and halved
  • 2 cloves of garlic, minced
  • ½ cup green pepper, cut up
  • 2 tbsp lemon juice
  • 1 tbsp fresh oregano, snipped, or 1 tsp dried
  • 1 bay leaf
  • ½ tsp sugar
  • ¼ tsp salt
  1. Add all ingredients except bay leaf into a food processor or blender and pulse until finely chopped.
  2. Add all ingredients and the bay leaf to a saucepan. Bring to a boil and then reduce heat and simmer uncovered for 30 minutes, or until you have your desired consistency.
  3. Discard bay leaf and cool salsa. Cover and chill in the fridge for at least 1 hour before serving. You can store it in the fridge for up to 1 week.

Makes about 2 cups


Peach Salsa

This salsa is magic over a fresh piece of grilled cod or halibut!

  • 1 ½ cups of fresh peaches, chopped and peeled
  • ¾ cup red bell pepper, finely diced
  • 1 green onion, chopped
  • 1 fresh jalapeño chile pepper, seeded and finely chopped
  • 1 tbsp olive oil
  • ½ tsp lime zest, finely shredded
  • 1 tbsp lime juice
  • 1 tbsp vinegar
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  1. In a bowl, combine peaches, red pepper, green onion and chile pepper.
  2. In another bowl, whisk together oil, lime zest, lime juice, vinegar, salt and pepper. Drizzle lime mixture over peach mixture; stir gently to coat.

Makes 2 cups


Grilled Corn Salsa

Try this salsa with a piece of spicy grilled chicken, salmon or as a dip with homemade pita chips.

  • 4 ears of corn, husks and silks removed
  • ½ medium red bell pepper, seeded and chopped
  • ⅓ cup red onion, chopped
  • 1 fresh jalapeño chile pepper, seeded and chopped
  • ¼ cup fresh cilantro, snipped
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  1. Rub a very small amount of canola oil on each ear of corn.
    1. For a gas grill: Preheat grill and then reduce heat to medium. Place corn on grill rack over heat. Cover and grill 12 to 16 minutes, or just until tender, turning frequently.
    2. For a charcoal grill: Grill corn on the rack of an uncovered grill directly over medium coals. Grill 12 to 16 minutes, or just until tender, turning frequently.
  2. Remove corn from grill. When cool enough to handle, cut kernels from cobs (should have about 2 cups).
  3. In a large bowl, combine all ingredients together and toss. Cover and chill for at least 2 hours.

Makes 2 cups

Recipes adapted from: Ultimate Mexican. Better Homes and Gardens Special Interest Publications, 2010.

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