Salsa A Summer Delight


Salsa {This is a good basic Salsa}
Prep Time: About 20 minutes
Recipe Yield about 4 cups (2 pints)
Ingredients
4 or 5 large tomatoes, chopped
1 strong yellow onion, chopped
1/2 cup chopped fresh cilantro
3 to 5 cloves garlic, minced
2 tablespoon chopped fresh oregano or {1 Tablespoon dried}
1 tablespoon lime or lemon juice
2 tablespoons white vinegar
1 tomatillo, diced (optional) {Best roasted}
salt to taste
1 or 2 green or red jalapeno peppers, minced {de-seed peppers for more pepper flavor and less heat from the peppers}(Use 1 pepper then
taste Salsa, adjust salt and pepper to your taste.)

Directions
In a food processor or blender, combine tomatoes, onion, cilantro, garlic, oregano, lime juice, vinegar, tomatillo, hot pepper and salt to taste. Chop /blend a scant 20 or 30 seconds.
In a non-aluminum pan, over medium heat, warm until Salsa reaches 165 to 180 degrees. {Use meat thermometer to check temperature} Pack into (2) hot sterilized pint jars, Seal tightly, when cool, this may take several hours, refrigerate Salsa. Salsa will keep safely under refrigeration for 1 or 2 months.
For longer storage, process Salsa for 20 minutes in a boiling water bath. Cool over night, check to insure jars sealed properly. Store in a cool dark place. Salsa will safely keep 1 or more years.

Nutritional Information open nutritional information.
Calories: 53
Total Fat: 0.5g
Cholesterol: 0mg
Sodium: 13mg
Total Carbs: 11.7g
Dietary Fiber: 3.1g
Protein: 2.3g

Avocado Feta (cheese) Salsa Dip
A chunky, savory summer salsa that tastes great with tortilla or corn chips or as a topping for corn or flour tacos.
Prep Time: About 20 Minutes
Recipe Yields about 12 servings
Ingredients

2 plum tomatoes, chopped, {I like cherry tomato’s cut in quarters}
1 ripe avocado – peeled, pitted and chopped or {Mashed}
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano or {1/2 Tablespoon dried}
1 tablespoon olive oil
1 tablespoon red or white wine vinegar {replace with fresh squeezed lemon or lime juice}
4 ounces crumbled feta cheese or {Diced / Grated cheese that you like}
(1 finely chopped green or red hot pepper to add more spice to your life)

Directions:
In a bowl, gently stir together avocado, onion, and garlic. Mix in tomatoes, parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta {Cheese of your choice}. Best served chilled for 2 to 6 hours.

Nutritional Information
Servings Per Recipe: 12
Calories: 66
Total Fat: 5.6g
Cholesterol: 8mg
Sodium: 108mg
Total Carbs: 2.8g
Dietary Fiber: 1.3g
Protein: 1.8g

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4 responses to “Salsa A Summer Delight

  1. Thanks for the new (to me) idea for avocado. A pity I can’t grow them!

    Like

  2. Great post Po. I love your recipes. This one is especially timely as I’m starting to bring in tomatoes and peppers from the garden. Thank you.

    Like

  3. Teresa Cleveland Wendel

    Are your jalapenos hotter on account of the drought?

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    • Re: Teresa Cleveland Wendel – Pepper maturity, water and or heat stress can cause jalapenos to be a bit hotter, but, mostly their heat(hotness) is a function of variety. University of New Mexico has developed jalapenos that are almost sweet with little or no heat to varieties that are so hot they can be used to start camp fires 🙂

      Happy Gardening

      Like

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