Salsa The Spice Of Summer


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, de-seeded and 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
2 – medium or 1 large size mild green Chili peppers de-seeded and course chopped
1 or 2 green or red jalapeno peppers, minced {de-seed and de-vane peppers for pepper flavor and less heat from the peppers}(Use 1 pepper, 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, mild chili pepper(s), 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 Dip
A chunky, savory summer dip 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
1 ripe avocado – peeled, pitted and chopped
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 de-seeded finely chopped green or red hot pepper to add more spice to your life)

Directions:
In a bowl, gently stir together avocado, pepper, onion, and garlic. Mix in tomatoes, parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta {cheese of your choice}. Cover with plastic wrap. Best served chilled for 2 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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6 responses to “Salsa The Spice Of Summer

  1. Going to have to try the feta and avocado dip. Sounds amazing.

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  2. Tomatoes, onions, pepper, and tomatillos are ripening. Salsa is on the horizon. -Oscar

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  3. I absolutely love fresh salsa. Thanks for the recipe!

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  4. Seeing how store-bought salsa is more or less made with Franken-Maters anymore, I’ll be making a lot more salsa this year, and your recipe sounds great! I’ll probably add some garlic as well. Thanks for sharing!

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