With Cinco de Mayo just around the corner, it seems like a good time to experiment with some new salsa recipes. On most occasions, we make Black Bean and Corn Salsa, but I’ve decided it’s time to branch out and add a little variety to our salsa tastes.
I’m making a new salsa recipe every week in the month of May, and this week, I’m starting with a traditional tomato based recipe.
- 2 cups Roma tomatoes, diced (3-4 tomatoes)
- 1 cup white onion, finely diced (1/2 large onion)
- ¼ cup jalapeno, seeds removed and minced (1 jalapeno)
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon Kosher salt (or more to taste)
- juice of 1 lime (or more to taste)
Click here for the recipe from Love Grows Wild.
This red, white and green salsa…the colos of the Mexican flag…is a good choice for a Cinco de Mayo treat.
Looking for a Pineapple Salsa Recipe for next week!
This week we celebrate the retirement of a co-worker. To recognize this event, a reception has been planned and we’ve all signed up to provide food and drinks. My favorite easy to prepare contribution to these types of events is black bean and corn salsa, served with tortilla chips. Preparation takes only about 15 minutes, but it tastes best if refrigerated for at least eight hours so making the day ahead is perfect.
1 (15-oz.) can black beans, rinsed and drained $
1 (11-oz.) can shoepeg corn, drained $
1 small green bell pepper, chopped $
2 plum tomatoes, seeded and chopped $
4 green onions, chopped $
1/4 cup Italian vinaigrette dressing
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
Assorted tortilla chips
Stir together black beans and next 11 ingredients in a medium bowl; cover and chill 1 to 24 hours. Serve with tortilla chips.
Another great recipe from Southern Living, December 2008.