So, there are a million and one ways to make salsa. Here are 3 of my favorite:
Corn Salsa
- 1 small bag frozen corn, thawed
- 1/2 green pepper, diced
- 1/4 red onion, diced
- Zest and juice of one lime (You may need 2 – limes can be stingy. You could also use bottled lime juice, but fresh is better.)
- Salt
Mix all of the above and let sit in fridge for several hours. Overnight is best.
Garlic-y Tomato Salsa
- 1 can fire roasted tomatoes
- 1 small can diced green chilies
- 1 small can sliced black olives, drained
- 1 bunch of green onions, diced
- 1/2 green pepper, diced
- 6-8 cherry tomatoes, diced (or Roma or whatever looks good)
- 1 TB of minced garlic
- 1 tsp cumin
Mix all of the above and let several hours. It tastes the best the next day.
Fruit Salsa
- 2 kiwi, peeled and diced
- 2 apples, peeled, cored, and diced
- 1 cup raspberries
- 1 pound strawberries, sliced
- 1 TB brown sugar
- 3 TB strawberry jam (any brand)
Slice strawberries and place in a mixing bowl. Mash just a little bit with a potato masher. My mom always did this with strawberries for strawberry shortcake. It gets the juices flowing – yum!
Mix the brown sugar and jam. Add strawberries and all the other fruit.
Note: This is the opposite of the salsas above. It does not last long and is best to eat the day you make it. We usually eat with cinnamon pita chips, but it would be great on yogurt, oatmeal, or even ice cream.