Fresh, sassy salsas
If you have an abundance of ripe tomatoes from your garden that need a purpose, then we suggest you whip up some garden-fresh salsa. These three recipes use simple ingredients and are a cinch to make. So grab a bag of tortilla chips, a margarita (or lemonade) and get snacking!
Red Salsa
1 whole tomato
1 whole jalapeño pepper (stem removed)
½ onion (sliced)
½ teaspoons salt
1 large clove garlic
1. Combine all ingredients in a blender and pulse to a desired consistency (may have to add a little water).
2. After blending put in a saucepan and simmer until the desired thickness is achieved (salsa gets darker the longer it cooks).
— Frank Diem, West Manchester Township
Mango Tomato Salsa
2 small mangoes, diced
2 plum tomatoes, seeded
and diced
½ cup sweet onion
1 jalapeño pepper
1/3 cup chopped cilantro
Juice of one lime
1. Combine chopped mangoes, tomatoes, onion, jalapeño and cilantro in a medium bowl.
2. Squeeze two halves of a small lime over the bowl.
3. Toss and allow to stand until ready to serve.
Not-so-hot Salsa
1 can stewed tomatoes
3 tablespoons sweet onion, chopped
3 tablespoons green pepper,
chopped
½ teaspoon garlic powder
½ teaspoon chili powder
Splash of olive oil
3 plum tomatoes, diced
Crushed red pepper flakes,
salt and pepper, to taste
1. Combine all ingredients except diced plum tomatoes and chop in a food processor.
2. Toss in diced tomatoes, salt, pepper and crushed red pepper and let stand at least 15 minutes.
— Tracey Cullen, West Manchester Township
Comments (0)
