Homemade Salsa 3 Ways

 Homemade Salsa 3 Ways

Traditional Mexican Salsa 

(Recipe from Ricardo) 

 2 tbsp (30 ml) olive oil 

1/2 to 1 jalapeño pepper, seeded and finely chopped 

1 small red bell pepper, seeded and diced 

1 small red onion, diced 

1/2 tsp ground cumin 

1/2 tsp sweet paprika 

1/2 tsp ground coriander 

2 garlic cloves, finely chopped 

1 lime, the juice only 

2 tbsp (30 ml) tomato paste 

1 teaspoon (5 ml) sugar 

2 cups (340 g) plum tomatoes, peeled, seeded and roughly chopped (about 5 tomatoes) 

1/4 cup (10 g) fresh cilantro, finely chopped 

 In a pot over high heat, soften the jalapeño pepper with the red bell pepper, onion, cumin, paprika and ground coriander for 2 minutes. 

Add the garlic and cook for 1 minute while stirring. 

Add the tomatoes, lime juice and tomato paste. 

Season with salt and pepper. 

Simmer for 5 minutes over medium heat. 

Add the cilantro and mix well. 

Transfer to a bowl and let cool 

Cover and refrigerate for 6 hours. 

Serve with nachos and other Mexican dishes, if desired. 

 Fire Roasted Salsa 

 (Recipe From Thug Kitchen) 

 1 can (14.5 oz) fire roasted diced tomatoes 

½ white onion, chopped 

1/3 cup chopped green onions 

1/3 cup chopped cilantro 

1 jalapeno pepper, seeded 

1 entire roasted garlic

 ¼ teaspoon ground cumin 

Juice of ½ lime 

Salt to taste 

Roast the entire garlic: Turn toaster oven on to 400 degrees 

Line with aluminum paper 

Cut off the top part of the garlic to expose the bulbs. 

Take off some of the extra paper on the outside to expose some of the bulbs aswell but make sure its still holding together so don’t overdue it. 

Put the garlic on the aluminum paper and drizzle olive oil over it. 

Wrap up the garlic in the aluminum paper, only leaving a small hole at the top. 

Put that in toaster oven for about 40 minutes. 

 Add all the ingredients into a food processor. 

Chop up to desired consistency.

 I like mine to still have some pieces, and not be entirely smooth. 

 Mango Salsa 

(Recipe from Cassandra Lonion) 

 3 tbsp olive oil 

2 tbsp fresh chopped coriander 

1 tbsp honey 

½ tsp salt 

2 mangos, diced 

1 small red onion, chopped finely 

Juice of 1 lime

½ jalapeno seeded and finely chopped 

 Mix all ingredients together and enjoy!

Avocado Cream

(Recipe modified from Cassandra Lonion)

1 cup salsa verde

1/2 cup belsoy

1/2 cup philedelphia

2 tbsp olive oil

2 avocados

3 tbsp lime juice

1 clove garlic

1/4 jalapeno

salt and pepper

Mix all ingredients in food processor and enjoy

Quick Mango Avocado Salsa

3 avocados, mashed

2 mangos, cubed

Lots of lime juice

Tabasco

Salt and pepper

(If you have time you can also add a little bit of red onion)