An easy to make salsa that is big in flavor and colorful. Fresh tomatoes, corn, and chilis add crunch Great served with Mexican favorites. We also make a fresh-mex pizza with this salsa.
3/4 C black beans drained and washed
3/4 C corn*
1 roma tomato deseeded and diced
1 shallot diced
2 serrano chilis diced*
1/2 C cilantro chopped
1/2 lime juiced
1/8 t cumin
Mix all ingredients in small bowl and season to taste with salt. Can be used immdeiately but tastes better if marinated 4 hours to overnight. Serve as side, a dip, or use in burritos, tacos, quesadillas, and Southwest Pizza.
*I use fresh roasted corn. Canned or frozen corn can be substituted. I also use fresh tomatoes and chilis.
*I am finding that sometimes the chilis I buy have no heat, that includes poblanos, jalapeños, and serranos. They taste like a green pepper, disappointing. I add cayenne when this happens.
Tomatillos are an incredibly veratile ingredient that really stand out in a simple salsa verde. In this recipe, the tomatillos are roasted anf then pureed into a wonderful tangy sauce. This recipe can also be made without the roasting, but the sauce should be eaten same day. This salsa can be combined with avocado for a wonderful salad dressing or dip.
What is a tomatillo?
Tomatillo is a tart fruit that is native to Mexico. It is bright green in colot and grows within a husk. When I was growing up, we had a gooseberry plant with produced tangy (mouth-puckering) berries. The gooseberry plant is related the tomatillo.
3 garlic cloves
2 Serrano chilis
3 T cilantro
1 shallot diced
Husk, wash, and slice tomatillos. Fresh tomatillos can feel sticky to the touch, but the stickiness washes off.
Remove skin from garlic cloves. No need to chop.
Place cut tomatillos and garlic cloves in non stick skillet over medium high heat. Cook about 7-9 minutes until browned and then turn them over and repeat step.
Once browned and softened put ingredients into a food processor. Add diced serranos (or other peppers) and blend.
If using immediately, add cilantro and onion. If storing, add cilantro and onion when ready to use. Cilantro or onion can be fresh choped and added or pureed in a belnder.
We add serrano peppers for some extra heat, but other peppers can be used for more heat, or peppers can be avoided for no heat.
Peppers such as poblanos can also be roasted and added to the sauce. This changes the sauce flavor to a more earthy, savory and less fruity sauce.
Chunky pico de gallo or salsa fresca. Quick to make and better than out of jar. Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño. I learned this recipe from a 10 year-old friend–it’s that easy to make.
2 Roma tomatoes
1 jalapeño (or serrano)
1 garlic clove minced
1//2 lime juiced
1/4 C chopped cilantro
1/4 t cumin
1/4 t cayenne pepper
Salt and pepper
Remove seeds from tomatoes and dice and place in medium bowl.
Remove seeds from jalapeño and dice. Add to tomatoes.
Add in garlic, cilantro, cumin and stir to combine. If the cumin is aged, add another dash.
Add lime juice and season to taste.
Serve with tortilla chips.
We eat pico de gallo on our grilled fish, add to salads, tacos and burritos.
For a low calorie salad, use pico de gallo with juice. There is no fat.