I know this picture doesn’t do the meal any justice because grilled okra …. sweet potato fries….corn-tomato salad…tofu hoagie all tasted better than it looks (here) but luckily my friend Dominique, who is a photographer, captured these photos. Thanks girl! 🙂
With salsa and chips, life is complete. You can quote me on that.
So today I bring you recipes for three salsas. You’re welcome. 😉
Keep in mind that each of these recipes can be adapted to your spice palate.
Ingredients for Tomatillo-Corn Salsa:
Corn, fresh off cob
1. Peel and rinse tomatillos then add to a vegetable grill tray with jalapeno and grill until charred and blistered.
2. Dice onion and garlic and sautee with vinegar and fresh oregano.
3. Add sauteed items to grilled items and blend until combined.
4. Add fresh corn from cob to the salsa.
5. Season to taste. Crumbled feta is a nice addition to this
Ingredients for Roasted Tomato Salsa :
1. Add tomato, onion, tomatillo, and peppers to a baking dish. Drizzle with olive oil, salt, and cumin seeds.
2. Roast for 30ish minutes at 350.
3. Add ingredients to a bowl and blend with fresh cilantro.
4. Season to taste and eat!
Ingredients for Grilled Poblano Salsa:
Red Wine Vinegar
1. Add poblano peppers and jalapeno to vegetable grill pan and grill until charred.
2. Meanwhile, add diced garlic to a bowl with vinegar, salt, and sugar.
3. Once peppers are evenly blistered and look cooked through, remove from the grill and add to a bowl then put a lid or layer of plastic wrap on top of the bowl. This process helps separate the skin of the pepper from the flesh. After about 10 minutes, peppers should be cool enough to touch: peel the skin off of the peppers. As you peel the skin, you can also remove some seeds. Remember: the seeds of peppers contain the heat so depending on how spicy you want it, keep that tip in mind.
4. Once peppers are cleaned, add to the the garlic-vinegar and blend until a smooth consistency is formed.
5. It’s that easy and ready to serve! This is a great hot sauce as well. Don’t be shy to add drops of this to your tacos/soup/etc. Also, if you like it spicier, add more jalapenos to the mix. With one jalapeno used in this recipe, it was a medium heat (IMO).
When properly stored, these should last up to two weeks…in the fridge that is. 😉
On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!
The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).
Corn, cut fresh off cobb
Red pepper, diced
1. Prepare all veggies and put in a big bowl.
2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.
3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.