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. 😉
My friend came over to cook and we started our day at the produce market then went to the Indian grocery store so she could stock up on spices. A perfect way to spend a Sunday, in my opinion! Anyway, while at the produce store she mentioned having sauteed kale nearly every night the week before…”but I never had it raw” she said, so I threw a bunch of kale into her basket and when we got home, we made this salad.
Kale’s nutritious self deserves a place on your salad plate. When you massage the leaves with lemon, they become tender and a perfect canvas for your favorite toppings.
Sesame Seeds, toasted
>>Served with tahini dressing:
Lemon, zest and juice
Crushed Red Pepper Flakes
Salt and Pepper
*Tahini dressing is my go-to dressing
1. Wash kale and remove stalks from leaves.
2. Put leaves in a bowl with lemon zest and juice and massage the kale while ripping the leaves into bite-sized pieces.
3. Chop all other vegetables that you want to add to the salad and mix with the kale.
4. Make tahini dressing: Combine tahini, lemon, water, pepper and salt and blend until smooth. Add olive oil at the end to thicken to your liking. I use water to dilute the thick tahini instead of oil for calorie savings and I think the texture is better as well.
5. Pour dressing over salad and mix until well coated.