Summer Salsas
Methods Chop it up, mix it up and serve! You can certainly dip your chips into any of these salsas, but they're especially delicious added to grilled proteins.
Additions You can play around with various fruits, veg and herbs on your own. These are just a couple of my favorites.
Fruit and Avocado Salsa
1 avocado, halved, pitted, peeled and diced.
2 ripe mango, peeled, pitted and diced OR a 1 pineapple (try grilled), diced, OR a pint of strawberries, diced
1 small red onion, diced small
1/4 cup finely chopped cilantro
1 habanero chili (stem and seeds removed), minced (less if you don't like as much heat)
2 Tbls fresh lime juice
1/2 tsp coarse salt
Combine all ingredients to taste...yep...it's that easy.
Serve on top of seafood, poultry or pork. Top fresh bread with goat or feta cheese and salsa.
Tomato salsa
1 lb yellow (or red) tomatoes
1/2 medium white onion
1 jalapeno chile
1 garlic clove
1 cup fresh cilantro
1 tsp coarse salt
2 tsp white vinegar
salt and pepper to taste .
Heat large skillet over medium-high heat. Add tomatoes, onion, jalapeno and garlic cook until veg is charred on all sides (10-20min);
Remove from heat and cool; peel garlic, cut tomatoes, onion, and jalapeno into chunks and blend with emersion blender or food processor.
Serve over potatoes, grilled veggies (try grilled cauliflower), seafood, poultry or beef.
Blueberry Peach Salsa
1 1/2 cups blueberries (coarsely chopped)
1 lime (zest and juice)
1 large peach, pitted, peeled and finely diced
1 small shallot, finely chopped
3 Tbls chopped basil
3 Tbls chives chopped
1 serrano pepper
1 Tbls olive oil
salt & pepper to taste
Chop fruit and veg
Juice and zest lime.
Add remaining ingredients.
Serve immediately, or cover and chill up to 24 hours.
Serve on top of seafood, poultry or pork. Top fresh bread with goat or feta cheese and salsa.
Eat UP!
Deliciously,
Jillian
#eatUP #elevateyourplate #summersalsas #toppings #studiomefitnessnutrition