Summer Salsas

Three tasty salsas: including a copycat version from a popular restaurant chain!

Copycat Restaurant Salsa Recipe:
2 cans (14.5 oz. each) whole tomatoes, drained
3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 t. garlic salt
1/2 t. salt
1 t. cumin
1/2 t. sugar
2 t. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Fresh Fruit Salsa with Homemade Cinnamon Chips Recipe:
Ingredients for salsa:
2 kiwis, peeled and diced
2 Fiji apples, peeled, cored, and diced
1 c. raspberries
1 pound strawberries
1-2 peaches, peeled and diced
1 t. white sugar
1 t. brown sugar
3 T fruit preserves, any flavor

Ingredients for cinnamon chips:
10 (10 inch) flour tortillas
Butter-flavored cooking spray
1/2 c. white sugar
1 T cinnamon

In a large bowl, thoroughly mix kiwis, raspberries, strawberries, and frozen peaches. Then mix in apples (I added them last because I didn’t want them to brown), white sugar, brown sugar, and fruit preserves. Cover and chill in the fridge for at least 15 minutes.
Preheat the oven to 350 degrees.
Mix together the sugar and cinnamon in a bowl.
Coat both sides of a flour tortilla with butter-flavored cooking spray. Cut into wedges using a pizza cutter and dredge each wedge in cinnamon-sugar mix. Place in a single layer on a large baking sheet. Repeat until baking sheet is full.
Bake in preheated oven for 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for about 15 minutes (they will get crispier as they cool). Serve with chilled salsa.

Black Bean and Corn Salsa Recipe:
1 can yellow or white corn, drained
1 can black beans, drained and rinsed
1 can RoTel diced tomatoes and green chiles
1 bunch cilantro, finely chopped
1/2 small red onion, finely chopped
2-3 green onions, finely sliced
1 red bell pepper, finely chopped
2-3 T lime juice
1 avocado, chopped
1/2 t. minced garlic
small amount of jalapeno, depending on how hot you like it
dash of cumin

Elyse Ellis

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