3 easy summer salsas | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2017/06/27/3-easy-summer-salsas/

Who doesn’t love salsa?! Jarred stuff is good and all, but have you ever tried making it fresh at home? It’s SO easy, especially in a food processor! I find it really gets things nicely minced. That way, the salsa can be easily picked up by a tortilla chip or dolloped onto burgers, wraps, and dogs without chunks falling all over the place. To get in the spirit, I’m bringing you 3 summer salsas that everyone will fall in love with!

For the first, I kept things simple with and made a pico de gallo. It’s fresh, tomato-y and has everything you love about classic salsa!

For the second one, I got a little more funky by making a pineapple version with some extra heat from jalapeños! You can add or reduce the amount you use for that one depending on how spicy you like it.

For the last, I combined roasted strawberries and poblano peppers for a sweet and savory, totally mind-blowing flavor combination. Wowza!

So what are you waiting for? Grab your food processor, make one or all three, then get to dippin’! Your friends and fam will be blown away by how much of a summer salsa master you’ve become.

The pico de gallo is perfect for tortilla chips, but I definitely recommend experimenting with these salsas on other things. The pineapple salsa would be great on the jackfruit taco recipe, and the roasted strawberry and poblano even works well as a marinade for tofu, tempeh, or vegan meats!

Summer salsa is soon gonna be your new bestie, am I right? Keep scrolling to get all 3 recipes!

pico de gallo

Ingredients

3 vine tomatoes, halved1/2 a jalapeño, remove the seeds and you can add more pepper for extra heat1/2 a red onion3 cloves garlic1 lime, juiced1/2 tsp sea salt1/2 tsp ground black pepper1/4 tsp chipotle chili1/4 tsp cumin1/4 cup packed fresh cilantro

Instructions

Place everything in a food processor and pulse a few times until ingredients are combined and minced.Pour into a bowl and serve immediately or jar and refrigerate for later use. Alternatively you can finely chop all the ingredients and combine together in a bowl.

Notes

pineapple salsa

Ingredients

11 oz / 300 g pineapple pieces1/2 a jalapeño, remove the seeds and you can add more pepper for extra heat1/2 a lime, juiced1/4 of a red bell pepper3 cloves garlic1/2 a red onion1/4 cup loosely packed mint1/2 tsp sea salt1/2 tsp ground black pepper1/4 tsp red chili flakes

Instructions

Notes

roasted strawberry & poblano pepper salsa

Ingredients

3 cups whole strawberries1 poblano pepper1/2 a yellow onion1/2 a lime, juiced1/2 tsp sea salt1/2 tsp ground black pepper1/4 tsp smoked paprikasmall handful of chives

Instructions

Set oven to broil. Place the whole poblano pepper and the strawberries on a baking sheet and place under the top element to roast for approximately 12 minutes. Keep an eye on them and flip the pepper after about 6 to 8 minutes once the top looks charred and the skin is blistered all over. The strawberries don’t really need to be flipped unless you notice them getting too burnt.Remove from the oven and place the pepper immediately in a plastic bag. Seal it and let it steam for about 10 minutes. Let strawberries sit on the baking sheet to cool while the pepper steams.Remove the pepper from the bag and the skin should easily peel off. Then slice it in half and remove the inside seeds. Place the pepper and strawberries in a food processor with the remaining ingredients. Pulse a few times until the ingredients are well combined. The texture of this salsa will be less chunky than the others since the pepper and strawberries are soft and cooked they’ll process into more of a purée.Either use immediately as a marinade or chill in the fridge for 1 hour before serving as a salsa.

Notes

The post 3 easy summer salsas appeared first on hot for food by Lauren Toyota.

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