Summer Salsa Recipes
SUMMER CUCUMBER SALSA
A new twist on salsa, for using cucumbers from the garden!
Categories Snacks Party Party Snacks Other Other Snacks Vegetarian Vegetarian Snacks Snack Snacks Snack
Yield 6
Number Of Ingredients 8
Steps:
- (20 minute prep-time is for chopping up all the ingredients.)
- Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
- Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
- Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
- Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
- Chop red onion into small pieces.
- Mince cilantro and dill.
- Combine all chopped veggies in a large bowl.
- Add cilantro and dill and mix together well.
- Add a few squeezes of lime juice and mix together again.
- Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
SUMMER YELLOW SQUASH & ZUCCHINI SALSA
4th of July for many, marks the peak of the barbecue season. This homemade fresh summer squash & zucchini salsa makes a excellent side dish. Less than 8 ingredients & under 10 Minutes. So easy and quick to make; a perfect side for barbecue season.
Provided by Nija Clark
Time 20m
Number Of Ingredients 10
Steps:
- In medium saucepan and 1 tablespoon of olive oil over medium heat.
- Add diced zucchini, yellow squash and salt and pepper to taste.
- Sautee until just tender about 3 minutes. Careful to not over cook, should still have crunch to them you do not want them to become mushy.
- Set squash aside to cool
- In bowl tossed cooled vegetables, parsley, basil and 2 tablespoons of olive oil
Nutrition Facts : Calories 124 kcal, Carbohydrate 6 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
FRESH SUMMER SALSA
This fresh-tasting combination is great with chips or grilled salmon, chicken or pork chops. But it's so good, sometimes I just eat it with a spoon! -Lindsay Anderson, Inman, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.
Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SUPER SUMMER SALSA
This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips.
Provided by Carizona
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 46.5 g, Fat 1.1 g, Fiber 6.7 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 542.1 mg, Sugar 19.9 g
SUMMER SALSA
Categories Vegetable Vegetarian Kid-Friendly Quick & Easy High Fiber Low/No Sugar Backyard BBQ Dinner Healthy Simmer
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Wash and scrape carrots and baby potatoes. Coarsely grate the carrots, cut the potatoes in half. If the potatoes are much larger than a silver dollar, you will need to quarter them. Cut the squash lengthwise in half, then slice thinly. In a Dutch oven (I like to use the Lodge cast iron one) Heat the oil, add chopped onions and sauté until golden tender. Add grated carrots and sauté a bit longer until the mixture turns golden orange, then add the squash, potatoes, and diced tomatoes, reduce the heat, cover, and slowly cook until the mixture has a salsa consistency, and all vegetables are tender. Add the garlic during the last 10 minutes of cooking. Season to taste, dress with chopped fresh parsley, serve hot, warm, or cold, with a dollop of sour cream and fresh multigrain bread. It goes well by itself or as a side to grilled/baked meat.
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EASY HOMEMADE SALSA RECIPE RECIPE | BON APPéTIT
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4.7/5 (14)Estimated Reading Time 1 minServings 4
- Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.
- Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
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- Salsa Macha. Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
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- Grilled Serrano Salsa Verde. This smoky sauce goes well with any grilled meat or fish. The grill tames the heat, don’t worry. View Recipe.
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