4 Homemade Salsa Recipes To Try This Summer!
There are many battles in parenting, and one of the biggest ones in my house is getting my kids to eat vegetables! It doesn’t matter how many times I’ve prepared it and they’ve eaten it and liked it- when my kids see veggies they automatically assume the worst.
However, there is one form of vegetable that takes exception to this rule. It seems that my kids don’t mind at all when they see a bowl of fresh salsa or pico de gallo on the table- and I can’t say I blame them!
Salsa is one of my favorite things to serve because it’s full of nutrition, is the perfect summertime snack or dinnertime addition- and it’s just so darn delicious! A large bowl of fresh pico de gallo will be gone by the end of dinnertime at my household. My kids think it’s delicious- and I love that they are getting some veggies, too! Win-win!
It’s also such a great way to use up vegetables that are going bad- particularly from the garden! Who doesn’t always have a bunch of extra tomatoes kicking around when it’s garden harvest time? Salsa at this time of year just makes sense!
Our favorite pico de gallo is really basic- just chop up white onions, tomatoes, cilantro, garlic and toss with a little lime juice and salt and pepper. But sometimes you want to do something a little different. Here are some great salsa recipes you could give a try, and all with a slightly different twist!
I love me some avocado, so why not throw it into the salsa itself? This is a hearty and flavorful salsa variation. I think it would be especially delicious served on top of grilled chicken!
Avocado Corn Salsa
Tastes just like Chipotle’s corn salsa but it’s really a million times better! Author: Chungah Rhee
Prep time:
Yield: 4 servings
Serving size: 4
Calories per serving: 98
Ingredients:
Yield: 4 servings
Serving size: 4
Calories per serving: 98
2 cups canned corn kernels, drained
1 jalapeño pepper seeded and diced
1/4 cup diced red onions
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1/4 teaspoon salt
1 avocado, halved, seeded, peeled and diced
Directions:
In a large bowl, combine corn, jalapeño, red onion cilantro, lime juice, sugar and salt. Stir in avocado.
Serve immediately.
Source: sdamndelicious.net
Serve immediately.
Source: sdamndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
If you have a garden, or even a neighbor with a garden, chances are there’s a lot of cucumbers going around! Here’s a deliciously unique way to use them up! I love that this is a creamier salsa as well.
Crisp Cucumber Salsa
Serving size: 2
Calories per serving: 82
Ingredients:
Calories per serving: 82
2 cups finely chopped cucumbers, peeled and seeded
1/2 cup finely chopped seeded tomatoes
1/4 cup chopped red onions
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4 1/2 teaspoons 4-1/2 minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1 1/2 teaspoons 1-1/2 lemon juice
1 1/2 teaspoons 1-1/2 lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops
Directions:
In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Source: stasteofhome.com
Source: stasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
If you’re not usually a fan of Mexican flavors, why not try this Greek version? Similar ingredients, but with a Greek twist that makes it truly one of a kind!
Greek Salsa
Just as addicting as Pico de Gallo, but with Greek flavors. Perfect for dipping pita chips, or spooning over chicken, beef, or fish!
Ingredients:4-5 tomatoes
1 medium cucumber
1 small or 1/2 large red onion, chopped (about a cup)
optional: handful chopped olives
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon minced fresh garlic
1/2 teaspoon dry oregano
1/2 teaspoon Italian seasoning
optional: red pepper flakes, to taste
2-3 tablespoons fresh flat-leaf (or "Italian") parsley
1/4 cup crumbled feta cheese
Directions:
Chop tomatoes, gently discarding some of the inner pulp. Your cucumber can be peeled or unpeeled- cut in half length-wise and use a spoon to scrape out seeds. Chop into bite-sized pieces.
Combine chopped tomato, cucumber, and onion in a bowl.
In a separate bowl, whisk together all dressing ingredients (or really, just add them directly to the salsa- why dirty another dish!). Toss everything together and add in parsley. Mix and then taste, and add additional kosher salt to taste. For best flavor, let sit in the fridge for 30-60 minutes before serving.
Add feta right before serving (or you can simply sprinkle on the top) and serve with pita chips.
Source: sourbestbites.com
Combine chopped tomato, cucumber, and onion in a bowl.
In a separate bowl, whisk together all dressing ingredients (or really, just add them directly to the salsa- why dirty another dish!). Toss everything together and add in parsley. Mix and then taste, and add additional kosher salt to taste. For best flavor, let sit in the fridge for 30-60 minutes before serving.
Add feta right before serving (or you can simply sprinkle on the top) and serve with pita chips.
Source: sourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
If you’ve never tried adding fruit to your fresh salsa, you are missing out! The sweet really goes well with the spice of jalapenos and tangy sweetness of tomatoes. Peaches are a great way to go if you’ve never given it a shot! Add some corn and avocado and you’ve got another hearty salsa that will go great on tacos or any of your grilled meats!
Peach, Corn, and Avocado Salsa
This fresh and simple salsa recipe is perfect for summertime. It is great served with chips, grilled chicken, fish, or with any Mexican meal.
Ingredients:3 medium peaches peeled, pit removed, and chopped
2 ears sweet corn kernels cut off the cob
1 cup cherry or grape tomatoes havled
1/3 cup diced red onions
1 jalapeño pepper, minced
1/4 cup chopped cilantro
1 large avocado pit removed and diced
2 tablespoons fresh lime juice
Kosher salt to taste and black pepper to taste
Directions:
In a large bowl, combine peaches, corn, tomatoes, red onion, jalapeno, and cilantro. Gently stir in the avocado. Add the lime juice and season with salt and pepper. Gently stir and serve immediately.
Note-this salsa is great with chips, crackers, or served with chicken, fish, or pork. It is also a great topping for tacos, burritos, salads, tostadas, and enchiladas.
Source: stwopeasandtheirpod.com
Note-this salsa is great with chips, crackers, or served with chicken, fish, or pork. It is also a great topping for tacos, burritos, salads, tostadas, and enchiladas.
Source: stwopeasandtheirpod.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Which of these salsa recipes are calling your name?
Sources:
- https://www.flickr.com/photos/75628061@N03/7381196250
- https://damndelicious.net/2013/03/04/avocado-corn-salsa/
- https://ourbestbites.com/greek-salsa/#tasty-recipes-39817
- https://www.twopeasandtheirpod.com/peach-corn-and-avocado-salsa/
- https://www.tasteofhome.com/recipes/crisp-cucumber-salsa/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
