Salsa Sunday in La Gringa’s Kitchen

Welcome to Salsa Sunday

Sunday is my market and prep day. Even beach girls need some organization in their foodie lives. I have the same problem as many of you do at 4 pm when I’ve been writing all day and I’m hungry, “What’s for dinner?”

If I have a plan and some veggies and fruits prepped in advance then I am much less likely to reach for the tortilla chips or a quick quesadilla. I don’t have the American luxury of buying pre-washed bags of salad or veggies, which is really a great fall back plan for busy cooks who want nutritious food on the table quickly. So I wash and cut up jicama, cucumbers, carrots, melon, pineapple and lettuce. Here’s a post about eating real food at home in a hurry.

Today I made four salsas for quick additions to tacos, grilled fish or meats, or for veggie dips. Once I started roasting and chopping I couldn’t help myself.

I’m taking my salsas to Fiesta Friday where you too can find delicious recipes for your weekend fiestas.

Simple Salsa Recipes:

Pico de Gallo

Chop 2 ripe tomatoes, 1/2 red onion, 1/2 to 1 Serrano chili to taste, and a generous hand full cilantro. Mix with a squeeze of 1/2 key lime or 1/4 Persian lime and a dash of salt. This salsa will keep in the refrigerator for at least 7 days. If you’re feeling creative try a different pepper like jalapeno or red bell pepper, or add chopped cucumber or jicama. Pico de gallo is always in my refrigerator.

Pineapple Salsa

Make pico de gallo and substitute chopped ripe pineapple for the tomatoes and add chopped orange, yellow or red bell pepper.

Mango Ginger Salsa

Make the pineapple salsa and substitute ripe mango for the pineapple. Then add 1 tablespoon of fresh grated ginger root.

Roasted Red Pepper Salsa

Cut 2 large red bell pepper into quarters, remove seeds and stem. Quarter a large yellow or white onion. Coat vegetables with olive oil and a dash of salt. Roast in the oven at 400 degrees or on the BBQ using indirect high heat, for 20-30 minutes until the peppers and onions are soft and charred. Cool and whirl in a food processor with 1 glove of garlic. Adjust salt to taste.

Pickled Red Onions with Serrano

Slice 1 red onion. Optional add 1/2 Serrano chili sliced into rings, depending on your heat tolerance. Add 1/4 cup rice vinegar, 2 tablespoons sesame oil, 1 tablespoon sesame seeds and 1 tablespoon Korean red pepper powder or paprika. Let marinate at least two hours or overnight.

Buena salud, disfrute de su comida. Good health, enjoy your meal.

2 responses to “Salsa Sunday in La Gringa’s Kitchen

  1. I love all these salsas, but the ones with mangoes are my favorite. Thanks for sharing. Have a lovely week!

    Liked by 1 person

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