It’s National Salsa Month! Yes, that is a thing. Did you know, in Spanish the word “salsa” translates to “sauce” instead of the delicious Mexican dip we all know and love. There are infinite recipes for all sorts of salsa, but there are two main differences; roasted and fresh. Roasted salsa contains charred, roasted vegetables which add an entire new element to salsa. Fresh salsa is a little easier to make but just as delicious. Try one or both of our delicious recipes below.
- 12 plum tomatoes
- 2 cloves of garlic, unpeeled
- 1 small onion, quartered
- 1 jalapeno
- 1 ½ tablespoons of olive oil
- 1 teaspoon ground cumin
- 1 teaspoon of salt
- 1 teaspoon of sugar
- ½ tablespoon of white vinegar
- 3 tablespoons of fresh lime juice
- ¼ cup of chopped fresh cilantro
Preheat the broiler. Add the tomatoes, garlic, onion, and jalapeno to a medium baking dish and drizzle the veggies with olive oil. Broil the vegetables for 5-10 minutes, checking frequently while rolling and flipping them so they cook evenly on all sides. The vegetables should have a brownish black finish on the outside of their skin when they are finished in the oven. After the vegetables are charred, remove the skin and core of the tomatoes, jalapeno stem, and garlic skins. Add the charred vegetables to a food processor, and add all the remaining ingredients. Pulse the vegetables until you reach the desired consistency. Serve with your favorite tortilla chips. This also goes great on tacos, burritos, or as a side with most Mexican dishes.
- 3 cups of chopped tomatoes
- ½ cup of chopped green bell pepper
- 1 cup of onion, diced
- ¼ cup of minced fresh cilantro
- 2 tablespoons of fresh lime juice
- 4 teaspoons of chopped fresh jalapeno peppers (seeds are optional, they make it spicy)
- ½ teaspoon of ground cumin
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
Add all the ingredients to a food processor and blend until desired consistency is reached. If you prefer chunky salsa, you can add the ingredients to a bowl and stir until it is smooth. Serve with warm chips!
You know what goes great with salsa (besides chips)? A rockin’ pitcher of Sangria! Try serving this easy Sangria recipe with your homemade salsa.
- 1/2 apple cored, skin on, chopped into bitesize pieces
- 1/2 orange with the rind on sliced into small pieces, all seeds removed
- 3-4 Tbsp organic brown sugar (or 3 tbsp of organic cane sugar
- 3/4 cup orange juice (or more, to taste)
- 1/3 cup brandy
- 1 750 ml bottle spanish red wine
- Ice to chill
Add the apples, oranges, and sugar to a pitcher and muddle with a muddler (or a wooden spoon if you don’t have a muddler) for about a minute. Add the orange juice and brandy and muddle again to mix it up. Then, add the red wine and stir until the flavors are all incorporated. You can add more or less of any of the ingredients to taste. If you prefer a bit more of a bite in your sangria feel free to add some brandy or use less OJ. Add ice and stir again to chill it. If you have time, throw the pitcher in the fridge for about an hour to make sure it’s really cold, or just serve it over a lot of ice. Garnish with fruit of your choice.