This colorful salsa, eaten with tortilla chips is a tasty snack. It is also a nice addition to tacos, fajitas, or rice bowls. It can even be eaten on its own as a side dish or salad of sorts. It keeps well in the fridge for a week or so.
Poblano chiles (fresh or roasted) can be substituted for the bell pepper and jalapenos.
1 pound frozen corn
1/2 large onion, small dice (red onion looks pretty with corn)
1/2 green bell pepper, small dice (you could also use red bell peppers)
2 jalapenos, or to taste, minced
handful fresh cilantro, chopped
juice of 1/2 lime
kosher salt, to taste
Heat a large skillet over high heat. Add the frozen corn and cook, stirring often, until heated through and starting to char. Cooking it this way really brings out the sweetness of the corn. Let the corn cool completely.
Once the corn is cooled, add the remaining ingredients and mix to combine. Taste and add more lime juice or kosher salt, if needed.
Right before I graduated from college, I took a second part-time job at a small health food store in Arlington, Texas. There was a small kitchen and juice bar in the back of the store. We used organic produce to make juices, smoothies, salads, sandwiches, wraps, and soups. In addition to serving customers at the juice bar, we packaged soups, salads, and salsas in containers so that customers could take them home. By far the most popular thing to come out of that little kitchen was the Gazpacho. We chopped up a variety of organic veggies and mixed them with herbs and red wine vinegar and served it not as a cold soup, but as a salsa. It was a great way to use up the produce before it went bad. Unfortunately, the store went under once a Whole Foods opened up a couple of blocks away. I still make the Gazpacho Salsa from time to time. It always reminds me of my time at the little health food store.
Gazpacho Salsa is an excellent way to use up veggies in the fridge or to utilize all the amazing veggies you are getting in your CSA box. We eat the Gazpacho Salsa with tortilla chips or pita chips. It is also amazing with hummus. We make little pita pockets with hummus and the Gazpacho Salsa. So delicious and healthy.
This recipe is pretty adaptable and you can customize the veggies and dried herbs (or use fresh) to suit your tastes.
3 large tomatoes, cored
1 small (sweet) onion
1 small green bell pepper, cored
1 small red bell pepper, cored
1 large cucumber (or 2 small), seeds removed
2 stalks celery
1 medium zucchini, ends removed
juice from 1 lime
3 tablespoons red wine vinegar (or to taste)
1 teaspoon dried basil (or to taste)
1 teaspoon dried Italian herb mix or Bouquet garnish herb mix (or to taste) – or use any dried herbs you like
salt and pepper, to taste
Chop the tomatoes, onion, bell peppers, cucumber, celery, and zucchini and mix together in a large bowl. Alternatively, you can pulse the veggies to desired size in the food processor. Season the chopped veggies to taste with the lime juice, vinegar, dried herbs, and salt and pepper.
I got Cubanelle peppers in my Pinckney’s Produce CSA box this week. I knew I wanted to stuff them. I had left-over quinoa and black beans in the fridge that needed to be used. I decided to mix those ingredients with shredded chicken and some homemade salsa . The results were fantastic! These stuffed peppers have so much flavor. Paired with a simple salad and freshly cut-up cantaloupe, a dish like this makes eating healthy easy.
Cubanelle Peppers Stuffed with Chicken and Quinoa
1 cup cooked, shredded chicken
1 cup cooked quinoa
1 cup canned black beans, rinsed and drained
1 1/2 cup prepared salsa (see recipe below), divided
6 Cubanelle peppers (or other mild peppers like banana peppers or Anaheims)
Preheat oven to 400° F.
Cut the tops off the Cubanelle peppers and the remove seeds.
Spread 1/2 cup of salsa in the bottom of a baking dish that is big enough to hold all the peppers.
In a bowl, combine the shredded chicken, quinoa, black beans, and 1/2 cup of salsa. Stuff the peppers with the chicken mixture. Place the stuffed peppers in the baking dish. Spoon the remaining 1/2 cup of salsa over the peppers.
Bake in the oven for 45 minutes to 1 hour or until the peppers are tender.
1 15 ounce can diced tomatoes, drained
1/2 medium onion
1 clove garlic
2 – 3 jalapenos, stem end removed
3/4 teaspoon salt
1/2 teaspoon ground cumin
handful of fresh cilantro
juice of 1/2 lime
Blend ingredients together in a blender or food processor.
Lentils and Radish Leaves with Chimol (Salvadorian Salsa)
This is a healthy and quick mid-week meal. It is great served over rice (any rice would be good) and topped with the Chimol salsa. The lentils can be made with other greens (like spinach or mustard), but the radish leaves are quite nice. This recipe is a great way to utilize all parts of the radishes. Prepare the Chimol salsa while the lentils are cooking. The salsa adds crunch and freshness to the dish. I love the crunchiness and the tiny bit of bite the radish brings. These recipes are my friend Donna’s, but I adapted them slightly.
Lentils and Radish Leaves
1/2 cup brown or green lentils
2 1/3 cups vegetable broth
1 large bunch of radish leaves, cleaned and coarsely chopped (see note below)
1/2 medium onion, chopped
2 garlic cloves, minced
1 serrano chili, seeded and chopped
1 tsp. mustard seeds
1 tsp. cumin
1 1/2 tsp. coriander
salt and pepper to taste
Heat the lentils and broth to a boil, add the radish tops and balance of ingredients except salt.
Continue cooking on simmer, stirring often until lentils are tender about 35 minutes. Salt to taste.
Note: To clean the radish leaves: rinse in a bath of cold salted water. The salt will pull off the dirt and grit. Place in a colander and run water over leaves again. Discard bottom portion of leaves before chopping.
Chimol (Salvadoran salsa)
1 bunch radishes, diced
3 medium tomatoes, cored and diced
1/2 medium onion, chopped
1 jalapeno, minced (optional)
1 or 2 handfuls of fresh cilantro, chopped
juice from one lemon or lime
salt to taste
Mix all together and chill until ready to use.
From July 4, 2006: I’m so proud…my six year old son made this salsa pretty much by himself. All I did was chop and add the mint. I have been testing the recipes I intend to use in my kids’ cooking class and this one definitely passed the test. It was my son’s idea to add the blueberries. It turned out beautifully and tasted wonderful. This salsa was great on poundcake with a little whipped cream. It’s also great on cinnamon sugar tortilla chips. Just brush a flour tortilla with a bit of melted butter, sprinkle with cinnamon sugar, cut into eighths and bake until crisp. The measurements in this recipe are approximate.
1/2 pound fresh strawberries, washed, hulled, and diced
1/2 apple, washed, cored, and diced
handful of blueberries, washed
sugar, to taste
pinch of cinnamon
juice from 1/2 lime
mint, chopped, to taste
Combine all ingredients and serve as desired.
This is a nice change from tomato-based hot sauce. It’s great with tortilla chips. Depending on the jalapenos, this sauce can be really hot. If you would like, use serranos instead of jalapenos. Sometimes I blend this sauce until it’s very smooth. I like it that way for burritos and tacos (you could even put it in a squeeze bottle).
Tomatillo Hot Sauce
4 to 6 fresh jalapenos (according to desired heat level), stems removed
1 pound green tomatillos, husks removed and washed
1 medium onion, chopped
1 vegetable bouillon cube
1/2 cup water
2 T. olive oil
1 T. vinegar
2 cloves garlic, chopped
1/4 cup cilantro, chopped
In a medium saucepan add the jalapenos, tomatillos, onion, vegetable bouillon cube, water, olive oil, vinegar, and garlic. Gently simmer over medium-low heat for 30 minutes. Turn off heat and then let the sauce cool a bit. Add the cilantro and blend the ingredients with a stick blender (or in a food processor or blender).
My grape tomato plant is at its peak and the sweet little tomatoes are abundant. My jalapeno plants are also weighed down with plenty of bright green peppers. Pico de gallo is a perfect way for me to utilize my fresh tomatoes and chiles. During the summer months, I make pico quite often. We eat it as a snack with tortilla chips. We also enjoy pico on eggs for breakfast, on tacos, fajitas, burritos, and nachos. I like a couple of spoonfuls in my tortilla soup. tonight we used pico in black bean and chicken soft tacos.
For a nice variation, I’ll add tiny cooked salad shrimp to freshly made pico de gallo and serve with tortilla chips. It’s a terrific combination and a crowd pleaser, Great for parties and potlucks. Add chopped chipotles in adobo sauce for a delicious smoky version.
Pico de Gallo
I don’t usually measure when I make this pico, So all amounts are approximate. You can’t mess this up.
2 cups ripe tomatoes, chopped
1/2 onion, chopped
4 jalapenos, chopped
3 cloves garlic, minced
handful of cilantro leaves, chopped
juice from 1 small lime
Combine ingredients. Season with a dash or two of cumin and salt.