Summer Salsa

I love Mexican food! Tacos, enchiladas, burritos, tortilla chips, salsa, Fajitas…

I could eat Mexican food every meal of everyday. Did you know people have mistaken me for Hispanic before? Also, Mediterranean, Chinese, and Russian. Most recently Russian. I was told I have a ponytail of a figure skater. Quite odd I know.

I also don’t eat spicy food.  Sounds like a Catch-22, right? No win here, I love the food, but the food hates me… I am also reading Catch-22 for my book club, which has shined new light on how often I use the phrase. Trying to incorporate it once per day, for fun.

If I am not getting my produce from my garden or  my dad’s garden, then it is coming from the farmers market. These lovely veggies came from the the farmers market on Nicollet Mall in Downtown Minneapolis. Aren’t they gorgeous?

For a recent BBQ on our patio, I decided to use these veggies to make a batch of fresh salsa.  I love making summer salsa, not only for the satisfaction of seeing it disappear when my friends get a hold of it, but because it is easy, quick and tastes so deliciously fresh!

After chopping for what seemed like forever, my salsa was over half way done. Ok, it really was not forever, maybe 20 mins.

Add in the final ingredients: corn, black beans, fresh chopped cilantro.  Season to taste with garlic powder, salt and fresh ground pepper.  Then top it off with the juice of one fresh lime.

Then dig in… as my friend Kayla did while it was still in the mixing bowl 🙂

Now it’s your turn, go check out your local farmers market and throw together a batch. Ideal for a Fall BBQ or tailgate!

Fresh Summer Salsa

yields 6-8 cups- can be divided in half

  • 5-6 medium, ripe tomatoes (I normally buy what ever is abundant and cheap)
  • 2 Poblano peppers, (or  2 green bell peppers and one pepper with a mild heat)
  • 1 medium red onion
  • 1 bunch fresh cilantro (1/2 cup rough chopped)
  • 1 can sweet corn, drained (optional)
  • 1 can black beans, drained and rinsed (optional)
  • 1 lime
  • 1/2- 1 tablespoon garlic powder (season to taste)
  • Salt and pepper (season to taste)
  1. Chop tomatoes, peppers, red onion and cilantro.
  2. Combine chopped veggies, cilantro, corn and black beans in large bowl.
  3. Cut lime in half. Squeeze juice of lime over salsa.
  4. Season to taste with garlic powder, salt and pepper.
  5. Serve immediately or refrigerate. Flavors will deepen over night.

 


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One response to “Summer Salsa”

  1. […] I am also feeling the need for some chips and salsa. […]