Choice Of Salsa Recipe
corn, tomato fresca, tomatillo avocado, or roasted tomato with chipotle peppers
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Ingredients
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Corn Salsa
Tomato Fresca Salsa
Tomatillo Avocado Salsa
Roasted Tomato Chipotle Salsa
Method
Corn Salsa
- 1
Prepare the Corn
In a skillet over medium heat, add the corn kernels and sauté until heated through, about 5 minutes.
- 2
Mix Ingredients
In a large bowl, combine the sautéed corn, chopped red onion, cilantro, lime juice, salt, and black pepper. Stir until well mixed.
- 3
Chill
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
Tomato Fresca Salsa
- 4
Combine Ingredients
In a medium bowl, mix the diced tomatoes, finely chopped red onion, minced jalapeño, lime juice, chopped cilantro, and salt.
- 5
Rest
Let the salsa sit for 15 minutes at room temperature to allow the flavors to develop.
Tomatillo Avocado Salsa
- 6
- 7
Blend
Pulse until the mixture reaches your desired consistency, either chunky or smooth.
- 8
Chill
Transfer to a bowl and refrigerate for at least 30 minutes before serving.
Roasted Tomato Chipotle Salsa
- 9
Roast Tomatoes
Preheat the oven to 400°F (200°C). Place the halved Roma tomatoes on a baking sheet and roast for 20-25 minutes until they are blistered.
- 10
- 11
Blend
Blend until smooth or to your desired consistency.
- 12
Cool and Serve
Allow the salsa to cool and serve with tortilla chips or as a topping for tacos.