Saturday, August 15, 2009

Salsa Saturday

What do you get when you cross a Mexican and an Italian in the kitchen?

Una Bella Salsa!
From the kitchens of Carlos Orduna & Joanna Sutter

6-8 Roma tomatoes
3 jalapenos
1 vidalia onion
1 red onion
2-3 garlic cloves (not optional)
4-5 scallions
1-2 avocados
1 can black beans (optional)

Thyme
Cilantro
Lime juice (1/2 lime)
1/4 cup pineapple juice
Salt and black pepper

Chop, chop, chop. Mix together and let stand for one hour before serving.

Now, my sister-in-law Dawn makes a mean Polish Salsa...I would give you
that recipe but I'm running out of thyme.

Ciao, Amigos!

3 comments:

Geri 9:12 AM, August 15, 2009  

That sounds great! Will try it today... Here is another one.
Use fresh tomatoes this time of year...

From the Kitchen of: Gramie Kaslon


2 14.5 oz cans diced tomatoes, with juices
1 chopped onion
1 chopped green pepper
1 4 oz can chopped chilies
1/4 tsp garlic salt
1/5 tsp salt
1/2 tsp chili powder
1 T white wine vinegar
Chopped cilantro - optional


Mix well in bowl, let chill.

Maria 10:22 AM, August 15, 2009  

Fresh salsa is the best!

Joanna Sutter, My Favorite Things 12:18 PM, August 15, 2009  

I love making salsa...I need to do it more often.

My friend Sheila has the most amazing recipe for mango salsa that I can't wait to share with you on another Salsa Saturday (thanks in advance, Sheila).

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