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5 Summer Salsa Recipes

Posted by Lorraine on 14th Jul 2016

Everyone loves a salsa. They're the perfect dip for tortilla chips or a great accompaniment to a delicious Tex-Mex dish. We have picked our favourite salsa recipes that we love to make all year round. Some of the recipes we have selected include fruit too, not all salsas have to be tomato based! Here you will find recipes for a classic Pico De Gallo Fresh Tomato Salsa, a delicious Grilled Pineapple Salsa which would taste so good if prepared over barbecue coals. Mango Salsa, Creamy Black Bean Salsa and a refreshing Watermelon Salsa. The beauty of all the dishes is that you can experiment with the flavours and level of spice to create a salsa that is perfect for you.We have changed all the recipes to UK conversions to make it even easier for you to make. We hope you like these tasty salsa dishes as much as we do.Pico De Gallo Fresh Tomato SalsaPreparation Time; 15 minutes.Makes 400g.This is a delicious classic salsa, so fresh and simple to make. To intensify the flavours it is ideal to make this a few hours before you plan to devour it. Don’t be afraid to add plenty of lime juice, salt and of course, chillies! Prefer a fiery salsa? Add extra chilli to suit your taste.Inspired by - epicurious.comFresh tomato salsaIngredients•    300g Fresh tomatoes, seeded and finely diced (3/4 pound)•    15g Chopped coriander (1/3 cup)•    40g White onion, finely chopped (1/4 cup)•    1 Small fresh jalapeño or serrano chilli pepper, finely chopped. You may includeseeds if you like. Add more chilli and seeds if you like it spicy.•    1 Tablespoon freshly squeezed lime juice. Add more to taste.•    1/2 Teaspoon fine saltMethod1. Mix all the ingredients together in a bowl.2. Season to taste with additional chilli, lime juice, and salt.3. Before serving, stir well and drain any excess liquid that has accumulated inthe bowl.We recommend leaving the salsa to infuse for a few hours in the fridge prior toeating. This salsa will keep in the refrigerator in an air tight container for up to oneday.Grilled Pineapple SalsaGrilled Pineapple SalsaPreparation Time; 15 MinsCooking Time; 20 MinsMakes; 700g (3 1/2 cups)We love this recipe. Its a little more time consuming to make due to the grilling of the fruit and vegetables but it adds a wonderful grilled smokiness and sweetness to the dish. We think this salsa tastes so good when the fruit and vegetables have been grilled on a BBQ. If you haven't tried pineapple salsa before then please give this recipe a try, its perfect for summer and it is so tasty.Inspired by - carlsbadcravings.comIngredients•    1/2 Ripe pineapple, trimmed, cored and sliced•    1 Large red bell pepper, seeded and quartered•    1/2 Small red onion, peeled and cut in half•    1 Jalapeño pepper, whole•    25g Coriander, finely chopped (1/2 cup - loosely packed) Add gradually, some don't like too much coriander so add to taste.•    1 Tablespoon lime juice•    1/4 Teaspoon ground ginger•    1/4 Teaspoon ground cumin•    Salt and pepper to taste•    Olive oilMethod;1    Heat grill to medium/high heat.2    Drizzle red onions with olive oil and thread onto a skewer. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.3    Grill pineapple and vegetables at medium/high heat until tender and lightly charred all over; approx 12 minutes for the onions, 8-10 minutes for the pineapple, or until caramelised, 6 minutes for the red bell peppers and jalapeño for 3-5 minutes. Turning occasionally.4    Remove from grill and once cool enough to handle remove any excess oil with paper towels.5    Chop pineapple, red bell peppers, and onions into small chunks. Deseed the jalapeño and dice. Reserve some of the seeds.5    Toss pineapple, red bell pepper, red onion, jalapeño, coriander, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeño seeds to taste.6    Can be served immediately or pop in an airtight container to chill for a couple hoursMango SalsaMango SalsaPreparation Time; 15 minutes.Serves 8.Another super tasty salsa. This mango salsa that is great served with fish and a perfect side for the BBQ season. Its also great as a dip for nachos. Your guests are bound to enjoy the flavours in this juicy mango salsa, plus its really healthy too.Inspired by - allrecipes.comIngredients• 1 Mango - peeled and chopped into small pieces• 44g Red bell pepper, finely chopped (1/4 cup)• 1 Spring onion, finely chopped• 2 Tablespoons chopped coriander• 1 Fresh jalapeño chilli pepper, finely chopped• 2 Tablespoons freshly squeezed lime juice• 1 Tablespoon freshly squeezed lemon juiceMethod;1. In a large bowl mix the mango, red bell pepper, spring onion and coriander.2. Add the jalapeño, lime juice and lemon juice. Stir well.3. Cover and allow to sit at least 1 hour before serving.Creamy Black Bean SalsaCreamy Black Bean SalsaPreparation Time; 20 minutes.Serves 16.Last summer we hosted a Mexican themed party and served up this creamy black bean salsa which went down a treat with everyone, even the little ones. Its a breeze to make and looks really colourful too. We split the salsa into two bowls, a milder option for those who don't like too much spice and the second bowl was extra fiery with jalapeños sliced on top. Delicious.Inspired by - tasteofhome.comIngredients1 tin     Black beans, rinsed and drained (400g) - We love Biona Organic black         beans.260g     Sweetcorn (1 1/2 cups) - Frozen is fine but thaw before use.175g     Sweet red pepper, finely chopped (1 cup)130g     Green bell pepper, finely chopped (3/4 cup)75g     Red onion, finely chopped (1/2 cup)Tablespoon chopped fresh parsley or coriander - We prefer coriander.125g     Sour cream (1/2 cup)63g     Mayonnaise (1/4 cup)Tablespoons red wine vinegarTeaspoon ground cuminTeaspoon chilli powder1/2     Teaspoon salt1/4     Teaspoon garlic powder1/8     Teaspoon pepperFresh jalapeño chilli pepper (Optional) - We diced and mixed a little into the salsa and added slices to the top to spice things up a little.Method;1.     In a large bowl, combine the black beans, sweetcorn, red and green peppers, red onion and parsley or coriander.2.     Combine the sour cream, mayonnaise, vinegar and seasonings; pour over the black bean mixture and toss gently to coat.3.        Add Jalapeño if using.4.     Refrigerate leftovers in an airtight container…if you have any!!Watermelon Salsawatermelon SalsaPreparation Time; 15 minutesServes;  6-8If you are after a refreshing, sweet salsa then this Watermelon Salsa is for you. It is really easy to make and is a firm favourite of ours, we love the addition of honey too. You may be best doubling the portion size if you're planning to serve this recipe at a party, the dish will soon be empty! Best served with plain or slightly salted nachos.Inspired by - creative-culinary.comIngredients•    1/2 Whole small seedless watermelon, diced•    2 Jalapeños, seeded and diced•    1/2 Red onion, diced•    1 Red bell pepper, diced•    1 Orange bell pepper, diced•    1 Yellow bell pepper, diced•    1 Bunch coriander, finely chopped•    1 - 2 Limes, freshly squeezed.•    1 Tablespoon honey•    1/2 Teaspoon salt; more if necessary to tasteMethod;1    Mix everything together in one large bowl; season to taste.2    Refrigerate for at least 1 hour before serving.We recommend leaving the Watermelon Salsa in the refrigerator for at least a few hours to allow the flavours to develop. Let us know which one you enjoyed the most via our Twitter or Facebook.SaveSaveSaveSave
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