Salsa Three Ways

salsa 3 ways

Summer is certainly at its peak, as it always is around my birthday.

This week has had it’s ups and downs but the heat has stayed consistent.

Despite the heat, my boot was lovely. I’m grateful to the people who made the effort to come out and celebrate/commiserate with me. My Sister and Mum catered so of course, the food was excellent. We had some epic fivesies, Bahn Mi and an assortment of slices and brownies. The Pallet looked absolutely fabulous and was just a lovely place to chill. Sunday was a little rough but realistically that was self-inflicted.

Fortunately, I recovered enough on Sunday to cook a nice pork roast for dinner. I’m excited to be living with enough people that roasts may become a regular menu item. I also managed to turn the leftovers into a lovely pasta dish the next night.

In trivia, we improved again (just) with a score 1 point higher than last week. We had fun though and really that’s more the point.

As the summer heat hits hard I thought I’d share with you a lovely summer side dish. Salsa Is quite versatile and really you can kind of mix and match it to your tastes but here are three versions I’ve put together for you to try out.

All three of these recipes have similar ingredients but each one has a different dominant flavour. I hope you enjoy them as much as we do.

Pineapple Salsa

5 slices tinned pineapple

1 tomato

½ cup Corn Kernels

½ Small Red Onion

¼ Cup Mint leaves

⅛  Pickled Jalapenos

 

Dice pineapple, tomato, red onion, & Jalapenos.

Gently mix together with corn kernels.

Finely slice the mint leaves and stir them through.

 

Mango Salsa (our family favourite)

1 Small Mango

1 Tomato

½ Small Red Onion

¼ cup Mint Leaves

 

Dice Mango, tomato, & red onion.

Finely slice the mint leaves.

Gently mix together taking care not to break up the mango.

 

Capsicum Salsa

½ Capsicum

½ cup Corn Kernels

½ Small Red Onion

⅛ cup Pickled Jalapenos

½ cup coriander

 

Dice Capsicum, red onion, & Jalapenos.

In a frying pan lightly cook the corn kernels until some are starting to brown.

Gently mix together with corn kernels.

Roughly chop the coriander and stir through.

 

Pretty simple.

The important part is the dice. To get the balance of flavours in each bite you really do need to make sure you chop the ingredients into small pieces.

As I said earlier salsa can be quite versatile but that’s not only in flavour. You can serve it up a few different ways to keep it interesting. Our family favourite is to do up a double batch of mango salsa and serve it with grilled chicken. It’s usually one of the first things to go on the menu when Mangos come into season.

Any of them go well in place of (or alongside) a salad at a barbeque for a little extra sweetness you could also BBQ the pineapple before dicing it.

This week we made all three and made up a taco platter for an easy lunch. We served them up with some tortillas, avocado, sour cream, extra pickled jalapenos, lime wedges and some bbq chicken. We could have easily fed 6-8 people.

So I hope you enjoy these salsa recipes. Once you try them feel free to have a play around with the recipe. If you do give it a go leave a comment here, send me a picture on the facebook page or tag me on Instagram @thegammiecreative.

Lilz

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