Salsa 3 Ways

When it comes to snacks, I can’t think of anything better than crispy tortilla chips and some fresh salsa. In fact, my favorite part of going out to eat at a Mexican restaurant is the chips and salsa that they bring to your table. I always ask for extra salsa when they bring the meal because I just love it that much. I use salsa at home a lot too. I put it on eggs, burgers, in tacos, burrito bowls, even on salads. To me salsa really is the perfect complement to anything you would normally put tomatoes in and it gives you that little extra kick of spice when you want it!

Since I first started learning about nutrition I realized how much sugar can be added to things you wouldn’t even think needed it. This unfortunately includes store bought salsas. It’s crazy right?! I mean you think you’re buying something “healthy” because it’s made with tomatoes and onions and spices but then you look at the ingredients and realize how much sugar they added and it will make anyone think twice. Don’t get me wrong though, salsa is a staple in our house and we almost always have a store bought version in the fridge. I have just learned to be mindful about how much I am consuming at one time.

In order to avoid the added sugar I like to make my own salsa from time to time. Let me tell you, it doesn’t get any easier or tastier than homemade fresh salsa. You can whip it up in a blender or food processor too for added ease. Since store bought tortilla chips are also questionable in the too much salt category I sometimes will bake my own and I’m also going to share that recipe with you today! Please note…corn tortillas will catch fire if left under the broiler for too long. I am speaking from a friends experience…

My birthday is Cinco de Mayo and I we’ve gone out many times to Mexican style food to celebrate. Since I have something special planned for my post on Friday I thought today would be the perfect time to share these three simple and tasty salsa recipes with you! If you try any of these post your pictures on my Facebook page @Learning to Bloom or tag me on Instagram with #learningtobloom. If you have a favorite salsa recipe please share it in the comments below!

Pico De Gallo

I love a good tomato salsa and this one I have made many times. A word to the wise though, a little red onion goes a long way so use a little at first and taste to determine how much you want to use. I usually just throw this together without measuring but for the sake of this post here is what I used for this particular batch.

• 5 medium sized vine ripened tomatoes (It is best if they are firm) chopped
• 1/4-1/2 medium red onion chopped
• 1/2 cup pickled jalapenos minced
• 2 cloves of garlic minced
• Cilantro (however much you like)
• Salt to taste
• Juice of 1 lime

Mix all of the ingredients in a food processor until it reaches your desired chunkiness.

 

Black Bean & Corn Salsa

Black beans are really versatile in the kitchen. They are a great base for a burrito bowl or huevos rancheros, they make excellent vegetarian burgers, and they taste great in salsa…especially with sweet corn!

• 1 cup black beans
• 1 cup sweet corn
• 1/4 medium red onion chopped into small pieces
• 1/2 green bell pepper chopped into small pieces
• Cilantro (however much you like)
• Salt to taste
• Juice of 1/2 a lime
• 1 tsp cumin or to taste

Mix all of the ingredients in a bowl!

Mango Salsa

I’ll be honest and say that I am not a huge fan of fruit based salsa but there is something about the taste of fresh mango with some cilantro and red onion that gets me every time!

• 1 mango diced
• 1/4 medium red onion chopped
• 1/4 green bell pepper chopped
• 1 red chili pepper chopped
• Juice of 1/2 lime
• Cilantro (however much you like)
• Salt to taste
• 1 tsp cumin

Mix all the ingredients in a bowl!

 

All three of these salsas can be eaten immediately but they also taste delicious after sitting overnight! Also to note that I really like cilantro but I know it’s either a love it or hate it with people so you can adjust to your liking.

Baked Corn Tortilla Chips

• Mini corn tortillas cut into bite sized pieces
• Drizzle of olive oil
• Salt and pepper to taste
• Paprika or Smoked Paprika (optional)

Preheat oven to 400 degrees F. Toss tortilla pieces in olive oil and season with salt and pepper to taste. Bake in oven for 15 minutes or until the chips are browned and crispy. I added the paprika and baked it in the oven but it tends to burn if you bake it for too long so I suggest adding it after the chips have come out of the oven.