Recipes: Salsa Trio | what is cooking

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June is a magical month in Tulsa.

It’s the month when we want to spend all our free time outside. Sit out on the Wild Fork’s patio for drinks and dinner. Or let the kids play on the lawn during an al fresco dinner on Pub W’s patio. Terrace dining is in full swing as we breathe in all the wonderful vibes of summer before fading away in the late summer heat.

This is also the time for culinary experiences at home. It’s time to pull herbs and lettuce from our home gardens, grill summer dinners to enjoy outside, and invite neighbors and friends over for some backyard fun.

Chips and salsa are always in season. Here’s a trio of salsa recipes perfect for sitting on the porch or lounging by the pool this summer.

This sweet salsa has a bit of spiciness from the peppers. You might want to drain it before serving. For a change, it goes great with traditional chips and salsa.

Fruit salsa with cinnamon chips

  • 2 cups chopped melon
  • 3 kiwi, peeled and chopped
  • 1 mango, peeled and chopped
  • 1 orange, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 shallot, chopped
  • 1 (8 ounces) can be shredded unsweetened
  • Pineapple, drained
  • 1 cup chopped fresh strawberries
  • (add just before serving)

cinnamon chips

  • 10 (8 inch) flour tortillas
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon

In a large bowl, combine the melon, kiwi, mango, orange, bell pepper, shallot, and pineapple. Cover and refrigerate for 4 hours or overnight. Add strawberries just before serving.

To make fries, preheat oven to 350 degrees. Butter each tortilla and cut into 8 pieces. Mix together the sugar and cinnamon and sprinkle over the tortillas. Place on baking sheets. Bake for 10-14 minutes or just until crisp.






Black bean salsa



Serve this salsa with tortilla chips or use it as a topping for grilled chicken or tacos. Use fresh corn when it’s in season.

Black bean salsa

  • 2 (16-ounce) cans of black beans, rinsed and drained
  • 1 (18-ounce) package frozen corn, thawed
  • 2 tomatoes, seeded and chopped
  • 1 red onion, finely chopped
  • 1 avocado, chopped
  • 2 jalapeños, seeded and chopped
  • 1/2 cup chopped cilantro
  • 1 1/2 tablespoons red wine vinegar
  • Juice of 2-3 limes
  • salt and pepper to taste

Mix all ingredients in a large bowl. Taste if it needs more lime, salt or pepper. Cover and refrigerate for 2 hours or overnight.

Throw your veggies on the grill before turning them into this flavorful salsa.

Grilled Vegetable Salsa

  • 3 large tomatoes
  • 1 yellow onion, halved
  • 1 red pepper
  • 1 poblano pepper
  • 4 jalapeño peppers
  • 3 tablespoons olive oil
  • 3 cloves of garlic
  • 1/2 cup chopped cilantro
  • juice of 1 lime
  • salt, to taste

Prepare the grill and heat to medium-high. Brush tomatoes, onions and peppers with olive oil. Place on the grill and cook until lightly charred. Turn on all sides to char, turning frequently.

Allow the vegetables to cool slightly before working with them. Remove stems and seeds from vegetables. Put everything in a food processor. Add garlic, cilantro, lime and salt. pulse until smooth. Leaving it chunky is okay too.

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