You can never have too much Salsa 🍅🌶️🧅🍑
4 Gorgeous Plant-Based Salsa Recipes
I love Mexican food. LOVE it! ❤️
I may even occasionally hunt for it when in other countries …
A few years ago, we rented an apartment in Lucca, Italy, for a month. Every day, we’d set out on a new destination. The train was our friend, and we had so many adventures.
Yes, I loved all the touristy things - how can you not love all the history! But one of our most memorable experiences was navigating the grocery store.
When you live someplace for a month, you have to push past local markets and restaurants. We quickly found ourselves needing more basic supplies, so off to the grocery store we went.
Even the simplest things became experiences.
🛒Like trying to get a shopping cart - it took coins to release it from its stall.
🧤Or realizing you have to wear disposable gloves to pick produce. (An angry employee made it very apparent!)
After a few tries and a whole lot of clumsiness, we started having fun. We picked up products we’d never find in the States. The olives. The pasta. The pasta sauce! (We’re still trying to make a pesto pasta sauce we fell in love with. Alas, loading our luggage with bottles to bring home didn't make sense.)
Then, I found it, tucked in the “American” aisle: A can of Mexican beans alongside Mexican tortillas.
Mexican? Yes, please! With a little creativity, we threw together a meal of fajitas, guacamole, and chips and salsa.
The reds. The whites. The greens. It’s such gorgeous food!
Chips and salsa are one of the most versatile things you can make. Have it for an appetizer. Have it for a meal.
If you’ve only ever served store-bought, you’re in for a real treat. Because salsa is one of the easiest dishes you can create on your own. And with just a few fresh ingredients, you can have a dish to indulge in.
Ready to create your own?
Pico de Gallo
1 pound tomatoes, diced
1 cup onion, finely chopped
1 jalapeno or serrano pepper, seeded and finely minced
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste
Directions:
Place tomatoes, onion, pepper, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.
Peach Salsa
1 pound tomatoes, diced
1 ½ pounds peaches, diced
1 cup onion, finely chopped
2 jalapenos, seeded and finely minced
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste
Directions:
Place tomatoes, onion, pepper, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.
Mango Salsa
1 mango, diced
1 avocado, diced
½ red onion, finely chopped
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste
Directions:
Place mango, onion, avocado, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.
Salsa Cruda
1 pound mixed heirloom tomatoes, diced
1 cup red onion, finely chopped
1 cob of corn, corn cut from the cob
½ jalapeno, seeded and finely minced
½ cup cilantro, chopped
2 tablespoons lime juice from a fresh lime
Salt and pepper, to taste
Directions:
Place tomatoes, onion, corn, pepper, and cilantro in a bowl. Mix thoroughly. Stir in lime juice. Salt and pepper to taste. You can serve immediately, or store in the refrigerator overnight for more flavor.
How I serve plant-based salsa
When I make salsa, it rarely lasts in the fridge for more than a day. Grab a chip, load it up with salsa, and your tastebuds will light up.
But if your salsa isn’t all gone by dinner, you can easily incorporate it into scrumptious meals.
I use it as a side with tofu or cauliflower steaks.
I create tempeh tacos and load the soft flour shells with any one of these salsas for a unique flavor burst.
Or create a tofu scramble.
You’ll love it no matter what you pair it with!
Another Gorgeous recipe series I hope you’ll love,
Lori
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