Salsas! The best (and most fun!) way to add amazing flavor and nutrition to your meals

Hello everyone!  Are you looking to reduce calories, or fat, or carbs without compromising flavor? You have come to the right place! One thing I am crazy for is salsa. Any kind. Every day. On anything. Of course, I am talking about real, fresh made, with real veggies salsas. The real thing, the best. Enough said. That’s how much I love salsa.

Salsas add amazing flavor to your meals without adding many calories. There are so many different kinds of salsas I could go on for years! But let’s divide them in 3: fresh salsas, cooked salsas, and salsas (sauce) for cooking. Today we are going to focus on fresh and cooked salsas. Fresh salsas are made with fresh veggies, so you are getting all the nutrients from these raw veggies and the spectacular flavor that comes out of mixing them. We won’t cover all of them here, but if you want to try different kinds of salsa, just visit my website: http://www.rociosmexicankitchen.com/Salsas.html I will keep adding salsa recipes and you will see how they can be used.

Salsa Verde Fresca

This salsa is particularly great for grilled skirt steak or sirloin tips. I love the tangy flavor of the tomatillos, plus the cilantro and then the kick of jalapeno, just makes my mouth water! As always, you can make it as mild or as hot as you want. My recipes are guides but you can customize to your taste.

8-10 tomatillos

1 jalapeno pepper

1 cup cilantro

1 tsp of salt

Take husk off the tomatillos and wash them.

Blend all ingredients to desired consistency.

Enjoy! Either with chips, grilled steak or chicken.

 

Salsa Roja Molcajete

6 plum tomatoes

1 jalapeno or serrano pepper

1/4 white onion

1 handful of cilantro

Salt to taste

Roast in a flat pan or  griddle, the tomatoes, peppers and onion to get several black patches on the  skin. Keep turning for uniform roasting.

Blend ingredients to desired chunkiness with the cilantro and salt. If you are using it for  enchiladas, it should be smoother and cooked. When tomatoes are not at their peak, you can add 1 tsp of tomato paste for color, but if you have juicy, red tomatoes, you are all set.

Simmer in a pot with a  tsp of oil for 5 to 10 minutes.You can skip this step to use it fresh but if you want it to last longer, cook it and keep it in the fridge for up to a week.

This  salsa is great to add to any grilled lean steak (sirloin, rib eye, tenderloin).

Pico de Gallo and all its varieties

2 roma tomatoes, chopped

1/2 cup chopped white onion

1 chile serrano or jalapeno, seeded, chopped

1/4 cup cilantro, chopped

Mix all ingredients, add salt to taste an enjoy!

Pico de Gallo (basic) Grilled or pan seared chicken, fish or beef (skirt steak, sirloin   tips, flank steak)
Pico de Gallo with Mango or Pinnaple Grilled or pan seared fish (tilapia – pictured, haddock, halibut)or seafood
Pico de Gallo with Avocado Grilled or pan seared chicken, fish or beef (skirt steak, sirloin   tips, flank steak)
Pico de Gallo with Cucumbers and extra lime juice Grilled or pan seared fish or seafood

 

 

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