It's sort of an unspoken rule in our family, that everyone should know how to make salsa. So early on, my mom taught me her recipe and it was actually one of the first things I ever "cooked" on my own. While I've deemed that salsa a family recipe, I am excited to share a different salsa recipe with you today! Elisha loves him some spicy salsa - like pretty stinkin hot! So I created the Tres Colores Salsa which features four types of peppers. Yes, tres means three, but two of the peppers are the same color, so it works. I'll share some tips on how to make it mild - if hot just isn't your thing. So lets get started!
T R E S C O L O R E S S A L S A
3 habanero peppers
3 serrano peppers
2 fresno peppers
5 jalapeño peppers
1 bushel of cilantro
1 tsp garlic salt
1/2 tsp salt
1 tomato
1 can of tomato sauce
1.) wash all of your produce. cut the stems off all of your peppers. for less heat, you can pick out some of the seeds. (*make sure not to touch your eyes or face during this part). then cut up your bushel of cilantro - I love cilantro so I usually use all of it, but add as you see fit. cut your tomato in half.
2.) gather all of your ingredients and pour them into your blender. once all of the solids are in, pour in your tomato sauce. then hit blend. the consistency of this salsa is naturally a little thicker, which we like. if you'd like it less thick, turn your blender to a higher setting or just blend longer. add salt to taste. *if it's still too hot, you can add another can of tomato sauce.
3.) grab a bag of chips, invite your friends over, turn on your favorite show and enjoy!
Salsa in the Garcia household is an absolute staple! We are constantly stocked. I usually make this salsa when we go over to a friend's house for dinner, or if we're throwing a party. With Superbowl right around the corner, this would make a great side to bring!
I'm excited to start sharing more recipes with you as I begin to try new ones out myself. Is there any dish you're dying to learn how to make??
xo. melisa
What a variety of peppers! I've been experimenting with salsa a lot lately, I will definitely give this recipe a try!
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I love fresh salsa but have never made it myself. This looks easy and yummy!
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Sassy Ginger Ribs and Chili Verde Veggie Kabobs :
Grilling is a favorite summer pastime and right now farmers markets are filled with delicious vegetable to add to the menu. Here’s a paring of Sassy Ginger Ribs and Chili Verde Veggie Kabobs to delight your dinner guests. The ginger sugar melds flawlessly with the ribs to add fresh and zesty flavors, while the applewood smoked sea salt creates a delicious and savory flavor that will leave you craving for seconds. For the veggie kabobs, chili verde sea salt adds a three dimensional flavor and a pinch of spice to your favorite vegetables.
It’s time to fire up the grill.
Sassy Ginger Ribs
Ingredients
3 Pounds country style ribs
6 Ounces concentrated apple juice
2 Tablespoons USimplySeason Ginger Sugar
2 Tablespoons USimplySeason Applewood Smoked Sea Salt
1/2 Cup water
1/2 Cup vegetable oil
Directions
Mix all of the ingredients together. Marinate ribs overnight. Grill over indirect heat for 90 minutes. Baste every 15 minutes with an additional 1/2 cup vegetable oil. Smile and enjoy.
Makes about 6 servings
Chili Verde Veggie Kabobs
Ingredients
6 Cups of your favorite in-season veggies (we like zucchini, tomatoes, pepper, and onion)
1/4 Cup white wine
3 Tablespoons vegetable oil or melted butter
2 Teaspoons USimplySeason Chili Verde Sea Salt
Directions
Slice vegetables into 2-inch sections, grill over indirect heat for 20 minutes while basting with the mixture of white wine, vegetable oil and USimplySeason Chili Verde Sea Salt. Smile and enjoy.
Makes about 6 servings
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