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salsa

The Uncommon Life

Summer Salsa with Roasted Corn by Bonnie of Going Home To Roost

February 25, 2013

salsabol



Hello everyone, it’s so nice to meet you! I’m Bonnie and I love to roost, which to me means nesting in my home and doing the things that I love. I strive to lead a simpler way of life, full of simple beauties, creative projects and inspirations, all of which you can find me sharing about on Going Home to Roost. I’m also so happy to have recently launched the Roost Tribe, a community for creatives where members receive exclusive premium content each week that includes recipes, creative tutorials, printables, tips on blogging, designing and more. When I’m not blogging or sketching, you can find me in the kitchen, traveling with my husband or playing with our sweet pup, Toaster.

We love eating fresh, simple, plant based foods and this salsa is all that and more! Full of fresh garden veggies and healthy ingredients, it tastes light and refreshing and is full of flavor. We used organic ingredients and heirloom tomatoes which really brought out all the flavors. As a huge fan of anything-avocado, we of course added some here which makes the recipe slightly reminiscent of guacamole. Feel free to play with the recipe, substituting what you have on hand and changing up the spices. With salsa, just about anything goes!


Summer Salsa with Roasted Corn

Ingredients:
2 cups corn
1 Tbs Olive Oil
2 Large Heirloom Tomatoes
1 Medium Onion
2 Bell Peppers
1 15oz can of Black Beans, Rinsed
2 Cloves of Minced Garlic
1 Tbs Vinegar
1 Tbs Cumin
1 Tbs Chili Powder
1 Tbs Sugar
1 Tbs Lime Juice
1 Tsp Salt
1 Avocado

Directions:
Preheat oven to 450°F. Toss the corn with olive oil and roast until slightly blackened, about 15 minutes. Meanwhile, finely chop the tomatoes, onion and bell peppers and place them in a bowl. Add the black beans, minced garlic, vinegar and all the spices. Toss to combine. Add sliced avocado just before serving.

To vote for Bonnie’s salsa recipe, visit our Facebook page.

The Uncommon Life

Mango Ginger Salsa by Colleen of Inspired to Share

February 25, 2013

salsabol



Hi there! I’m Colleen, a blogger, stylist, photographer, and all around creative. I write about food, DIY, lifestyle, and I love to find joy and creativity in each day. I’ve worked in marketing, event planning, design, and photography, but I’m now a freelance blogger sharing my journey on my blog, Inspired to Share. I live in the Midwest with my husband, where we enjoy flavorful home-cooked meals and simple living.

Now I love a good salsa…so this was a fun challenge for me. I’ve been enjoying fresh fruits so much this winter that I thought it would be fun to create a delicious fruit salsa. This recipe is incredibly fresh and has an unexpected twist with grated ginger. It works especially well with the mango, tomato, lime, and sweet peppers. Adding some cilantro, onion, and jalapeno gives it a kick, while the creamy diced avocado brings a nice balance! The key to this recipe is the freshest, perfectly ripe ingredients and while there is a good amount of prep required, it is worth every sweet and tangy bite!

Mango Ginger Salsa
(serves 4; 45 minutes)

Ingredients:
4 sweet peppers, diced
1 jalapeño, finely diced, seeds excluded
1 tablespoon fresh ginger, grated
4 roma tomatoes, diced, seeds excluded
1/2 cup fresh cilantro, chopped
1/4 cup red onion, finely diced
1/2 lime, freshly squeezed, plus a few extra wedges
1 avocado*, pitted and diced
1 mango*, pitted and diced
1 tablespoon olive oil
1 tsp. apple cider vinegar
1/4 tsp. sea salt and freshly ground pepper, to taste

*for ripeness, the mango should be soft (but not mushy) and the avocado should be slightly soft to touch

Directions:
Combine all prepared ingredients (see above), excluding the avocado. Toss the mixture thoroughly. Add diced avocado and toss a couple times, gently. Serve salsa immediately with lime wedges, corn chips, tacos, or really any Mexican dish. Enjoy! 🙂

To vote for Colleen’s salsa recipe, visit our Facebook page.

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