Kick off your summer menus with these two fresh and yummy salsas!
These salsas can be paired with chips but would also make a great topping for grilled meats and fish, a topper for salad greens, or a tasty sandwich condiment.
I hope you try them out! Cheers!
Corn and tomato salsa
4 ears of sweet corn (steamed boiled, or grilled)
*easy steam tip- put corn that’s in the husk in the microwave and cook 2 minutes for each piece of corn you’re cooking. 2 mins for 1 & 4 mins for 2 ….
2 tomatoes medium diced or 1 cup grape tomatoes cut in half
1/2 cup diced red onion
2 chopped scallions
2 chopped cloves of garlic
1/2 teaspoon cumin
1 teaspoon chili powder
the juice of 1 lime
2 teaspoons chopped cilantro
2-3 teaspoons chopped jalapeno
1/2 teaspoon of salt & black pepper and more to taste
Cut cooked corn kernels off the cob into a medium bowl.
Mix in the onion, scallions, garlic, cilantro, and jalapeño.
Mix in the cumin, chili powder, salt, and lime juice.
Stir well to combine.
Adjust seasonings to taste.
Pineapple and mango salsa
2 cups diced pineapple
1 cup diced mango
1/2 minced jalapeno
1/2 diced red bell pepper
1 chopped scallion
1/4 cup diced red onion
1 tablespoon chopped cilantro
juice of 1 lime
Combine all ingredients in a medium bowl.
Mix until well combined.