Best Summertime Salsa Recipes

SUMMERTIME SALSA VERDE

Steps:

• Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

LINDA'S SUMMERTIME EGGPLANT SALSA

Steps:

• Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
• Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

"ELMER'S" SUMMERTIME SWEET ONION SALSA

Steps:

• In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
• In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
• Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
• Stir gently to combine.
• Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

SUMMERTIME SALSA

Steps:

• In a bowl, combine beans, tomatoes, red and green onions, lime juice, mango, cilantro, mint, garlic, and salt. Mix well.
• Cover and refrigerate for 2 hours. Just before serving, stir in flaxseed.

SUMMERTIME SALSA RECIPE

Steps:

• Preheat oven to 500 degrees. Core the tomatoes and halve them lengthwise. Place the tomatoes cut-side down on a lined cookie sheet. Place the whole jalapeño and bell pepper on the cookie sheet with the tomatoes and roast for 7-10 minutes, or until the skin is charred. Turn peppers occasionally.
• When cool, remove the skins from the vegetables, along with the seeds from the peppers, and place in a food processor. Add the remaining ingredients to the food processor.
• Pulse food processor until almost smooth. Serve immediately or refrigerate for up to 1 week. If canning, use the pressure canning method and refer to the pressure canner instruction manual for this recipe.