Salsa Verde

Salsa is one of our go to sides/appetizers. It’s so quick and easy to grab a jar of salsa and some chips. Plus we have Mexican food all of the time! I don’t eat a lot of spicy foods so my husband and I split usually have separate salsas anyway. I made this salsa verde and we both like it. It is perfect over some enchiladas if you want a little different flavor. And it is also great with chips. You can easily make this spicier if you’d like.

10-15 large green tomatoes, washed and quartered

4-5 tomatillos
1 large jalapenos
1 large onion
1 large green bell pepper
1 whole garlic clove
½ cup cilantro
1 lime, zest and juice
1 Tbsp vinegar
1 tsp salt

• Make sure all vegetables are washed thoroughly. Place quartered tomatoes & tomatillos, onion, jalapeno, bell pepper and garlic in a food processor.  
• Add in cilantro and lime zest and juice. Your food processor should be completely full.
• If necessary add a few extra green tomatoes to fill it up.
• Blend until you get your desired consistency. We like ours smooth so we blended for a while. Pour salsa into a large cooking pot and bring to boil.
• Add in vinegar and salt. Cook salsa at boiling for about 10 minutes.
• Pour into clean, prepared canning jars. Seal according to jar instructions.

Bean & Corn Nachos

My son loves nachos. However, he typically eats the tortilla chips or shells first and then eats the “nacho” part with a fork. However you eat it, this nacho mixture is great! We don’t eat too much dairy or cheese so we had to improvise in order to get enough ingredients in this dish. We also added the beans to give it a little more protein and fiber. You could also put this into a burrito and serve it that way instead of over chips.

1 can of cannellini beans, rinsed

1 cup of corn (we used fresh corn, but easily substitute a can of corn)
½ cup salsa
1 Tbsp cilantro, chopped
¼ tsp black pepper
¼ tsp salt
Zest from 1 lime
Juice from the same lime
¼ cup shredded cheese
1 avocado, diced
¼ cup diced green onions
Toppings if desired, salsa, sour cream, ranch, etc

• In a large skillet, combine beans, corn, salsa, cilantro, pepper and salt. Cook on medium heat for about 5 minutes or until mixture is warm.
• Add in lime juice and zest.
• Scoop this mixture over tortilla chips or onto a plate to dip from.
• Sprinkle cheese, avocado and onions over nachos.
• Top with whatever else you’d like. We like to add some more salsa and sour cream or yogurt.

Mango Salsa

Here’s a salsa recipe to fall in love with – that is if you like mangos and salsa! We do at our house. We love to serve this on fish tacos, mix in with rice, or just eat with chips. In a pinch, frozen, thawed mango will work but fresh is MUCH better if you can get it. Enjoy!

1 mango cored, peeled, chopped (or 1 cup thawed, frozen mango chopped)

½ cup pineapple diced (fresh is better, but canned will work – crushed, diced, chunks, whatever)
1 cup cherry tomatoes, diced
½ cup red onion, diced
2 Tbsp. fresh cilantro, chopped

• Mix all together and serve with whatever dish you like. It is also better after refrigeration, and even better the next day.