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Volume III
August 23, 2013

Weekly Home / Cook'n & Eat'n

Summertime Salsa

By Whitney Saupan

My favorite part of going to any Mexican restaurant is the chips and salsa. But I don't want to go out to get salsa all the time. So instead I've decided that I'll go to my grocery store, get some fresh vegetables and make my own salsa. The summer is a great season to make salsa because of all the blooming vegetables and salsa goes with everything! These recipes are easy, full of vegetables and taste great! Give them a try!

Pineapple Spicy Summer Salsa
Do you like your salsa to be spicy and sweet? This recipe mixes mangos, pineapples, and bell peppers to create the perfect combination of sweet and spicy!

Mango & Pineapple Spicy Summer Salsa

Serving size: 5
Calories per serving: 33

2 cups diced mangos
2 cups diced pineapple
1/2 cup diced bell peppers (I like a mix of red and orange)
1 jalapeño pepper, deribbed, seeded and minced
1/2 cup diced red onion
2 tablespoons freshly-squeezed lime juice
1 tablespoon apple-cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1 to 2 tablespoon chopped, fresh cilantro
kosher salt and freshly ground black pepper

Mix everything together and enjoy. Try using home-made corn tortilla chips or plantain chips for dipping.

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Restaurant-Style Salsa
Somehow restaurants know how to make the perfect salsa. With this recipe you can make restaurant quality salsa from the comfort of your own kitchen!

Restaurant-Style Salsa

Yield: 12 servings

Serving size: 12
Calories per serving: 11

2 (10-ounce) cans diced tomatoes and green chiles, such as Rotel
1 (28-ounce) can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 whole jalapeño pepper, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large patch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasoning with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

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Black Bean, Poblano and Corn Salsa
Are you one of those people who don't really like tomatoes? Never fear, here's a great salsa recipe that doesn't include any tomatoes.

Black Bean, Poblano and Corn Salsa

Serving size: 10
Calories per serving: 72

2 tablespoons olive oil
6 ears husked corn
2 poblano chiles
1 medium sweet onion, halved
1/4 cup chopped fresh cilantro
Juice of one large lime
2 tablespoons orange juice
1 teaspoon grated orange zest
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon dried red chile flakes
2 cups cooked black beans
Salt and pepper to taste

Rub some of the oil over the corn, chiles and onion. Grill on outdoor barbecue or place a grill-rack directly above medium-high heat and place the vegetables on the rack; cover and grill for 10 minutes, turning two or three times. Remove the kernels from the cobs, coarsely chop the onion and remove the stems and seeds from the chiles, dice them, and add all to a large bowl along with black beans. Combine the remaining ingredients, mix and pour over the vegetables.

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Chunky Salsa Recipe
For those of you who like a chunkier salsa, this is the recipe for you!

Chunky Salsa Recipe

Yield: 56 servings

Serving size: 56
Calories per serving: 12

5 pounds tomatoes
4 large green peppers, chopped
3 large onions, chopped
2 large sweet red peppers, chopped
2 habañero peppers, seeded and finely chopped
1 cup white vinegar
1 can (6 ounces) tomato paste
3 teaspoons salt

Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes.

In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered for 15-20 minutes or until desired thickness.

Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

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Fruit Salsa with Cinnamon Tortilla Chips
This fruity twist on salsa makes a great dessert for any party! The cinnamon tortilla chips are a delicious addition to this dessert.

Fruit Salsa with Cinnamon Tortilla Chips

Yield: 32 servings

Serving size: 32
Calories per serving: 100

Fruit Salsa
1 Fuji apple, peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwi fruits, , peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Cinnamon Tortilla Chips:
1 cup oil for frying
6 (10-inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

1. In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.

2. Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).

3. Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.

4. Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.

5. Serve the cinnamon chip warm with the chilled fruit salsa.

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Easy Homemade Tortilla Chips
If you're going to make your own salsa why not make some homemade tortilla chips to go along with it? Here is an easy homemade tortilla chip recipe!

Easy Homemade Tortilla Chips

Prep time:
Cook time:
Yield: 10-12 servings

Serving size: 11
Calories per serving: 100

1 (14-ounce) package corn tortilla
Non-fat cooking spray (butter flavored)
Popcorn salt

1. Preheat oven to 425 degrees.

2. Lightly spray cookie sheet and set aside.

3. Spray each tortilla shell lightly on each side; sprinkle lightly with popcorn salt.

4. Using kitchen scissors (or knife), cut into one inch wide strips (if using for tortilla soup) or cut iont wedges (if using to dip with).

5. Put on cookie sheets in one layer, laying as close to each other as possible without overlapping.

6. Bake at 425 degrees for just a few minutes (3 to 4 minutes watching closely for burning) till they turn a very light brown.

7. Remove and enjoy hot or cold.

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Whitney Saupan
Weekly Newsletter Contributer since 2013

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