Salsa-bration! Red salsa and Zucchini salsa
Stop having "just another" Taco Tuesday!
Jarred salsa?
Please, we are not animals! It's time to rise up and reclaim you tortilla! Say no the goopy, slimy stuff that get a whole section of the supermarket aisle. It's time to plant your "I'm worth it!" flag into mount Tuesday and not ruin your diet because of alliteration with tex-mex.
"Standard" Tomato Salsa
(adapted from Rick Bayless' recipe in Mexican Everyday)
1 can (14.5 oz.) Fire Roasted diced tomatoes (or regular diced, but opt for Fire Roasted if possible)
Half an onion, sliced (approx. 1/2 cup)
2 cloves of garlic, peeled
Cilantro (approx. 1/4 cup)
One Serrano (or Jalepeno) chile (or none, it is totally up to how hot you like it)
In a dry skillet over medium heat, toast the sliced onion, garlic, and chile until a just a little black on each side.
Remove the Serrano pepper. Cut off the cap and slice in half lengthwise. With the edge of your knife, remove the seeds and discard.
I know. I hear you saying, "But I like my salsa HOT!!! Like I want my face to melt! I am keeping them there seeds in my salsa!" Well, fine. You keep your seeds. Personally, I would just add more (or hotter) chiles. Keep the seeds in, and it will be hotter... BUT you will also get to dig seeds out your teeth for a week.
Transfer the onion, chiles, and garlic to a food processor. Pulse until thoroughly chopped. Add the tomatoes, cilantro, a pinch of salt, and a grind of pepper. Pulse until thoroughly combined and it reaches desired consistancy. Serve immediately, or, if chilled, bring to room temperature prior to serving.
Zucchini Salsa
3 zucchini, split lengthwise into wedges (approx. 2 cups)
Half an onion, sliced (approx. 1/2 cup)
2 cloves of garlic, peeled
One Serrano (or Jalepeno) chile (or none, it is totally up to how hot you like it)
Pepitas (Spanish for pumpkin seeds) (approx. 1/3 cup)
Preheat oven to 400 degrees.
Line a rimmed sheet pan with foil. Add pepitas and toss in 1/2 tsp olive oil and a pinch of salt. Roast on the top rack for 5-15 minutes (depending on size) until fragrant and lightly browned. Remove to a bowl to cool. Or if you bought roasted pepitas, never mind... BUT... when you make them you control the amounts of additional fat and salt.
Switch oven to broil.
Using the same pan, add the zucchini, onion, garlic and Serrano and lightly toss with 2 tsp. olive oil and a pinch of salt. Broil until the just the tips of the zucchini are dark brown to slightly black.
Remove the Serrano pepper. Cut off the cap and slice in half lengthwise. With the edge of your knife, remove the seeds and discard.
And if you think seeds are your "jam," please refer to the conversation above.
Add all ingredients to the blender and pulse until combined and desired consistancy. If it is too thick, you can add a little water or chicken stock. Great warm, room temperature, or chilled.
Diet-ish stuff or whatever...
First off, ditch chips... Well, tortilla chips… Well, not all the time, but veggies are also great with these salsas, and the zucchini salsa is killer as a steamed/grilled veggie topping or over grilled chicken.
21 Day Fix - Should be able to measure both of these as vegatables. However the Zucchini salsa does also count as a seeds box.
Paleo - Should be good all around.
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