Who Doesn't Like A Little Salsa????

At our house we love salsa! Not the chunky, tomatoey version you can buy at the store...Although I do use that in some of my recipes. But, the homemade kind! I think I hear a few of you saying "Ughh" out there! But really I have some very simple, easy recipes to share with you! Most of these are new recipes to me that I was turned on to...most of them are Pampered Chef recipes, and thus very simple, fast and easy...Not to mention LOW COST!!!!

Today the brother asked me if I would make him some salsa, and since he is not feeling the greatest I was happy to oblige. I asked him what kind he would like and he replied with this:

CHUNKY ARTICHOKE SALSA:

Here are the items you will need:

**NOTE** You will also need 2 Large Roma Tomatoes

INGREDIENTS:
1 (6.5 oz.) Jar Marinated Artichoke Hearts; undrained
1/4 C. Pitted Olives; drained
2 Tbsp. Onion; chopped (You may use any type of onion you would like. I normally use red, but had yellow in the house)
2 Large Plum Tomatoes (Roma)
1/2 tsp. Garlic
1 tsp. Basil (or 2 Tbsp. Fresh Basil; snipped)
Salt & Pepper to Taste

Drain the marinade from artichokes into bowl; reserve. Chop the artichokes (using a Food Chopper or Food Processor if you have one, if using a Food Processor leave liquid with artichokes). Chop artichokes, olives and onion. Dice the tomatoes (If using a Food Processor add them to mixture and pulse until chopped). Place all into a bowl and add the garlic, basil, salt and pepper and mix together.

Here is my salsa from today:

I always put my salsa in the fridge after I make it to let the flavors meld together. It really brings out the taste, but you may serve immediately as well and it is still FABULOUS!

I have a few more recipes to share with you as well!

APPLE BERRY SALSA WITH CINNAMON CHIPS

INGREDIENTS:

CINNAMON CHIPS:
4 7-inch Flour Tortillas
1 Tbsp. Sugar
1/2 tsp. Cinnamon

Heat oven to 400. Lightly spray tortillas with water. Mix the cinnamon and sugar together and sprinkle over tortillas. Cut tortillas using a pizza cutter into 8 wedges and bake in the oven for 8-10 minutes; until lightly browned and crispy.

APPLE BERRY SALSA:
2 Medium Granny Smith Apples
1 C. Strawberries
1 Kiwi
1 Small Orange
2 Tbsp. Brown Sugar; packed
2 Tbsp. Apple Jelly

Peel and slice the apples. Chop the apples into pieces (with a Food Chopper or in a Food Processor). Chop the strawberries and Kiwi (again with Food Chopper or put into Food Processor with the apples). Zest the orange and then juice the orange. Add the zest, juice, brown sugar and apple jelly to the fruit mixture and stir together. Serve with Cinnamon Chips.

CUCUMBER MANGO SALSA

INGREDIENTS:
1 Jalapeno Pepper; seeded
1 1-inch piece of gingeroot peeled (may substitue 1/2 tsp. ground ginger)
1/2 C. Fresh Cilantro; chopped
2 Cucumbers
2 Mangos; peeled
1 C. Pomegranate Seeds

Chop the jalapeno, ginger root and cilantro. Peel the cucumbers and remove the seeds. Chop the cucumber and add to the jalapeno mixture. Chop the mango and add to mixture. Transfer to serving bowl and mix in pomegranate seeds.

ROASTED TOMATO SALSA

INGREDIENTS:
12 Plum Tomatoes
1 Tbsp. Olive Oil
1/4 C. Water
1 1/2 tsp. Chili Powder
1 tsp. Salt
2 Garlic Cloves

Heat oven to 450. Line a large baking sheet with Parchment Paper. Cut the tomatoes in half and remove the seeds. Place tomatoes on the bar pan and drizzle with the olive oil, tossing gently to coat. Arrange tomatoes cut side up on baking sheet and bake for 45 minutes or until tomatoes are slightly shriveled. Cool. (If you have a Food Processor, place the tomatoes, water, Chili, Salt and Cloves in it and pulse). Chop tomatoes, garlic and then mix with rest of ingredients.

WATERMELON & PEACH SALSA

INGREDIENTS:
1 Jalapeno Pepper
1/4 C. Fresh Cilantro; chopped
2 C. Watermelon; cubed
2 Small Peaches
1 Lime
1/4 tsp. Salt

Remove seeds from Jalapeno. Chop the Jalapeno and cilantro; set aside in bowl. Dice the watermelon and add to jalapeno mixture. Discard the pits from the peaches, and dice the peaches into fine pieces. Add to the watermelon mixture. Juice the lime over the top, add the salt and mix well.

MANGO CONFETTI SALSA

INGREDIENTS:
1 Large Mango
1/2 Small Jicama
1/3 Orange Bell Pepper
1/3 Red Bell Pepper
1 Jalapeno; stemmed
1/3 Small Red Onion
1 Tbsp. Fresh Lime Juice
1/4 tsp. Salt
1/4 tsp. Chili Lime Rub (You can also use Chili Powder, or Chipotle Rub)

Cut the Mango and remove the skin. Peel the jicama. Dice mango, jicama and bell peppers. Cut the jalapeno in half and dice. (If you have Food Processor put all of these into it and pulse until coarsely chopped), otherwise chop finely. Add lime juice and salt, mix together. Pour into serving bowl and sprinkle with seasoning.

I made this salsa last week and omitted the jicama since I couldn't find one at the grocery store, and it was wonderful! The flavors mix together so well, the longer it sat the better it tasted!

I hope that you will find these recipes easy and helpful and that you will make some salsa for yourself or your family! I have few more recipes if you are interested, just leave me a comment and I will post them!