Charity Never Faileth: Recipes from the June 7 RS Activity

Here are the recipes you missed if you weren't able to attend the June 7th RS classes!

SALSAS

Restaurant Style Salsa – Given by Sandra Bryan

1 28 oz can of whole tomatoes

1 bunch fresh cilantro

1/2 bunch green onion

1 can pickled jalapenos, to liking

garlic salt

In a blender, blend the canned tomatoes (DO NOT drain) and add jalapeños one at a time along with some of the vinegar they’re marinated in. Taste for hotness after you’ve added a couple of jalapeños and vinegar. If it’s not spicy enough, then add more jalapeños, one at a time to your liking. Pour salsa in bowl. Chop green onions and cilantro. Add to the blended tomatoes and jalapeños. Then add garlic salt to liking. YUMMY!!!!

Black Bean & Corn Salsa – Given by Suzanne Johnson

Ingredients:

Extra virgin olive oil

1 small jalapeño, seeds removed and diced

1/2 of a white onion, finely chopped

1 large tomato, seeded and chopped

1 32 oz. can of petite diced tomatoes, drained

1 16 oz. can diced tomatoes with green chilies, undrained

4 green onions, sliced

1 small bunch of cilantro

2 cloves garlic, minced

Juice of 1 large lime

Salt and pepper, to taste

Cumin, to taste

1 small can of black beans, rinsed and drained

1 small can of corn, drained

Tortilla chips, for dipping

Directions:

1. In a small pan, saute EVOO, jalapeño and white onion until tender. Set aside. Then in a large bowl combine all tomatoes, green onions, cilantro, garlic, lime juice, and seasonings. Add in jalapeño and onions. Blend salsa in the blender or with a hand blender to desired consistency. Lastly, stir in black beans and corn. Refrigerate for a few hours then serve with tortilla chips.

Fresh Pineapple Salsa – Given by: Christy Boring

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Ingredients:

2 plum tomatoes

1/2 small red onion

1 4-in. piece seedless cucumber

1/2 cup lightly packed cilantro leaves

1 jalapeño pepper

1 medium pineapple

1 lime

1/2 tsp salt

Directions:

1. Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.

2. Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.

Yield: 16 servings (3 cups)

Salsa – Given by: Megan Trujillo

6 Tomatoes

1 yellow pepper

1 white onion

1 ½ jalpeno pepper

Cilantro to taste

Salt to taste

4-5 cloves of garlic

1 tablespoon sugar

2 tablespoons lime juice

Mix all ingredients together, serve with chips and enjoy!!