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!!
Recipes from the Healthy Meals Class
