I have already confessed to being completely taco obsessed; therefore, it should make sense that chips and salsa are also way up there on my most delicious things ever list. Salsa recipes are another thing that I have an arsenal of, starting with this salsa fresca AKA pico de gallo AKA one of the best things you will ever put on a chip. This simple salsa fresca recipe is a great way to get acquainted with the basic foundation of salsa making – once you have the foundational knowledge of what makes a delicious fresh salsa you can start to tweak it in your own way.
Salsas are a really easy way to add a fresh, healthy and bright punch of flavor to so many things – I love pairing salsas with grilled meats and veggies. This basic salsa fresca recipe can be adapted in so many ways depending on what you are eating and what you can dream up.
Just by swapping out the tomatoes for pineapple, mangoes or watermelon, you can easily create a fruit salsa that goes great with fish or shrimp. Using peaches you can create an amazing salsa for roasted pork. One of my favorite go-to salsa recipes is my roasted corn salsa, probably the first variation I ever made. I remember making it when I was in high school, and I served it with a grilled cilantro lime swordfish. This salsa is also perfect for grilled chicken or my carne asada tacos.
I incorporate salsas pretty regularly into my weekly food prep schedule. A batch of salsa is a super fresh and veggi-ful way to add extra flavor to meats, salads and my favorite Beast Bowls (my version of the buddha bowl) – nutrient and protein packed bowls of meat, greens, veggies, healthy carbs like quinoa or brown rice, some avocado and some kind of delicious salsa.
I have talked a little bit about my weekly food prep, and how I use it to cut down on the amount of time that I spend in the kitchen. I am going to start talking a lot more about this, because I am in the process of getting some pretty awesome weekly food prep plans together to share with you. I am really excited to share these with you, so stay tuned!
Enjoy these two super delicious salsa recipes. I hope you add them to your salsa arsenal.
- Dice and chop all of the vegetables. Add to a large non-reactive bowl.
- Add lime juice, olive oil, and salt and pepper to taste.
- Toss and serve. Store in an airtight container in the fridge.
Roasted Corn Salsa
- 2 to 3 ears Roasted corn cut off the cob (grilled corn can be used too
- 1 Red bell pepper diced
- 2 Jalepeño or serrano peppers finely diced
- ½ Red onion diced
- ⅓ Bunch of cilantro finely chopped
- 1 L:ime juices
- 2 tsp Olive oil
- Salt and pepper to taste
- 1 tsp Cumin
- 1 tsp Himalayan salt
- ¼ tsp Fresh ground black pepper
- Roast the corn at 450℉ until kernels are charred. Remove them from oven and let them cool.
- Chop and dice all of the vegetables and add them to a large bowl.
- Cut kernels off of the cob and add them to the salsa.
- Add the lime juice, olive oil, cumin, and salt and pepper to taste.
- Toss the ingredients together and serve.
- Store in the refrigerator in and air tight container.