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Saturday, August 28, 2010

Some Sexy Salsas

Low-Cal But Still Lovely
One of my favorite snacks when I need some chewing action is salsa and veggies. But you know there is more to salsa than just tomatoes! So here are three different salsa recipes to keep your healthy dipping interesting.

Fresh Peach Salsa

2 cups fresh peaches, peeled and chopped
1/4 cup sweet red onion, chopped
3 tablespoons lime juice
2 to 3 Tablespoons fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1 tablespoon snipped fresh cilantro
1/2 teaspoon sugar

In a medium mixing bowl, stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.

Tangerine Salsa

4 Tangerines
2 tablespoon Cilantro, chopped
1 tablespoon Red onion, finely diced
1 bell pepper (yellow, red or green), finely diced
1 teaspoon Jalapeno pepper finely diced
1 tomatillo, diced
1/2 c Triple Sec liqueur
Salt and pepper to taste

Mix the tangerine, cilantro, onion, peppers and tomatillo together, stir in the liqueur, and season to taste. Refrigerate for 2 hours before serving to allow time for the flavors to blend.

Zucchini Salsa

5 cups zucchini, shredded (about 5 medium zukes)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally. Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Yield: 7 cups.