Traditional, Creamy and Mango Salsa

This gray and dreary day in Minneapolis has me craving all things bright and cheery. Food can be so pretty. Don’t you love when your food has all different colors and textures in it? Food is art. And salsa is so pretty!

I’ve come up with 3 different salsas: traditional, creamy and mango. Traditional salsa is pretty standard but SO good with fresh ingredients! Add more jalapeno if you likey da spicy. The creamy salsa is my favorite! It uses greek yogurt to make it smooth and creamy. All the other flavors take over the yogurt flavor so it’s awesome. Added bonus: extra protein! Mango salsa is a sweeter salsa. Substitute mango for strawberries if you wish!

I love making these for get-togethers. The colors mixed together are so pretty and salsa is ALWAYS a hit. These are pretty mild but you can add more jalapeno if necessary. Pair with tortilla chips, add to tacos or my personal favorite, pair with a margarita or two! :)


Traditional, Creamy and Mango Salsas
 
Recipe type: Appetizer, Snack
Ingredients
  • Traditional Salsa
  • 2 cups finely chopped tomatoes (about 5 small tomatoes)
  • ¾ cup red onion
  • 1 tsp chopped jalapeno
  • Juice of 1 lime
  • 1 cup corn
  • 3-4 cloves garlic, minced
  • Pinch of salt
  • ½ tsp cumin

  • Creamy Salsa
  • 2 cups chopped tomato (5 small tomatoes)
  • ¾ cup greek yogurt
  • ¾ cup red onion
  • 1 tsp chopped jalapeno
  • Juice of 1 lime
  • 2-3 garlic cloves, minced
  • ½ tsp cumin

  • Mango Salsa
  • 1 mango, coarsely chopped into chunks
  • ½ tsp jalapeno
  • Juice of half a lemon
  • ½ cup chopped red pepper
  • 1 garlic clove, minced
  • ¼ cup red onion
  • Pinch of salt
Instructions
  1. Chop ingredients and mix together! It's best when it's been sitting in the fridge for an hour or so before serving so the ingredients have time to blend together. Serve with chips!

 

Farmer’s Market Pickles

What comes to mind when you think of your local farmer’s market? I think of cucumbers, which makes me think of pickles! They’re one of my favorite things to get. You can get so many of those little guys for cheap. Cucumbers are made up of 95% water and pack plenty of vitamins.

Let’s Talk About Pickles

There are so many fun things you can do with this healthy and refreshing veggie, but today I’m going to talk about PICKLES. Whether you slice them for sammies, use it as a garnish or just eat it for a snack, they are delightful. Trav and I like to experiment with flavors by adding different ingredients to each jar. The typical pickle has dill and garlic, but try adding basil, rosemary, jalapeno or habanero to (literally) spice things up or create a different flavor.

Cut off the ends of the cucumbers to help keep them crisp. The ends hold onto a lot of water and can make them soggy if you leave them on. Keep some whole and/or slice some (horizontally or vertically) for sammies, burgers etc. Make sure you get the cucumbers that are small and bumpy. The smooth and waxy kind do not work for pickles. Now grab your farmer’s market bag and fill it with the best little cucs you can find!


Farmer's Market Pickles
 
Recipe type: Snacks
Serves: 1 jar
Ingredients
  • Cucumbers
  • 1 cup H20
  • ¼ cup Vinegar
  • ½ Tablespoon Salt
  • 1 clove of garlic
  • 1 small bunch of dill (rosemary, 2-3 basil leaves)
Instructions
  1. Bring H20, Vinegar and Salt to a boil. Mean while put pickles into a mason jar. Hint: Cutting of the ends of pickles will supply that crunch you desire! Peel and crush garlic with the edge of your knife. Don't mince the garlic just squish it once or twice with the flat side of your knife. Add garlic and herbs of choice to jar and pour salt/vinegar/H20 combo over the cucumbers.

Like’a da Spicy?

Substitute some spicy peppers for dill

-1 Habanero

-1 Jalapeño

-1 tspn Crushed Red Pepper