Tag Archives: salsa

Green Zebra Pico De Gallo

 Green Zebra Pico De Gallo

Bruce and I were out of town for nearly a week on a trip to the Southwestern portion of the United States in the small desert community of Aguanga, California.  It’s about 20 miles southeast of Hemet and is nearly 2,500 feet in elevation.  It’s pleasantly rural and has some stunning high desert views.  We spent 5 amazing days with family and friends.

View across the valley…

Some prickly cacti…  The spines are crazy sharp.  Note to self… Don’t touch.

More cactus.  This one had small symmetrical bunches of reddish colored spines.

This plant is called a red hot poker.  The blooms are a beautiful orange red color.  They thrive well in the hot desert sun.

Succulents in a pot.

Agave cactus.

Thunderstorms over the valley.  There was plenty of thunder and lightning during our stay and when it rained, it poured…  The views across the valley were lovely, even when it rained.

Bruce and I got home late Sunday night and the next morning before I left for work, I found bunches of ripe tomatoes in our garden.  When I say a bunches, I mean at least a gallon of fresh tomatoes.  I picked at least 6 varieties before I headed out to the office.  When Bruce and I left on our trip, all the tomatoes on the vines were unripe and not ready to be picked.

Tomatoes are my favorite vegetable (technically, a fruit).  Every spring I make it a point to plant some of the wildest looking tomato plants that I can find.  I have pink tomatoes, black tomatoes, orange, green, yellow, and a couple of local red varieties.  When I plant tomatoes, Green Zebras are always at the top of my list.  I love the Green Zebras because they are deliciously mild in flavor and they always make for a uniquely colored tomato dish.

Do you see the pretty dark green stripes and the light green skin?  With some of these fresh picked Green Zebra tomatoes, I decided to make a simple pico de gallo to serve with chicken soft tacos and crunchy tortilla chips.  Pico de gallo is a fresh, uncooked Mexican salsa usually made with bright red tomatoes, white onions, peppers, lime and spices.  I decided to make mine with my Green Zebra tomatoes, green onions, cilantro, lime, jalapenos, garlic, salt and pepper.  It’s easy and delicious!  Enjoy!  Tessa

Ingredients:

  • 1 1/2 cups chopped tomatoes (I used Green Zebras)
  • juice of two limes
  • 1/2 cup chopped green onions
  • 2 Tbs chopped cilantro
  • 1 tsp minced garlic
  • salt and pepper to taste
  • 1 Tbs minced jalapeno (optional)

Mix all ingredients in a medium sized bowl.  Cover and chill for about an hour before serving.  Makes about 2 cups.

Zucchini Salsa

Zucchini Salsa

If there is one single vegetable in this world that will make my husband cringe with disgust, it’s zucchini.  He has despised zucchini as long as I’ve known him and quite frankly, his extreme disdain for it perplexes me to this day.  He says it’s the taste.  Sometimes he says it’s the texture…   And, I completely disagree with him.  Fortunately, it’s one of the few things that we don’t see eye to eye on…  I look at it this way, there’s nothing wrong with a little healthy disagreement.  If Bruce and I were in unison on everything, I think our life together would be so boring :).

Zucchini squash is one of my favorite summer vegetables and I grow it every year in my little garden.  I like zucchini because it is so amazingly versatile.  It cooks quickly and marries well with a variety of flavors.  Not to mention, it grows like a weed and if you are not careful, you can end up with more zucchini than your family can eat.  That’s why I check on my plants everyday and pick my zucchini when they are young and tender.  Any overabundance, I simply bag it up and take to work to share with my coworkers.

My zucchini salsa is a great use for those extra zucchinis that you don’t want to give away.  It’s fresh, bright with flavor and super easy to make.  Zucchini salsa taste great with crunchy tortilla chips or wrapped up in a fish taco.  Be brave and add some fresh jalapeno peppers for a fiery flavor.  Enjoy!  Tessa

 Ingredients

  • 2 cups zucchini (diced)
  • 1 cup onion (diced)
  • 1 cup red bell pepper (diced)
  • 1 Tbs olive oil
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 cup cilantro (chopped)
  • 1/4 cup lime juice
  • few dashes hot sauce to taste
  • salt and pepper to taste
  • jalapenos (diced)  **optional**

Begin by adding olive oil to a nonstick skillet over medium high heat.  Add onion and red bell pepper and cook until onion is opaque or about one minute.  Add zucchini, garlic, cumin, oregano, salt and pepper.  Cook for an additional 5 minutes or until the zucchini is cooked.  Do not over cook.  Add to a bowl, stir in lime juice, cilantro and hot sauce.  Place covered in refrigerator for at least 4 hours.  You want to let this sit and chill so the flavors marry well.

Before serving, add salsa to food processor and lightly pulse until coarsely chopped.  Add a splash of water if the mixture is too thick.  Taste and correct your seasonings.  Place in serving bowl and serve with crispy tortilla chips.  Makes about 2 cups.

Black Bean Salsa

Black Bean Salsa

I gotta tell you… My brother in law makes the best fish tacos.  Better than anyone that I know.  And lucky for us, we were invited to dinner last night.  I am not one to ever go to someone’s home empty handed so I made some salsas to share.  First of all, I made my Black Bean Salsa and a yummy Restaurant Style Salsa by Tia at iamsimplytia.com.

My black bean salsa is good for you and super simple to make.  It has tender black beans, red onion, juicy grape tomatoes, cilantro, jalapeno, lime, and spices.  Both salsas were great additions to last night’s dinner.  As far as the fish tacos go…  I will share the recipe at a later date.  They were simply scrumptious.  Meanwhile, I hope that you enjoy the Black Bean Salsa.  We sure did!  Tessa

Black Bean Salsa Ingredients:

  • 1 15 ounce can black beans
  • 1/2 cup chopped red onion
  • 1/2 cup chopped grape tomatoes
  • 1/2 cup chopped cilantro
  • juice of one lime
  • 1 Tbs olive oil
  • 1 tsp jalapeno pepper finely chopped (I like to use more)
  • 1/2 tsp ground cumin
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste

Begin by grabbing a medium sized mixing bowl.  Drain and rinse the black beans and add to the bowl.  Add the remaining ingredients.  Lightly toss and refrigerate for at least an hour to let the flavors marry.  Serve with chips, put in burritos, tacos, salads or serve as a side dish.  Makes about 2 1/4 cups.

Tia’s Restaurant Style Salsa.  You gotta try it, it’s really good!  Thanks Tia!  Click here to get the recipe.