In anticipation of Taco Tuesday we have two salsa recipes for you today!

Cathy’s Salsa

About this time of year we have an abundance of tomatoes.  One of my favorite things to do with the tomatoes from the garden is to make salsa.  It’s easy and delicious.  It’s great in tacos or just on the back porch with chips when the neighbors come over.

2 lb. of ripe tomatoes
2-3 jalapeños, seeds removed and diced
1/2 yellow onion, diced
2 cloves garlic, minced
4 drops lime essential oil  (Use a vitality oil that is approved for consumption like Young Living.)

To remove tomato skins, first blanch the tomatoes in boiling water for 30 seconds. Drop in iced water. Remove the skins and core.  Chop the tomatoes to the size you like.  I do about a half-inch dice because I like it chunky. Add the rest of the ingredients and mix.

You can serve this right away but I like to make it an hour or so before I make tacos so the flavors develop.

When I served this to the neighbors with chips they asked what was that extra little flavor.  That’s the lime oil.  I makes a real difference.

Amber’s Salsa

Our Taco Tuesday sometimes consists of fish tacos, I’m a big fan!!  The best salsa to go with a fish taco is grilled pineapple salsa. Yum!!

1 Pineapple
1-2 jalapenos, roasted, peeled and diced
handful of cilantro, diced
1 small red onion, diced
Lime, juiced

Pineapple is a favorite in my house, all of my kids love it and ask for them all the time.  The easiest way to cut a pineapple is to cut the top and bottom off and then cut it into quarters down the core.  When the pineapple is in 4 pieces cut the core out and then cut down the outside to remove the skin.  Cut the 4 pieces lengthwise in half so you have 8 total pieces.  Rub the pineapple with olive oil and salt it, then grill on both sides until browned.  The sugar in the pineapple almost caramelizes, it’s delicious!  Cut the grilled pineapple into small bite size pieces.  From this point on you will have to watch for little fingers sneaking in to snatch bites!

There are a lot of ways to roast a jalapeno but my favorite is to put it under the broiler and rotate it every couple of minutes until the skin is charred.  Once the entire jalapeno is charred, pull it out of the oven and put it in a plastic bag for a few minutes.  The peppers will sweat while they are in the bag, this makes the skin practically fall off.

Mix together the pineapple, roasted jalapeno, red onion, cilantro and lime juice. This can be eaten right away or will keep for a couple of days in the fridge.


Cathy and Amber

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