Spin these 3 salsas into a food processor for an easy 1,2,3 Go-To Dip at your fingertips…
I’m using these savvy salsas as an appetizer served with crudites n’ gluten-free crackers…
As a dressing atop salads, pilafs and casseroles.
And enjoyed as a topping for my omelets, alongside my grilled fish and atop my poached chicken.
My latest? And what I think is by far the best yet use for these 3 salsas: Poached salmon in the oven with a dollop of one of the below salsas, then placed into the oven at 350 degrees F for 20-25 minutes or until desired doneness.
It’s been a long week on this end. Still fighting the stomach infection and have been in the hospital all week as it seems I have been living with a terrible stomach infection since December…dealing with the pains each day, and going to numerous doctors appointments each and everyday only to end up 5 months later with more pain. The latest news from my GI dr’s is that the medicine that I was given back in Dec-March contributed to making the infection worse and causing me more pain. So, I’m keeping my head up; trying to say positive and dream about leaving the hospital soon (hopefully) and runnin’ into my kitchen to whip up a fresh batch of salsa.
Thank you to my amazing friends who sent me the most beautiful boquets of flowers that have brightened up my hospital room and kept me smiling while dealing with my pain. I love you and appreciate your support and love.
Now, I just have to figure out how what to pair these sassy salsas with… fish tacos, grilled tofu skewers, omelets, or salads. The list is endless and I’m already brainstorming some tasty ideas.
Gluten-Free and Vegan
Salsa Spin #1
- 4 cups grape tomatoes, chopped
- 1 cup red onion, diced
- Juice of 1 medium orange
- 1 clove garlic, minced
- 1/3 cup fresh cilantro, chopped
- Sea salt and pepper, to taste
Salsa Spin #2
- 1/2 cup Greek plain yogurt
- 1/4 cup sweet white onion, diced
- 1/3 cup chutney
- 1/4 tsp. horseradish
- 1/4 cup flat leaf parsley, chopped
- 1 tsp. balsamic vinegar
- 1 tsp. freshly squeezed lemon juice
Salsa Spin #3
- 3 cups cherry tomatoes, chopped
- 1/2 tsp. wasabi
- 1 tsp. freshly squeezed orange juice
- 1/2 tsp. orange zest
- 1/3 cup red onion, diced
- 1/4 tsp. coriander
- 1 tsp. apple cider vinegar
Do you make homemade salsa? If so, I’d love to hear your recipe.
And, to end this week, let’s chat a bit about some Foodie Buzz in the news…
Supermarkets Gain Rivals What are your thoughts on this? Do you purchase your food from food stores or have you started branching out to other outlets for your food purchases?
Also, take a looksy at what the New York Public Library is brewing, ” What’s on the Menu?”. They’re transcribing historical restaurant menus, dish by dish, so they’ll be easily searchable by what you are actually eating. And they’re looking for our help to improve this unique collection. Pretty interesting, isn’t it?
Enjoy your weekend.