Homemade Salsas - Corn/Pineapple & Tomato/Corn/Bean
06-30-2015
Author: Blog Editor in Diet for a Tiny House
When we’re invited to someone’s RV or house for dinner, our “thing to bring” is usually an appetizer, and specifically we tend to bring a great crowd-pleaser, salsa and chips. Sure we can pick up a few jars of Paul Newman’s -- but homemade salsa has a fresh flavor vibrancy that is almost effervescent on your tongue. Plus they feel special because you made something from scratch for them! I’m going to give you two great salsa recipes that you can make crazy fast, easily, and with just one pot needed to boil the corn. I hope these become your family favorites as they are for us.
I make two different salsas for a party: one sweet and one spicy/salty. Both are made with fresh corn on the cob. The corn is boiled for 5 minutes and then (optional) put on the grill until it starts to blacken a little. The kernels are stripped off the cobs with a sharp knife. All the ingredients are combined in a bowl simultaneously and sprinkled with cumin, chili, salt, and lime juice. The most popular combos include fresh tomatoes, pineapple or mango, cilantro, Vidalia or other mild onions, ripe avocados and beans. So get thee to a farmer’s market and try them!
These salsas are so delicious they seriously can be meals by themselves. Serve them with tortilla chips, either corn or flour. Put the chips in the oven for a few minutes with a topping of cheddar or Monterey Jack cheese, and you’ve got a complete meal with vegetables, protein, and carbs.
There are two recipes here. Pineapple/Corn Salsa and Tomato/Black Bean/Corn Salsa. Both are idiot-proof (and I should know!). My dear neighbor Wendy Johnson gave me the Tomato/Black Bean/Corn recipe at a time when my cooking skills were, shall we say, undeveloped. The pineapple/corn salsa recipe has gotten tons of rave reviews from my friends as recently as last Saturday. This version was partially inspired by a new recipe on Cookie Monster Cooking, a great blog by a gal named Ashley.
If you are making both of these salsas, you can shorten the preparation process by making eight ears of corn and two cups of cilantro, half for each recipe.
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Pineapple/Corn Salsa
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Ingredients
-----------
4 pineapple rings (use fresh cored pineapple for the best taste!)
4 shucked ears of corn
1/2 red pepper
1/2 Vidalia or red onion
2 fresh jalapeno peppers
2 avocados, ripe
1/2 of a bunch of cilantro (about a cup) 1 teaspoon cumin
1/2 teaspoon chili powder
1 large lime or 2-3 small limes
sea salt
-----------
Instructions
-----------
In a big pot, boil corn on the cobs until tender (about 5 minutes in boiling water). Drain and cool.
Wash the vegetables (except pineapple and onion) by soaking briefly in water and swishing around, then:
Chop pineapple, onion and red pepper into small pieces. Put into medium sized bowl.
Don rubber or latex gloves. Split jalapenos and scrape out seeds and inner white membranes and discard. Mince jalapenos, then remove gloves without touching them. (Believe me, you don’t want to get that juice on your skin!) Put into bowl, above.
Strip cilantro leaves from the stems gently by pulling them off with a light grip. Coarsely chop cilantro leaves. Put in same bowl.
Cut lime into wedges.
Split open avocados lengthwise, remove pit, slice cross-hatch style with a small knife across the flesh and scoop it out of the shells with a large spoon. Put in bowl and sprinkle with one of the lime wedges so they don’t brown.
Remove corn kernels by holding cobs vertically on a cutting board and slicing down along the sides. Add to bowl.
Once all ingredients are together, sprinkle with lime juice, cumin, chili powder and salt to taste.
Makes 6 servings if accompanied by other appetizers.
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Wendy Johnson’s Tomato/Corn/Bean Salsa
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-----------
Ingredients
-----------
4 shucked ears of corn
1 can black beans, drained and rinsed
1 bunch of green onions (about 5) green part only
1 cup of cherry tomatoes
1 yellow pepper
1/2 of a bunch of cilantro (about a cup)
1/2 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon cumin
dash of salt
-----------
Instructions
-----------
In a big pot, boil corn on the cobs until tender (about 5 minutes in boiling water). Drain and cool.
Prep all the vegetables by soaking briefly in water and swishing around, then drain and:
Chop green onion and yellow pepper into small pieces. Put in medium bowl.
Cut cherry tomatoes in halves. Add to bowl.
Remove corn kernels by holding cobs vertically on a cutting board and slicing down along the sides. Add to bowl.
Strip cilantro leaves from the stems gently by pulling them off with a light grip. Coarsely chop cilantro. Add to bowl.
Combine balsamic vinegar, olive oil, cumin and salt in a small bowl and whisk together. Add to the bowl of all the above ingredients. Serve immediately or chill.
Makes 6 servings if accompanied by other appetizers.
Diet for a Tiny House is Copyright 2015 by Wendy Gorski. Write me at [email protected]! Mailing address: Wendy Gorski c/o Southeast Publications, 7676-B Peters Road, Plantation, Florida 33324.
Recipe for Mexican Stuffed Peppers
Farmer's Markets and Fresh Tomato Sauce
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
I make two different salsas for a party: one sweet and one spicy/salty. Both are made with fresh corn on the cob. The corn is boiled for 5 minutes and then (optional) put on the grill until it starts to blacken a little. The kernels are stripped off the cobs with a sharp knife. All the ingredients are combined in a bowl simultaneously and sprinkled with cumin, chili, salt, and lime juice. The most popular combos include fresh tomatoes, pineapple or mango, cilantro, Vidalia or other mild onions, ripe avocados and beans. So get thee to a farmer’s market and try them!
These salsas are so delicious they seriously can be meals by themselves. Serve them with tortilla chips, either corn or flour. Put the chips in the oven for a few minutes with a topping of cheddar or Monterey Jack cheese, and you’ve got a complete meal with vegetables, protein, and carbs.
There are two recipes here. Pineapple/Corn Salsa and Tomato/Black Bean/Corn Salsa. Both are idiot-proof (and I should know!). My dear neighbor Wendy Johnson gave me the Tomato/Black Bean/Corn recipe at a time when my cooking skills were, shall we say, undeveloped. The pineapple/corn salsa recipe has gotten tons of rave reviews from my friends as recently as last Saturday. This version was partially inspired by a new recipe on Cookie Monster Cooking, a great blog by a gal named Ashley.
If you are making both of these salsas, you can shorten the preparation process by making eight ears of corn and two cups of cilantro, half for each recipe.
---------------------
Pineapple/Corn Salsa
---------------------
Ingredients
-----------
4 pineapple rings (use fresh cored pineapple for the best taste!)
4 shucked ears of corn
1/2 red pepper
1/2 Vidalia or red onion
2 fresh jalapeno peppers
2 avocados, ripe
1/2 of a bunch of cilantro (about a cup) 1 teaspoon cumin
1/2 teaspoon chili powder
1 large lime or 2-3 small limes
sea salt
-----------
Instructions
-----------
In a big pot, boil corn on the cobs until tender (about 5 minutes in boiling water). Drain and cool.
Wash the vegetables (except pineapple and onion) by soaking briefly in water and swishing around, then:
Chop pineapple, onion and red pepper into small pieces. Put into medium sized bowl.
Don rubber or latex gloves. Split jalapenos and scrape out seeds and inner white membranes and discard. Mince jalapenos, then remove gloves without touching them. (Believe me, you don’t want to get that juice on your skin!) Put into bowl, above.
Strip cilantro leaves from the stems gently by pulling them off with a light grip. Coarsely chop cilantro leaves. Put in same bowl.
Cut lime into wedges.
Split open avocados lengthwise, remove pit, slice cross-hatch style with a small knife across the flesh and scoop it out of the shells with a large spoon. Put in bowl and sprinkle with one of the lime wedges so they don’t brown.
Remove corn kernels by holding cobs vertically on a cutting board and slicing down along the sides. Add to bowl.
Once all ingredients are together, sprinkle with lime juice, cumin, chili powder and salt to taste.
Makes 6 servings if accompanied by other appetizers.
---------------------------------------
Wendy Johnson’s Tomato/Corn/Bean Salsa
---------------------------------------
-----------
Ingredients
-----------
4 shucked ears of corn
1 can black beans, drained and rinsed
1 bunch of green onions (about 5) green part only
1 cup of cherry tomatoes
1 yellow pepper
1/2 of a bunch of cilantro (about a cup)
1/2 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon cumin
dash of salt
-----------
Instructions
-----------
In a big pot, boil corn on the cobs until tender (about 5 minutes in boiling water). Drain and cool.
Prep all the vegetables by soaking briefly in water and swishing around, then drain and:
Chop green onion and yellow pepper into small pieces. Put in medium bowl.
Cut cherry tomatoes in halves. Add to bowl.
Remove corn kernels by holding cobs vertically on a cutting board and slicing down along the sides. Add to bowl.
Strip cilantro leaves from the stems gently by pulling them off with a light grip. Coarsely chop cilantro. Add to bowl.
Combine balsamic vinegar, olive oil, cumin and salt in a small bowl and whisk together. Add to the bowl of all the above ingredients. Serve immediately or chill.
Makes 6 servings if accompanied by other appetizers.
Diet for a Tiny House is Copyright 2015 by Wendy Gorski. Write me at [email protected]! Mailing address: Wendy Gorski c/o Southeast Publications, 7676-B Peters Road, Plantation, Florida 33324.
You might also like these related articles!
RV Cooking: Tortilla SoupRecipe for Mexican Stuffed Peppers
Farmer's Markets and Fresh Tomato Sauce
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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