Salsa time with Chef Nancy!

Taste and Savor's healthy chef and "partyologist" Nancy Waldeck shared a yummy spread for National Salsa Month!

Check out her recipes below and post a pic of your finished product on the Atlanta & Company Facebook page or tag us on Instagram to be featured!

Fresh Salsa

1 ½ Cups Water

8 Dried Chilies, (Your choice)

12 – 16 Sun-dried Tomatoes

2 Large Cloves of Garlic

6 – 8 Large, Ripe, Roma Tomatoes

1 TB Fresh Lime Juice

Sea Salt and Black Pepper to taste.

Step One Bring the water to a boil in a small saucepan and remove from the heat. Split and seed the chilies, (wear gloves!) and add them to the water - allow to soak for 15 minutes.

Step Two Place the chilies, water, sun dried tomatoes, garlic, Roma tomatoes, and lime juice in a blender. Pulse until well combined.

Blueberry Salsa

16 OZ Blueberries

Zest and Juice of 1 Lime

½ Cup Blueberries Preserves

2 TB Red Onion, minced

1 Jalapeño, ribbed, seeded and minced

2 TB Cilantro, chopped

Combine all ingredients in medium bowl and stir to blend. Cover and chill 1-2 hours to blend flavors. Serve with grilled meat or with chips as an appetizer

Mango Mint Salsa

2 Garlic Cloves, Grated

8 -10 Mint Leaves and Stems

1/2 Cup Chopped Cilantro

1 Jalapeño, Ribs & Seeds Removed and Minced

2 Large Mangoes, Peeled, Pitted and Chopped

1 Tsp Ground Cumin

Sea Salt to Taste

Stir all the ingredients together.