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