Top sellers

Salsa: the universal appetizer

Published : 08/13/2015 12:00:52
Categories : Appetizer

Salsa: the universal appetizer

 Salsa is an all-time favorite and we wanted to give you a two varieties. The first is easy and fabulous. The Corn, Green Chile & Black Bean Salsa is unique and flavorful. Best-Ever Easy Salsa

  • 2-14½ ounce cans peeled & diced tomatoes, undrained
  • 1 medium red onion, small dice (1¼ cups)
  • 2 medium jalapeno peppers, seeded and finely chopped (optional)
  • ¼ cup finely chopped fresh cilantro (loosely packed)
  • 3 large cloves garlic, crushed and minced (1 tablespoon)
  • 8 ounce can tomato sauce
  • 2 tablespoons Olde Westport Border Bandito's Salsa Spice Blend
  • 1 teaspoon salt or to taste
  • 1 fresh lime, squeezed (2 tablespoons)

Stir in all ingredients into a medium size bowl. Stir mixture carefully to avoid breaking up the tomatoes. Refrigerate for 1 hour before serving allowing flavors to blend. Makes over 1½ quarts. Olde Bill's says:  You can vary the above ingredients to your taste but the cilantro should be the more dominant.   Corn, Green Chile & Black Bean Salsa

  •  15 ounce can black beans, drained and rinsed under warm water
  • 1 cup whole kernel corn (fresh or frozen)
  • 4 ounce can mild chopped green chiles, drained
  • ¾ cup one-quarter inch diced red bell pepper
  • ¼ cup fresh chopped cilantro
  • 6 green onions, sliced (about 1½ cups)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Olde Westport Border Bandito's Salsa Spice Blend
  • ¼ teaspoon salt, or to taste

Blend all ingredients in a bowl, seal and refrigerate. Serve with any of your favorite Mexican dishes or just as an appetizer with tortilla chips. Makes 4 cups.

Share this content