I've been traveling all over the place lately. Just yesterday I arrived home after a week-long stay with family outside Marietta, GA. Tomorrow I'll be heading north to Baldwinsville, NY to spend New Year's Eve with our good friends, David and Cheryl Vermillya. Spending New Year's Eve with Dave and Cheryl, eating great food and drinking fine wine has been our ritual for the last three years. On New Year's Day we all get up, drink some strong coffee, eat breakfast, and head off to Beaver Lake for cross-country skiing or a hike. It's a great way to start the year:)
These two salsa recipes are crazy easy. If you have the time, there are a ton of salsas that call for hours of slow cooking and lots of work. Not these. These are the kinds of salsa you make when time is short. There's a mild corn salsa, and a simple salsa verde (green salsa). I'll be mixing up a batch of the corn salsa for our trip north. It can be made with frozen corn, or cut fresh off the cob. It's good either way.
Corn Salsa Ingredients
1 cup corn kernels
1 tomato chopped
1 jalapeno pepper, minced
1 tbsp. red onion, chopped
1 tbsp. cilantro or parsley, minced
1 tbsp. lime juice
1 tbsp. olive oil
1 garlic clove, minced
Combine all the ingredients in a medium bowl and mix together. Cover and chill for at least 1 hour to blend flavors (more time it sits, the better it tastes!)
That's it! I told you it was easy.
Simple Salsa Verde Ingredients
4 (4oz) cans of La Preferida Mild Green Chiles - roasted, peeled, and diced
1 1/2 cups drained canned tomatillos, chopped
2 garlic cloves (minced)
1 cup GF chicken broth ( I used Kitchen Basics vegetable stock)
2 tomatoes, chopped
1 cup cilantro, chopped
Mix it all together in a bowl, cover and chill for as long as you can.