Pico De Gallo

I LOVE pico! So does my 7 year old daughter. In fact when I made steak fajitas last week, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. 

Simple Pico de Gallo
makes about 3 cups 

6 medium Roma tomatoes
1 small white onion (or red)
1 jalapeno pepper
juice of 1 lime
1/2 cup or so of chopped cilantro
salt and pepper to taste

Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. 

Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.

DIY Salsa

This recipe was in my magazine this month, so I figured I would give it a try. I've canned salsa a few times in college, but let's face it-it's much easier to buy the jarred stuff! (especially with 3 little tykes running around). When I thought about how much sodium the store bought salsa has compared to this easy stuff, I might start making it myself just for my kids' health. I'm sure there are a million salsa recipes out there! This one was super easy and really mild for kids. It's more of a pico de gallo type of salsa if you ask me. If you like it with more heat, add more chile. If you don't have a food processor, just get out your sharp knife and get to work. I think the biggest perk to doing it yourself, besides it being low sodium, is that you can choose your chunkiness. I did mine really fine so the kids devoured it!

DIY Salsa
Recipe from Good Housekeeping June 2010
Makes 3 cups

15 sprigs cilantro
1 serrano chile, ribs and seeds discarded
1 small clove garlic
1/2 small white onion, cut in quarters
6 rips plum tomatoes (about 1 pound) cored and cut into quarters
2 Tbsp fresh lime juice
salt

In food processor, with knife blade attached, pulse cilantro, chile, and garlic until very finely chopped. Transfer mixture to large bowl.
Place onion in food processor; pulse until finely chopped. Transfer to bowl with the cilantro.
Place tomatoes in food processor; pulse until chopped. Transfer to bowl with onion. Add lime juice and salt, and stir until well mixed. Serve immediately or cover and refrigerate.

Black Bean Salsa

I call this "summer salsa" because it uses all the yummy foods you can grow in a garden or buy fresh at the grocery store in the summertime. I am forever grateful to my friend Lyndsie for entertaining us one night with this salsa among other delicious foods, and for sharing the recipe with me! Since then I have made this salsa many times with quesadillas, tacos, fajitas, and just for a fun snack. I am in love with this salsa, and so are my kids. They don't even realize all the veggies they are eating! A few notes: you can also add green, yellow or red peppers or chopped up avocado, but I think it's tasty as is. F.Y.I- "Good Seasons" is made by Kraft Foods and I gave them a phone call just to double check their product. They say there is absolutely no dairy in their Italian Dressing Packet.

Black Bean Salsa
Recipe from Lyndsie Field

5 roma tomatoes, chopped
1 can black beans, rinsed and drained
2 ears of corn, cooked and cut off the cob
4 green onions
1 bunch of cilantro, chopped (about 1-1/2 cups)
squeeze of lime

Dressing:
1 pkg "Good Seasons" Italian Dressing
1/4 cup olive oil
1/4 cup red wine vinegar

Mix everything together in a big bowl and then pour dressing over the top. Stir well because the dressing will settle at the bottom.