3 Easy Summer Salsas

3 Easy Summer Salsas Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 12 minutes

Ingredients

3 vine tomatoes, halved

1/2 a jalapeño, remove the seeds and you can add more pepper for extra heat

1/2 a red onion

3 cloves garlic

1 lime, juiced

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp chipotle chili

1/4 tsp cumin

1/4 cup packed fresh cilantro

11 oz / 300 g pineapple pieces

1/2 a jalapeño, remove the seeds and you can add more pepper for extra heat

1/2 a lime, juiced

1/4 of a red bell pepper

3 cloves garlic

1/2 a red onion

1/4 cup loosely packed mint

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp red chili flakes

3 cups whole strawberries

1 poblano pepper

1/2 a yellow onion

1/2 a lime, juiced

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp smoked paprika

small handful of chives

Instructions

1Place everything in a food processor and pulse a few times until ingredients are combined and minced.

2Pour into a bowl and serve immediately or jar and refrigerate for later use.

3Alternatively you can finely chop all the ingredients and combine together in a bowl.

4Place everything in a food processor and pulse a few times until ingredients are combined and minced.

5Pour into a bowl and serve immediately or jar and refrigerate for later use. Alternatively you can finely chop all the ingredients and combine together in a bowl.

6Set oven to broil. Place the whole poblano pepper and the strawberries on a baking sheet and place under the top element to roast for approximately 12 minutes. Keep an eye on them and flip the pepper after about 6 to 8 minutes once the top looks charred and the skin is blistered all over. The strawberries don’t really need to be flipped unless you notice them getting too burnt.

7Remove from the oven and place the pepper immediately in a plastic bag. Seal it and let it steam for about 10 minutes. Let strawberries sit on the baking sheet to cool while the pepper steams.

8Remove the pepper from the bag and the skin should easily peel off. Then slice it in half and remove the inside seeds. Place the pepper and strawberries in a food processor with the remaining ingredients. Pulse a few times until the ingredients are well combined. The texture of this salsa will be less chunky than the others since the pepper and strawberries are soft and cooked they’ll process into more of a purée.

9Either use immediately as a marinade or chill in the fridge for 1 hour before serving as a salsa.

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