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Salsa Three Ways

Greens and Chocolate By

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One of my favorite spring and summer activities is to invite a bunch of friends over for grilling, beverages, and lawn games. 

This hasn’t been possible until last year due to the lack of a lawn and private patio (details…), so I’m still learning the best way to entertain with ease.

I like to keep the snacks and appetizers to a minimum. One of the easiest things to serve is chips and salsa and tends to be my go-to appetizer. Who doesn’t like chips and salsa? No one. 

The thing with chips and salsa, however, is it can get a little boring. So today we’re making salsa three different ways! 

Pineapple and Jalapeño Salsa

Pineapple Salsa

The line-up for this salsa includes fresh pineapple, jalapeños, lime juice, and cilantro. 

Just chop up the pineapple (I usually use half for the salsa and save half for snacking), one or two jalapeños, and a handful of cilantro, toss it all together and then give it a good juicing from one whole lime. 

Serve it up with your favorite Food Should Taste Good Chips and you’re ready for some backyard patio action. 

Mango Salsa

This one uses fresh mango, tomatoes, red onion, cilantro and lime juice.

Mango Salsa

Chop up the mango, and then combine it with about a cup of diced tomatoes (you can use whatever kind you prefer - I used grape tomatoes), one or two diced jalapeños depending on how spicy you like it, a handful of chopped cilantro, half of a red onion diced, and a squeeze of lime juice. 

Once again, find your favorite Food Should Taste Good chip and dip your heart away in this tropical mango salsa.

Corn and Black Bean Salsa

You start with a jar of your favorite store-bought salsa, to which you add a can of black beans, a can of corn (or frozen corn, thawed), and some chopped cilantro. 

Corn Black Bean Salsa

I love this salsa with Food Should Taste Good Sweet Potato Chips, and ice cold beverage, and the sun shining down in my backyard.


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