Recipes — salsa

Amy Ingram

Strawberry Salsa with Pink Grapefruit Balsamic

Ingredients: 2 cups Fresh local strawberries, diced 2 Tbsp. LG Pink Grapefruit Balsamic 1 Jalapeno, finely diced 2 Tbsp. Cilantro, finely chopped 1/2 tsp. Mint leaves, chopped (optional) 1/4 cup Red onion, finely diced    Directions: In a large serving bowl, add all of the ingredients and toss until thoroughly combined. Refrigerate and allow flavours to meld together for at least an hour.  Serve with pita chips or spoon over a toasted baguette. 

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Tiara Phaboonheuang

Roasted Tomato Salsa with Fresh Cilantro and Jalapeno Balsamic

Ingredients: 1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum 2 to 3 fresh Serrano chili's (1 to 1 1/2 ounces), stemmed Half of a small white onion (2 ounces), sliced 1/4 inch thick 4 garlic cloves, peeled 1/4 cup water 1/3 cup chopped fresh cilantro, loosely packed 1 generous teaspoon good quality sea salt 1 1/2 teaspoons Jalapeno White Balsamic Vinegar Heat the broiler. Lay the whole tomatoes and Chili's out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened...

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