Monday, Oct 20, 2014
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Spicy Summer Salsa

Summer is here and at my house we’ve been enjoying  a lot of fresh salsa.  This salsa recipe is adapted from my Sister-in-law Sues’ Super Salsa.  Say that five times fast!  This salsa is a great addition to so many meals.  

Salsa

Yield:  5 cups
1 15 oz can navy beans
1 15 oz can of corn
4-6 roma tomatoes (diced)
2-3 bell peppers (red and yellow)
1 bundle of cilantro
1/2 a red onion, diced
Lime Juice  (I usually squeeze 4-5 limes)
1 Ranch or Italian Seasoning Dressing Packet 
  
Here are a few delicious entrees that go well with this salsa.

Salmon Burgers:  Grill frozen salmon patties, on the stove top or outside on the grill.  Serve Salmon burgeron a bun with red onion slices, lettuce, lime juice and top the salmon burger with salsa.  Serve with tortilla chips on the side and fresh fruit.

 

Spicy Shrimp Salad:  Bake battered, frozen shrimp at 425 degrees for 15 minutes.  Serve on a bed of lettuce, with salsa on the top with a little coctail sauce and broken tortilla chips on top. 

Mandarin orange chicken salad:  Bake frozen breaded chicken at 425 degrees for 12-15 minutes.  Cut breaded chicken into 1-inch strips and serve on a bred of lettuce.  Top with salsa, and BBQ sauce (or ranch dressing) and shredded cheese.

Turkey pastrami salad:  Slice turkey pastrami into 1-inch squares and spread over a bead of lettuce.  Top with sliced olives, salsa, cubed or shredded cheese and pineapple tidbits.

White Chicken Chili:   McCormick makes a great white chicken chili seasoning packet if you don’t have  a lot of time to make dinner.  If you can’t find the seasoning packet, you can make it from scratch using the recipe in my “Fabulous Freezer Meals” book.  It is identical.  If you do use the packet, dinner takes 8 minutes.  All you do is add a can of chicken, a can of white navy beans and a cup of milk to tone down the heat.  This chili is pretty spicy.  I like to top the chili with salsa, or fresh cut tomatoes,  and shredded cheese and serve it on a bed of rice.    


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