12 Salsas in 12 Minutes

Fruit, Vegetables, Condiment, Latin, Plant-Forward, Gluten-Free, Vegan, Vegetarian

One generous ¼ cup serving of Salsa Base provides:

Vegetable: ¼ cup

Download the Recipe

Ingredients

#10 can Tomatoes, crushed, no-salt added

3 cups Yellow onion, diced

2 ½ cups Cilantro, coarsely chopped

½ cup Jalapeños, canned, drained, and rinsed

1 cup Lime juice

1 cup Salt

1 tsp. Ground Cumin

1 tsp. Sugar

Salsa base 1 ½ cups

¾ cup Black beans, drained

¾ cup Corn, IQF, thawed

1 ½ Tbsp. Red peppers, ¼ “ dice

1 ½ Tbsp. Green peppers, ¼ “ dice

Salsa base 2 cups

1 cup Mango, ¼ “dice

Salsa base 2 cups

1 cup Pineapple tidbits, drained

1 Tbsp. Brown sugar

Salsa base 2 cups

1 cup Plum tomatoes, ¼ “ dice

1 cup Cucumber, peeled, seeded, and ¼ “ dice

Salsa base 3 cups

1 Tbsp. Cider vinegar

1 Tbsp. Chipotle powder

1 Tbsp. Ancho powder

Salsa Rojo 1 ½ cups

1 cup Strawberries, IQF, puréed

1 Tbsp. Mint, chopped

Salsa base 2 cups

1 cup Peaches, diced, drained

2 Tbsp Sriracha

1 Tbsp Asian ginger and garlic seasoning

Salsa base 2 cups

1 cup Mango, IQF, diced

2 Tbsp Sweet Thai chili sauce

1 Tbsp.Thai seasoning

Salsa base 1 cup

1 cup Pineapple tidbits

1 Tbsp. Ancho powder

1 Tbsp. Asian ginger and garlic seasoning

1 ½ tsp. Ground cumin

1 ½ tsp. Curry powder

Salsa base 2 cups

1 cup Cherries, canned, drained and puréed

2 Tbsp. Sriracha

1 tsp. Smoked paprika

1 tsp. Smoky chile and cumin rub

Salsa base 1 ½ cups

¾ cup Avocado, ¼ “ dice

¾ cup Corn, IQF, thawed, dry roasted

¼ cup Poblanos chiles, ¼ “ dice, dry roasted

¼ cup Smoked paprika

Method

Tomato Salsa

Salsa Base Recipe #1

Mix all ingredients together. Makes approximately 65 servings. Add additional ingredients to base recipe to make all the following variations.

Variation #2 – Black Bean and Corn Salsa

Variation #3 – Mango Salsa

Variation #4 – Roasted Pineapple Salsa

Toss pineapple tidbits with brown sugar and roast in a preheated 400°F convection oven for 7 to 9 minutes or until pineapple has golden brown edges.

Variation #5 – Kachumbar Salsa

Variation #6 – Rojo Salsa

Variation #7 – Strawberry Smash Salsa

Variation #8 – Peach Sriracha Salsa

Variation #9 – Thaitanium Salsa

Variation #10 – The Bombay Salsa

Variation #11 – Cherry Bomb Salsa

Variation #12 – Charred Corn and Avocado Salsa

For dry roasting, spray a parchment covered sheet pan with pan spray. Place vegetables on top. Spray vegetables with pan spray. Roast in a 400°F oven for 7 to 9 minutes or until edges are blackened slightly.

Source: Jeremy West, Greeley-Evans Weld County School District 6