May 26th, 2011 |

Salsa Bar

Looking for a simple way to “wow!” your guests at a Memorial Day BBQ?! How about a salsa bar! Set up a variety of different types of salsas (and guacamole if you really want to get fancy!) with one large bowl of chips. Your guests can mix and match flavors to their liking. Here are a few suggestions for salsas:

1. Watermelon Salsa

Ingredients:

3 cup(s) finely diced seedless watermelon (from a 5-pound watermelon)
2 jalapeño peppers, seeded and minced
1/3 cup chopped fresh cilantro
1/4 cup minced red onion
juice of 2 limes
Salt

Directions: In a medium bowl, combine all ingredients except salt. Season with 1/4 teaspoon salt and serve chilled or at room temperature with tortilla chips.

2. Corn Salsa

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado – peeled, pitted, and diced
2 tablespoons olive oil, or to taste

Directions: Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

3. Citrus Salsa

Ingredients

3 navel oranges
2 limes
1 teaspoon chopped fresh cilantro
1 teaspoon seeded and minced serrano chile
2 teaspoons seasoned rice vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper, to taste

Directions: With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop. Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined. Cover and refrigerate for up to 1 day.