Cold Weather Salsa Recipes

COLD CORN SALSA

Steps:

• Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
• Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
• Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

COLD -WEATHER SALSA

Steps:

• In large heavy saucepan, combine tomatoes, tomato sauce, celery, onions, garlic and jalapeño peppers.
• Bring to a boil; cook for 5 minutes or just until onions are translucent.
• Stir in sugar, vinegar, lime juice, coriander and salt.
• Reduce heat and boil gently, stirring frequently, for 45 minutes or until slightly thickened.

CLASSIC ROASTED SALSA

Steps:

• Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
• Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
• Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
• Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.