PICO de GALLO
Salsarita’s Fresh Cantina Recipe
2 cups diced tomatoes (about 2 medium tomatoes)
1 1/2 cups diced red onion (about 1 medium red onion)
1 cup chopped cilantro (about 1/2 of a bunch)
diced jalapeno, to taste
juice of 2 limes
kosher salt, to taste
Place all ingredients into the mixing bowl. Use the kitchen spoon to mix the ingredients. Allow to sit for 30 minutes before enjoying with your favorite tortilla chips
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GUACAMOLE
Salsarita’s Fresh Cantina Recipe
2 ounces diced tomatoes, about 1/2 of a tomato
2 ounces diced onions, about 1/4 of a medium onion
Some of us like red onions for a different flavor.
1 ounce chopped cilantro, about 1/4 of a bunch (feel free to omit)
diced fresh jalapeno, to taste
juice of 1 lime
kosher salt and ground black pepper, to taste
2-3 avocados
Place all ingredients EXCEPT the avocados in the mixing bowl. Use the potato masher to smash the ingredients into a chunky mixture Remove the flesh from the avocado, and add the avocado to the mixing bowl. Use the potato masher again to smash the avocado. KEEP THE MIXTURE AS CHUNKY AS POSSIBLE. Season with salt and pepper to taste.
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PUEBLO CORN SALSA
Salsarita’s Fresh Cantina Recipe
2-3 ears of corn to produce 16 ounces of kernels
16 ounces of black beans
1 jalapeno pepper, seeded and minced
1 tablespoon cilantro, chopped
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve with Salsarita’s chips – available at any Salsarita’s Fresh Cantina!
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SALSA CHARRO
Salsarita's Fresh Cantina Chef Tom LaFauci shares a recipe for the restaurant's delicious salsa charro. WBIR-TV Channel 10 "Live at Five at Four" shares the recipe.