3 Homemade Salsa Recipes
By Mary Spiegelberg
Whether you’re hosting a fight night or need an added spin to your salsa game, these salsa recipes are sure to please the taste buds and take both your appetizers and meals to the next level!
Mango Lime Salsa
Mango has been shown to protect against colon, breast and prostate cancers! Reap the flavor and health benefits of this simple five-ingredient salsa! Add all ingredients to a bowl, toss, and serve. It is as simple as that!
Ingredients
2 mangos, diced
1 red onion, diced
2 jalapeños, seeded and diced
½ cup freshly chopped cilantro
¼ to ½ lime, squeezed
Serve with:
Fish Tacos on whole wheat tortillas
Ahi Tuna Tostadas topped with a drizzle of soy
As a dip for 2-inch slices of bell peppers
United States of Salsa
This colorful salsa dish will have your eyes as excited as your tummy! Strawberries are excellent antioxidants and are rich in magnesium, dietary fiber and potassium!
Ingredients
3 Tbsp. lime juice
2 tsp. agave nectar
1 small garlic clove, minced
¼ tsp. salt
1 cup blueberries
1 medium jalapeno, chopped
½ cup freshly chopped cilantro
¾ cup jicama, diced
1 cup fresh strawberries, chopped
½ cup white onion, chopped
Serve with:
Organic corn chips
On top of a bed of fresh greens accompanying a powerful protein source like a prime cut of steak.
Holy Smokes!
Every now and then it’s time to spice things up! Knock your own taste bud socks off with this flaming salsa. In addition to satisfying your spicy craving, this salsa is loaded with heart-healthy fats, potassium and fiber!
Ingredients
½ lb. husked and quartered tomatillos
2 stemmed and quartered poblano chilies
1 to 2 jalapeños, chopped
2 garlic cloves, peeled
1 onion, peeled and quartered
2 Tbsp. extra virgin olive oil
½ cup freshly chopped cilantro
½ tsp. ground toasted cumin
1 avocado, pitted and halved
Lime juice and sea salt to taste
Instructions
• Preheat your oven to 425 degrees and line a sheet pan with parchment paper. Take your tomatillos, chilies, onions and garlic and place them on the parchment paper. Drizzle olive oil over their tops. Toss ingredients together and add salt to taste. Let roast in oven for 20 minutes, stirring halfway through. When softened, remove from oven.
• Take your roasted veggies as well as any juice left over and place in a food processor or blender. Pulse the mixture so it is blended but not puréed. Finally, add cilantro, cumin, avocado and lime juice and blend. Refrigerate before serving.
Serve with:
• Roasted zucchini and squash (for a spicy appetizer)
• Chicken or white fish tacos
Future dietitian currently pursuing a degree in Dietetics and Food Administration with a minor in Food Science at Cal State Long Beach. Primary field of concentration in Sports Nutrition. Member of UCLA’s Performance Nutrition Team who work to fuel, sustain and improve performance of collegiate athletes. Newport Beach native and proud owner of Hooked Boxing, LLC. Spin, fight and travel enthusiast!
