Cucumber Salsa

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream (or greek yogurt if you like that)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.  Could also serve in a lettuce wrap.

Costco Salsa Chicken Mexican

I went to Costco a few months ago and sampled a yummy Mexican mouthful.  Super tasty, super easy, super fun.  They only put the salsa, chicken and cheese together and served it with tortilla chips.  I added a few extra ingredients and served it in a tortilla (burrito style).  In true "Pam Style," I don't really measure except when baking.  So just add these ingredients to suit your personal taste.

Ingredients:

1 jar Costco organic salsa (you can use another kind)
2 cans Costco chicken pieces (you could use chicken you cooked and chopped yourself)
Grated cheese to taste
Brown rice
Black Beans

Put all ingredients into a pot and heat until warmed.  Serve in a tortilla or with chips.

My friend said she may try adding corn kernels too.

Chevy's Fresh Salsa

I got this basic recipe from a "Top Secret Restaurant Recipes" book that I bought at Kohl's for $5.00. The book had lots of great versions of recipes from restaurants that we like. My hubby goes nuts over the salsa at Chevy's so I decided to make this for him. He said it is the best salsa ever! Of course I always modify recipes, so here is my version below.

Ingredients:
5-6 medium tomatoes
2-3 jalapenos
1/4 of a red onion
1-2 cloves fresh garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
1 1/2 teaspoons liquid mesquite smoke

Directions:
Preheat your grill. Remove stems from tomatoes and rub some oil on them. Rub oil on jalapenos too. Place tomatoes on grill when it's hot. After about 10 minutes, add the jalapenos to the grill. About 10 minutes later turn the tomatoes and the jalapenos. Continue grilling until the jalapenos are charring black and tomatoes are partially black. When the skin starts to come off, they are done. Remove from grill and let them cool on a plate. When cooled, remove the black part of the skin. If you are impatient like me, I put them under some cold water to speed up the cooling process and to not burn my hands. Put the tomatoes and peppers in the blender (or food processor). Add remaining ingredients and mix for 5-10 seconds until the mixture has a good consistency. Place in covered container and chill for several hours or overnight to let flavors blend. Makes 2-3 cups.

Easy Blender Salsa

2 cans (141/2 oz.) canned tomatoes (do not drain)
1 jalapeno (without seeds or can leave seeds in if you like it extra hot)
1/2 med. white onion, coarsely chopped
1/2 t. minced garlic (or garlic powder)
1/2 t. cumin
few squeezes lime juice
1/3 bunch green onions, finely chopped
1/3 bunch cilantro (pull leaves off stems, throw away stems and only use leaves)
salt and pepper to taste


1) Put tomatoes, jalapeno, white onion, garlic, cumin, and lime juice in blender
2) Blend until smooth.
3) Add in chopped green onions and cilantro leaves.
4) Blend again. You can blend longer to get a smooth salsa or a shorter time to leave the cilantro and green onions a little chunkier.
5) Add salt and pepper to taste.
6) Refrigerate after making.
7) Serve with tortilla chips.

Chipotle's Corn Salsa

Thawed Frozen Corn
½ Diced Red Onion
1 Diced Jalapenos
1/3 Cup Chopped Cilantro
Juice of 1 Lime
Salt and Pepper to Taste

Prepare:
Mix together and let flavors mingle in the fridge. Add a little sugar if corn isn’t sweet enough.

Restaurant Salsa

I got this recipe from my childhood friend's sister-in-law's husband's dental patient who owns a Mexican Restaurant. So it is a true restaurant salsa! Best salsa ever!

1 can whole tomatoes (28 oz can)
¼ t. cumin
½ t. white pepper
½ t. granulated garlic
Salt to taste (I use ½ teaspoon)
6-7 TOMATOES, diced
1 pc. celery
1 red onion, diced
1 can 100% tomato juice (11 oz can or two 6 oz cans)
1 T. white vinegar
cilantro (to taste, cut off the stems first)
Canned jalapenos to taste (or use fresh if you can’t find canned)

In blender, mix whole peeled tomatoes with spices (cumin, white pepper and salt)
then pour into bowl. Add diced tomatoes and onions, set aside. In blender add ½ of the tomato juice, celery stalk, and vinegar. Blend and add to bowl. With other ½ of tomato juice, blend jalapenos first then add cilantro and pulsate so you leave small pieces. Add to bowl. Stir well.

*If it is too spicy, add more chopped tomatoes. If it is too bland, put some of the salsa back in the blender and add blend in another spoonful of jalapenos!