Kickin’ it Salsa Mexicana

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Kickin’ it Salsa Mexicana

Yields about 24 – 2oz servings

2# or about 10 ea Roma Tomatoes, diced
1 ea Large onion, diced
1 lg bunch Fresh Cilantro, washed, chiffonade cut
6 ea Fresh Limes, juiced or about ½ c.
1/4 c. Fresh Garlic, mashed
3 ea Jalapeños, small dice, seeds/pith discarded
To Taste Kickin’It Seasoning Salt

Method:

  • Combine all ingredients in a large bowl
  • Stir to combine
  • Season to Taste with Kickin’ It at the Lake Seasoning Salt

Variations:

Cabbage Salsa

  • Combine equal parts basic salsa and chiffonade cut of green cabbage.

Fruit Salsa

  • Add 2 cups of small diced fresh stone fruit (peach, plum, apricot, cherry) or pineapple.
  • Add a bit of sugar, if necessary to balance sweet and savory.

Black Bean and Corn Salsa

  • Add one-cup of cooked black beans and one cup of whole kernel corn.

Guacamole

  • Split an avocado or two, Remove the seed and skin.
  • Place avocado in a bowl and rough chop it with the side of a spoon.
  • Fold in some Salsa Mexicana.
  • Leave the avocados a little chunky.
  • Adjust salt and pepper if needed/desired.

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