Susen Hunter

The Domestic Diva
Celebrate Cinco de Mayo with Fresh Salsa
Easy Blender Salsa Peach Mango Salsa Salsa Verde
1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly
chopped
1 clove garlic, peeled and
smashed
1/2-1 jalapeno, seeded or not
(depends on how spicy you like
it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of
cilantro, washed
juice of 1 lime
Put all the ingredients in the
base of a food processor or
good blender and pulse to
combine for 30 seconds or so
chopped and salsa is desired
consistency. Taste for seasoning
and adjust to taste. Serve with
chips or over tacos.
1 large ripe peach
1 large ripe mango
3 medium-size tomatoes
1/2 sweet onion
1/2 green, red, or yellow bell
pepper
1 clove garlic, minced
2 teaspoons (or more) minced
fresh Jalapeno pepper
1/2 cup (or more) freshly
chopped cilantro
1 tablespoon lemon or lime juice
1/2 teaspoon salt
1 tablespoon sugar
Peel the mango and peach and
chop both into small chunks
Dice the tomato, sweet onion,
and bell pepper into small
chunks. In a mixing bowl, stir
together the peach, mango,
tomato, onion, bell pepper,
garlic, Jalapeno pepper,
and cilantro. Add the lemon
juice, salt, and sugar and stir
well to coat. Let rest at room
temperature for 15 minutes for
until needed.This salsa can be
frozen for later use!
4 medium to large tomatillos
1/2 of a white onion roughly
chopped
1/2 cup loose packed cilantro
leaves
juice of one lime
1 small jalapeno seeded and
roughly chopped
pinch of sugar
salt and pepper to taste
Preheat your broiler. Remove
papery husks and stems from
the tomatillos and cut them in
half. Line a baking pan with foil
and place tomatillo halves cut
side down in the pan.
Broil tomatillos 6-8 minutes, until
easily pierced with a fork.
Place tomatillos, onion, cilantro,
lime juice, jalapeno and sugar
into a blend and puree about 10-
20 seconds (until well mixed).
OKIE MAGAZINE www.okiemagazine.com Page 16