Chef Kimberly Larsen teaches us how to throw together three different fresh salsas perfect for the big game. For more information, go here.
Pineapple Poblano Pico De Gallo
2 cups pineapple, small dice
2 cups tomato, small dice
1 cup poblano peppers, seeded & small dice
1 jalapeño, seeded & minced *if you want a spicier version
1 1/2 cup red onion, small dice
2-3 garlic cloves, minced
1 bunch cilantro, chopped
1/4 cup orange juice or lime juice
1 teaspoon sea salt
1/2 teaspoon garam marsala
1/2 teaspoon sweet paprika
Lightly toss all ingredients together in medium size mixing bowl. Allow flavors to marinate for 1-4 hours. substitute other fruits during different seasons. Recipe is great with strawberries, peaches, mango, blackberries & raspberries.
3 cups tomatoes
1 small white onion
2 garlic cloves
1 bunch cilantro
1/3 cup lime juice
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon sea salt
Rough chop tomatoes, onions, jalapeño and cilantro. Place all ingredients in blender or food processor and blend until smooth. season with addition seasonings if needed.
Roasted Salsa Verde
10-12 tomatillos, husked & scrubbed
1 medium red onion, peeled & coarse chopped
6-8 garlic cloves
2 poblano peppers, stemmed
1 jalapeño, stemmed
1/4 cup canola oil
1 bunch cilantro
1 bunch parsley
2 tablespoons honey
1/4 cup limes juice
1/2-3/4 teaspoon sea salt
Preheat oven to 400 degrees. Toss tomatillos, red onion, garlic, poblanos and jalapeño with canola oil. Place on baking sheet and roast for 30-40 mins. Or until soft and slightly blistered.
Removed from oven and allow to cool slightly for 10-15 minutes. Place slightly cooled ingredients into blender. Puree until smooth.
Add the cilantro, parsley, honey, lime juice, sea salt. Pulse until combined.