Quick and Easy Salsa
Mango and Avocado Salsa
Salsa Verde
Black Bean and Corn Salsa

Quick and Easy Salsa

1 14.5 oz. can diced tomatoes

¼ small onion, diced

2 small cloves garlic, minced

½ jalapeno pepper, seeded and diced

3 Tbsp. chopped fresh  cilantro, more or less to taste

Juice of 1 lime

¼ teas. kosher salt

Place all ingredients in a food processor and pulse a few times until combined and chunky.  Do not over process.

Recipe makes 4 servings  Estimated WW Smart points 0

Mango and Avocado Salsa

1 mango, peeled and diced

1 avocado, peeled and diced

¼ cup red onion, chopped

1 plum tomato, diced

1 jalapeno pepper, seeded and diced

1 clove garlic, minced

¼ cup chopped fresh cilantro

2 Tbsp. lime juice

1 Tbsp. olive oil

salt and pepper to taste

Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving to allow the flavors to combine.

Recipe makes 5 servings  Estimated WW Smart points 3 per serving 

Salsa Verde

¾ lb. tomatillos, remove husks

1 serrano chili pepper

1 poblano chili pepper

1 clove garlic, crushed

2 Tbsp. chopped onion

2 Tbsp. chopped fresh cilantro

¼ teas. sugar

5-6 Tbsp. water

1 teas. kosher salt

Preheat the broiler.  Line a broiler pan with foil. Rinse and dry the tomatillos and arrange the tomatillos on the foil.  Place the poblano and serrano peppers on the broiler pan with the tomatillos. Broil the tomatillos and peppers until they are charred on top, about 3 minutes.  Turn the peppers and tomatillos over using tongs and char the other side, about 3-4 minutes. 

Remove tomatillos and peppers from broiler pan and wrap in foil.  Allow the peppers and tomatillos to rest for 10 minutes. Unwrap the tomatillos and peppers and peel the skin from the poblano chili and remove the seeds.  No need to peel or seed the tomatillos and serrano chili. Place the tomatillos and peppers in a food processor. Add the sugar, garlic and salt and pulse the mixture until it is coarsely chopped.  Add 5-6 tablespoons of water, the onion and the cilantro. Pulse until a coarse puree forms. Transfer the salsa verde to a serving dish.

Recipe makes 7 servings  Estimated WW Smart points 0 per serving

Black Bean and Corn Salsa

1 15.5 oz. can black beans

1 15 oz. can corn

1 10 oz. can Rotel fire roasted tomatoes with chilies

¼ cup finely chopped onion

3 Tbsp. chopped fresh cilantro

Dash of lime juice

Rinse and drain the black beans.  Drain the corn. Place the black beans and corn in a bowl.  Add the tomatoes and toss to combine. Stir in the onions, cilantro and the lime juice.

Recipe makes 15 servings  Estimated WW Smart points 0 per serving