salsa Archives • New Nostalgia

RECIPES/ Sides

Healthy & Delicious 2 Ingredient Creamy Salsa Dip

This is my new favorite, go-to creamy taco dip. It couldn’t be easier or tastier. You just use equal parts hummus and salsa and mix. It keeps really well in the refrigerator and can be used as a dip, sauce or dressing.

I love the combination of Trader Joes Hummus Dip and Trader Joes Organic Tomatillo Roasted Yellow Chili Salsa, but you could use any brand hummus and salsa.

Here I used it on tacos in place of cheese. I filled the tacos with my Crockpot Refried Beans Without The Refry. I added corn to the beans, topped with the hummus/salsa dip, then topped that with Trader Joes broccoli slaw and carrot mix. This dinner was delicious and full of flavor and texture. The cheese was not missed at all!

Here I used it as a dressing to top a simple lunch salad I made for myself. Greens topped with beans, broken tortilla chips in place of croutons for some crunch, and topped with Creamy Salsa Dip as a dressing. So good!

I also use it as a dip for cut veggies and crackers.

This dip is a great way to get some protein due to the chickpeas in the hummus. It is also much better for you than the typical creamy dips that use sour cream, milk or cheese, and has much less fat than the typical salad dressing.

Give it a try and let me know what you think.

GF, Vegan & Raw/ Meals/ RECIPES/ Sides

Chilled Melon Soup with Kiwi Salsa

This is a lite, sweet treat that is very easy to make and makes quite a bit of soup! My girls loved the kiwi salsa, it was their favorite part. The original recipe called for watermelon in the salsa, which would be so pretty, but I didn’t have any so we used bits of cantaloupe instead. We poured leftover soup into Popsicle molds for a refreshing frozen treat.

Chilled Melon Soup with Kiwi Salsa

{adapted from “If It Makes You Healthy“}

Serves 6

1/2 cup diced, cantaloupe (or watermelon)

1 kiwi, peeled and diced

2 good-sized mint leaves, chopped (optional)

1 medium sized ripe cantaloupe, peeled, seeded and chopped (about 3 cups)

6 ounces plain dairy or soy yogurt

6 ounces peach or vanilla dairy or soy yogurt

1/2 cup orange juice

11/2 tsp agave nectar or honey

1/4 teaspoon kosher salt

1. In a small glass bowl, combine the diced melon, kiwi and mint. Cover and refrigerate until ready to serve.

2. In a blender, blend half of the cantaloupe, half the yogurts, and 1/4 cup of the orange juice on medium speed until very smooth. Transfer to a plastic or glass container. Repeat with the remaining half of these ingredients.

3. Whisk in the agave nectar and salt until all soup is well mixed. Cover and refrigerate for 1-2 hours. Serve garnished with the Kiwi salsa.

RECIPES/ Sides

Easy, Homemade Freezer Salsa

See the larger jar of salsa in the background? My husband has just about finished off the jar, and I just made it 2 days ago!

This is a super easy & quick way to make salsa for the freezer. If y.ou like a chunky salsa, then freezer salsa is not for you. Chunky salsa tends to get mushy in the freezer, but we prefer ours thick, but all chopped up, so this is perfect for us.

I have an abundance of little cherry tomatoes growing in my garden. My larger tomato plant is slow to ripen, but that is ok since we are up to our heads in cherry tomatoes.

Mrs. Wages Create Salsa Mix for Freezer Salsa

I saw this mix (Mrs. Wages Create Salsa Mix) when I was at the grocery store and I was happy to see that the ingredient list was short and familiar. I wanted homemade salsa, but my peppers are not ripe yet, so this mix was the perfect answer.

There are 3 different options on the back of the package-Freeze It! Can It! or Serve It! Love that.

I washed my tomatoes and threw them into the food processor. I DID NOT skin and core my tomatoes. Too lazy, plus they were so small…

Then I dumped them in a pan on the stove (no pic, sorry!) and added the dry mix and 1/2 cup of vinegar, and then simmered for 10 minutes.

I let the mixture cool a bit, then poured it into jars.

We have not eaten the salsa that I froze yet, but like I said earlier, the one jar that was left out is almost gone. It really is a tasty salsa, not too expensive (2.59 for the mix, tomatoes were free from my garden), made about 21/2 quarts, and took very little effort!

{ {pin it}

RECIPES/ Sides

Bean & Corn Salsa With Rice, Cheese & Chips To Dip

My friend, Traci, came to visit a few weeks ago. She didn’t want me to have to make lunch, so she brought along an awesome lunch of brown rice, homemade bean and corn salsa, some cheese and tortilla dipping chips. It was the most delicious, filling and simple lunch! I loved it. I knew after my first bite that I would want to share it with you all, so I grabbed my camera and took the picture above.

The salsa has amazing flavor. I am not a cilantro fan, so I was excited to see that this recipe used parsley instead. The lime juice and sweet onion were key ingredients for me.

We have been trying to eat less red meat around here, adding at least one non-meat meal a week. This recipe is the perfect way to get some fiber, veggies, and protein from the cheese and beans. If you wanted more protein, a side of grilled chicken would be perfect, you could serve it on a bed of rice with the salsa on top–pretty! I’ve been thinking about this recipe ever since I tried it and can’t wait to make it for my family!

Bean & Corn Salsa

3c. chopped seeded tomato (4-5 Roma)
1/2c. chopped Vidalia or other sweet onion
1/2c. chopped tomatillos (about 2 med.)
1/4c. canned black beans, rinsed and drained (I like 1/2c.)
1/4c. fresh corn kernels (I just throw frozen kernels straight in – I like 1/2c.)
2T. finely chopped fresh parsley
2T. fresh lime juice (1 med. lime)
1/2t. salt
1/2t. pepper
1/2t. hot sauce

Combine; cover and chill for at least 2 hours. I usually make the night before. Of course, I like mine put over Rice with a little cheese heated up in the microwave and then served with tortilla chips!

If you have never cooked with a tomatillo, what you need to look for at the store are tomatillos with green (not brown) papery skin, and firm flesh–no soft spots. The paper skin peels right off,(lil’ cutie shows you how in the first video below) and you can eat them raw or you can roast them, then blend them up into a green salsa (second video below). When eaten raw, they are firm and have a bit of a tart taste, which is perfect for the Bean & Corn Salsa recipe above. Roasting makes them smokey and soft.

Cancer Journey/ FUN/DIY/ RECIPES/ Sides

Easy, Homemade Freezer Salsa

See the larger jar of salsa in the background? My husband has just about finished off the jar, and I just made it 2 days ago! This is a super easy & quick way to make salsa for the freezer. If you like a chunky salsa, then freezer salsa is not for you. Chunky salsa tends to get mushy in the freezer, but we prefer ours thick, but all chopped up, so this is perfect for us.

I have an abundance of little cherry tomatoes growing in my garden. My larger tomato plant is slow to ripen, but that is ok since we are up to our heads in cherry tomatoes.

There are 3 different options on the back of the package-Freeze It! Can It! or Serve It! Love that.

I washed my tomatoes and threw them into the food processor. I DID NOT skin and core my tomatoes. Too lazy, plus they were so small…

Then I dumped them in a pan on the stove (no pic, sorry!) and added the dry mix and 1/2 cup of vinegar, and then simmered for 10 minutes.

I let the mixture cool a bit, then poured it into jars.

**I ordered the salsa mix on Amazon, but can also be found in the canning goods in most grocery stores and Walmart.

{for your pinning pleasure}