Trio of Salsas Print E-mail

From my RV kitchen

Did you know that Riverside, California is the navel orange capital of the West? Learn more about the citrus origins and a few other interesting tidbits about this inland empire city as well as some of my favorite Tango travel trailer galley features in this episode of the RV Cooking Show – Riverside, CA and a Trio of Salsas.

Ingredients & How-to

Pico de Gallo

¾ - 1 pound ripe red tomatoes – diced with seeds and liquid
½ c cilantro – roughly chopped – stems okay to use
1 jalapeno pepper – seeded and chopped into small pieces
¼- ½ c sweet onion – diced Combine all ingredients.

Place in bowl with lid and cover. Allow to sit on counter until ready to use – at least one hour.  Doesn’t keep well in refrigerator so eat up and enjoy! 

Salsa Verde

1 pound tomatillos – husked and pulverized
1 medium bunch cilantro – finely chopped – stems okay to use
6 cloves of garlic (use less if you are not a garlic lover) – chopped into small pieces
3 serrano peppers – seeded and chopped into very small pieces
1 T cider vinegarSalt and pepper to taste

Combine all ingredients and place in refrigerator one hour or overnight to meld flavors. Keeps well for several days.

Mango Salsa

1 ripe, medium mango – cubed
½ c cilantro – roughly chopped – stems okay to use
¼ c red onion – chopped1 jalapeno – seeded and chopped into small pieces
¼ c orange juiceJuice of half a lime

Combine all ingredients. This salsa is ready to use in about 10 minutes but keeps well overnight in refrigerator.


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