Salsa Bar

A salsa bar is a fun way to highlight different salsas and chips. After all, when we go out for Mexican food, I think we all love chips and salsa the best! If you come up with any other dips and salsa to add to the salsa bar, go ahead. I always make plenty of the classic Fresh & Quick Salsa, because it’s everyone’s favorite. Be sure to have plenty of these easy Homemade Tortilla Chips on hand – fresh is best!  All from Holly’s easy entertaining book, Holly Clegg’s trim&TERRIFIC Home Entertaining The Easy Way

Fresh Quick Salsa
This simple salsa might seem intimidating with all the fresh ingredients but you put everything in the food processor and its ready.

4 large tomatoes, cored
1 tablespoon minced garlic
1 large onion
1 small green pepper, seeded and cored
1 teaspoon dried oregano
1 to 2 small jalapenos
Salt and pepper to taste

1. Place one tomato in the food processor and puree with garlic.  Add onion, green pepper, oregano, and jalapenos according to taste. Salt and pepper to taste.

Makes about 6 cups.

Pineapple Mango Salsa
For convenience or if fresh fruit is not available, canned pineapple and mangos may be used.

1 cup cubed mango
1 cup cubed pineapple
½ cup chopped red onion
1 teaspoon finely chopped jalapeno peppers
1 tablespoon chopped cilantro
2 tablespoons orange juice
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper to taste

1. In a medium non aluminum bowl, mix together mango, pineapple, red onion, jalapeno peppers, cilantro, orange juice, lime juice, sugar and salt and pepper to taste.  Refrigerate until ready to serve.

Makes approximately 2 ½ cups.

Chunky Guacamole
Tons of texture and flavor with fresh ingredients make this popular Southwestern appetizer disappear quickly so make lots.

2 avocados, peeled, pitted and coarsely mashed
2 tablespoons lime juice
½ teaspoon minced garlic
1/3 cup chopped tomatoes
¼ cup chopped onions
1 tablespoons minced jalapenos
Salt and pepper to taste

1. In a medium bowl, combine avocados, lime juice, garlic, tomatoes, onions, jalapenos, and salt and pepper to taste.  Refrigerate until serving.

Makes 1 ½ cups.