Salsa Fresca Recipes

You may wonder why I reviewed recipes from my dinner party instead of posting them and reviewing. Recipes are an interesting thing- as I said in my first blog post I rarely follow them exactly. However due to copyright, I choose not to post full recipes created by someone else. Note that anytime I try anyone else’s recipes I will link to the book or blog it came from. But if I’ve changed something enough I will post my recipe for it. If it’s still close I will post inspired by. This is just for my comfort, and I really felt that I needed to write briefly about.

That little disclaimer past me now, I want to post the salsas from the other night. Grab some corn chips and go to town on these. 

Also if you’re like me you probably HATE chopping cilantro. I was at Williams-Sonoma and came across an herb mill. It’s not the easiest thing to clean, but it works and is so very worth it to not to have to try and chop them.

Salsa Fresca Recipes

Pineapple Avocado Recipe

(Inspired by Veganomicon: The Ultimate Vegan Cookbook)

2 cups chopped FRESH pineapple
2 avocados, peeled, pitted, and cut into 1/2 inch chunks
¼- ½ cup chopped fresh cilantro
Juice of half a lemon

Combine all ingredients and refrigerate for about a half hour before serving.

Mango Salsa

(Inspired by A Beautiful Bowl of Soup: The Best Vegetarian Recipes)

1 mango diced with the skin

1 small red onion diced

Juice of half a lemon

2 tsp of agave, maple syrup, or brown sugar

¼ - ½ cup chopped fresh cilantro

Dissolve the sweetner in the lemon juice. Combine all ingredients and refrigerate for about a half hour before serving.