Friday, June 25, 2010

Fresh Shamrock Salsa

Yummy note: This is one of my favorite quick salsas I like to make. It uses nice fresh ingredients that combines together to make a pretty colorful dish. There are a lot of great flavors and textures in this dish that really works together well. It is not too spicy nor bland, so it typically is a pretty good crowd pleaser that everyone is usually asking me for the recipe afterwards. This fresh shamrock salsa is a fairly simple dish to prepare, the only thing that really takes the time is the cutting of the fresh herbs. I've had people ask, can I just used dried ones instead of the fresh? hmm.. no. I wouldn't, you don't get the same flavor or crunch, not to mention the freshness out of this salsa. So please use the fresh versions of the parsley and cilantro in this dish. It might take you some time to chop your herbs, but hey if you make this salsa enough you'll get great with your cutting skills and it will go much faster :)


Fresh Shamrock Salad

Ingredients:
1 bunch parsley, chopped to stems
1 bunch cilantro, chopped to stems
1 bunch green onions, chopped
1 can chopped green chiles
1 can or about 4 oz. of chopped black olives (if you use the canned version, please drain olives)
3 medium tomatoes, chopped (or you can use a small jar of chunky salsa)
2 cups of shredded of Monterey Jack cheese
1 envelope Good Seasons Italian Dressing, made to package directions
1 clove crushed garlic
1 small can of Mexican corn (if you can't find that, any type of corn will work)

Directions:
Prepare the dressing according to the package directions. Crush a small clove of garlic and add to the dressing and set aside.


Next, chop the tomatoes, parsley, cilantro, green onions, chiles, and olives. Add all of the ingredients into a large bowl. Toss in corn and cheese.


After all ingredients have been added to the bowl toss together lightly. Next, pour the dressing mixture into bowl, and stir until well mixed and coated. The flavors are best if you give this dish about an hour or so of marinating time, but if you don't have the time, it is still pretty good. My favorite way to serve this salsa is with the lime tortilla chips. Make sure to refrigerate any leftovers you might have.


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2 comments:

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  2. This recipe was featured for a June 2011 SRC post on http://simplycooked.blogspot.com/2011/06/rainbow-salad-with-corn-carrots-and.html

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