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Post by AussieMeg on May 17, 2016 4:10:32 GMT
Pita Chips! You split some pita bread, spray olive oil on it, sprinkle with seasoning (lemon pepper, chilli salt, whatever takes your fancy) and bake in the oven. It gives the nice crunch of chips but without the calories. Pita chips go really well with salsa.
My MIL made some balsamic strawberry salsa last night and served it on grilled haloumi. It was delicious.
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Post by cannes on May 17, 2016 4:15:20 GMT
I eat it with zucchini. I cut it fairly thin and use it like a chip. The flavor is mild enough that you just taste the salsa.
I also love it on eggs and rotisserie chicken.
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Post by monicad on May 17, 2016 4:35:31 GMT
I am a salsa snob and I love the salsa at Chili's, of all places...I could drink the stuff with a spoon. Here's the Pinterest recipe (it's pretty spicy):
Chili’s Copycat Salsa Recipe:
Ingredients:
2 cans (14.5 oz each) whole tomatoes, drained 3-4 canned, whole jalapenos (not pickled) 1 yellow onion, quartered 1 teaspoon garlic salt 1/2 teaspoon salt 1 teaspoon cumin 1/2 teaspoon sugar 2 teaspoons lime juice Directions: Place all of the ingredients together into a food processor or blender and puree until smooth.
I also love any salsa that is full of cilantro. When I lived in the central valley (CA), there was a family owned restaurant that made THE best salsa. I'm picky about chips, too. My favorite are the authentic, thick tortilla chips (specialty/Mexican grocery stores have them). That and a margarita would be my death row meal!
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Post by lesserknownpea on May 17, 2016 7:47:16 GMT
I like to mix salsa with ref ride beans and eat with a spoon. Same with rice.
Or like pp, make a big salad with greens put some pintos or black beans on it and use liberal amounts of salsa for dressing.
I bake plain corn tortillas on parchment paper until crunchy, then use these for tostadas or break into chips.
Salsa is salty, ( sal =salt), so try to cut down on salt when you can.
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