My salsa recipe went over so well at both of my promotions this past weekend that I started to wonder why I ever gave away samples of my chili! I kid, of course, but I was very pleasantly surprised at the reception it got because summer spice mix sales will probably be largely contingent upon the delectability of non-chili dishes.
Hey, I don't know why so many people discriminate against chili when the weather gets warmer, but it is what it is. If you live outside the Sun Belt, it's probably important that I provide as many cool, refreshing recipes as possible for the summer months, so with that in mind here's one of the best.
This salsa recipe is the same as the one I provided for my fish tacos, only I added a couple teaspoons of my spice mix to it, which really gave it a nice Southwest/Tex-Mex kick. So decide which one's better for you, but this is a fantastic fresh, cold treat in the heat!
INGREDIENTS
1 ripe tomato, small dice
1/2 red bell pepper, small dice
1/2 red onion, small dice
1 ripe avocado, pitted and diced
1/2 fresh jalapeno pepper, finely diced
2 cloves garlic, minced
1/2 cup fresh cooked corn (canned corn will also work)
2 tsp. T-Rev’s Stiff Willi Chili™ Spice Mix
2 tbsp. whole cilantro leaves
Juice of 1/2 lime
Salt to taste
DIRECTIONS
Combine all salsa ingredients in a bowl, cover with plastic wrap, and pop it in the fridge for at least one hour. Let the flavors of the fresh ingredients do the rest.
Serve with corn chips and watch hungry guests indulge.
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