Carolina Salsa

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Carolina Salsa is my all time favorite (non tomato) salsa!

I made my television debut with this salsa.

In the salsa showdown on Carolina Today! You can read about that here!

Carolina Salsa has been around the Hickory party circuit for as long as I can remember.

I can’t even recall the 1st time I had it. But, I can recall my instant love for this salsa.

It is SO EASY and can be made any time of the year since you can use the can corn.

You can really zip up the recipe by using fresh sweet corn!

My sister and her family adore this recipe because, as strange as it is to me, they do not like tomaotes.

A sin in my opinion!

The even better part about this yummy? It is easy on the waistline.

Are you impressed?

What’s your go to salsa? Do you make fresh? Please share your favorite salsa recipe with me and look for my Salsa Roundup coming soon!

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Carolina Salsa

2 cans black beans, drained and rinsed

2 cans mexi corn. drained and rinsed

1 large or 2 small cucumbers, peeled and chopped

1/2 red onion chopped fine

1/2 cup balsamic vinegar

2 T sugar

Mix everything together. Trust me on this part make it the morning of or the night before you want to eat it.

I promise you will not regret this step!

It just gets better the longer it sits and the flavors all meld together.

Serve with your favorite tortilla chips.

I am currently crushing on the multi grain tortillas.

Cuban Pulled Pork & Aunt Mary’s Mango Chutney {salsa}

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A few weeks ago we went to a dinner for hub’s cousin who is getting married in a few weeks. Her Grandmother, Hub’s Aunt Mary made all the food. Aunt Mary did pulled pork and Mango Chutney (kinda more like a salsa to me, probably why i liked it!) that was just terrific! 

cuban

Cuban pulled Pork

1 to 2 lb pork loin

1/2 cup olive oil

2 T fresh oregano

Juice from 1 lime & 1 orange

1 t cumin

4 cloves garlic

4 oz crushed pineapple

1 bay leaf

Salt & pepper pork loin, place in crock pot; add all remaining ingredients, except bay leaf, to a mini food processor. Zap and pour over pork. Add bay leaf. Set on Low for 6-8 hours. use 2 forks to shred pork.

 

Aunt Mary’s Mango Chutney

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4 pitted mangos, chopped

sm can of crushed pineapple, drained

1/2 cup brown sugar

2 t kosher salt

2 T cider vinegar

1 jalapeno pepper, seeds & ribs removed

1 T grated fresh ginger root

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place all ingredients in sauce pan, bring to boil, reduce heat and simmer 20 mins. Cool completely and serve. I cut the recipe way down and only used 1 mango since it was just for us. It was yummy!!

 

mango chutney

Serve with black beans and rice for an authentic Cuban meal! It was awesome!!

Enjoy!

Mama Bird

Salsa Bar!

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For our Memorial Day Cookout and Pool Party I thought I would do a bunch of different salsas and lots of fun chips to have out all afternoon while we swim & smoke the pig! I found some great salsas that I thought I would try from some of my favorite Foodie Friends!!Here is what I did.
Katie’s Watermelon Salsa & Crippen’s Country Inn in Blowing Rock inspired my NEW Fav
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Watermelon Salsa
2 cups diced watermelon
1 cup diced cucumber
1/2 cup diced red onion
sea salt & pepper
1/4 cup balsamic vinegar
3 oz feta cheese
I make a wonderful salad that uses many of the above ingredients and thought that the salt of the feta and the twang of the balsamic really pushed this over the top!!
My Carolina Salsa
P1010125 this is always a hit and was the first gone!

Ninfa’s Green Sauce THIS IS A MUST TRY!!! It really deserves a post all it own. Coming soon!
Mango Salsa
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2 mangos, diced
1/2 pineapple, diced
1 jalapeño, diced super fine
1/2 red onion
1 T fresh cilantro
2 T fresh lime juice
1 T lime zest
sea salt
The Mango/pineapple Salsa was by far the least eaten, it was good I am not a cilantro fan but those who are enjoyed it, those who are not didn’t! It would be really good with fish.

me

Carolina Salsa

This is my go to app for any gathering where I need to take something, not to fancy just great tasting!  We (my friends) call it Carolina Salsa and I have been making it for so many years I can’t even remember where it originally came from. My sister especially loves it because it is tomato free. You guys know I am in love with tomatoes but this is a great fresh app and IT IS EASY ON THE WAISTLINE!! It makes a ton and everywhere I have taken it everyone loves it! I hope YOU do too!!
2 cans black beans, drained & rinsed
2 cans mexicorn, drained & rinsed
1 large cucumber, seeded and chopped fine
1/2 red onion, chopped fine
1 cup balsamic vinegar
1/4 cup sugar
Just mix everything together and as always I must say, it is BEST if you make it the night before or the morning of serving it. It just gets better as all the flavors meld.
Serve with tortilla chips.
DON’T FORGET TO ENTER THE GIVEAWAY FROM CORNER NATURAL FOODS! GO HERE

For more great recipes pop over to Tempt My Tummy Tuesday
me

Featured Chef Tuesday

chef brad Chef Brad has been in the culinary world for 23 years. He is currently working in China. Currently he is doing consulting work for different restaurants who need are looking to  improve their menus, and advice on menu planning.

Hawaiian Roast Pork Loin with

Tropical Pineapple Salsa

RUB
1  tablespoon salt
11⁄2  teaspoons five-spice powder
1⁄2  teaspoon dry mustard
1⁄4  teaspoon freshly ground pepper (black or white)
2  tablespoons molasses

PORK
1  (4- to 5-lb.) boneless pork loin
1  tablespoon Dijon mustard

SALSA
3  cups small diced fresh pineapple (1 lb.)
2  or 3 jalapeño chiles, seeded, finely chopped
1  red bell pepper, finely chopped
1⁄2  cup finely chopped red onion
1⁄3  cup chopped fresh cilantro
1⁄4  cup lime juice
1⁄2 teaspoon salt

1. In small bowl, combine all rub ingredients; mix well. Paint pork Loin with Dijon mustard, just a light brushing. Rub dry rub over painted pork loin. Cover; refrigerate 30 minutes or overnight.

2. Heat oven to 425°F. Place rack in shallow roasting pan. Place pork on rack; add ½ inch water to pan. Bake, uncovered, 30 minutes or until browned.

3. Reduce oven temperature to 250°F.; bake roast an additional 2 to 2 ½ hours or until internal temperature reaches 150ºF., checking to make sure there is always some water in bottom of pan.

4. Meanwhile, in large bowl, combine all salsa ingredients; mix well. Cover and refrigerate.

5. Place roast on carving board. Cover loosely with foil; let stand 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot or at room temperature with salsa.

Thanks so much to Chef Brad for an awesome recipe!!  I look forward to seeing more!!