Wednesday, July 20

Sponsor Feature: Acute Designs

     Today we have another Large Ad feature post! Interested in having one? Send me an email! Gina from Acute Designs is going to share a few of her favorite summer salsas and how to make them. Seems like the perfect time to whip up a batch and take it to a BBQ, right? I love Roasted Red Pepper salsas with sweet chips like Sweet Potato... delish!

     Hi everyone! This is Gina from Acute Designs...the newest sponsor of The Weekend File.  I own a small handmade accessories business {also called Acute Designs} where I make and sell hair, bridal, and jewelry products. In addition to the Acute Designs blog and shop, I have a food blog called Taste, where I share my love of food and healthy{ish} recipes.

Today I am going to share with all of you lovely people one of my favorite summer foods - salsa. Salsa is a healthy snack that is super easy to make.  Don't worry too much about the measurements below, just add what you like.  If you like things spicy, add more jalapeno and if you hate cilantro - leave it out.

Salsa #1: Fresh Tomato and Pineapple Salsa
-3 cups tomato, chopped into large pieces
-1/4 cup of a red onion, roughly chopped
-1 handful of cilantro - roughly chopped
-1 tablespoon of finely chopped jalapeno {I am not a fan of spice, so I go easy on this ingredient}
-1 cup diced pineapple
-the juice from two limes
-sea salt and black pepper
1. Put the tomatoes into a food processor {if you don't have a food processor - just chop everything really well - the result will be the same, it will just take a little longer!} and pulse a few times until just chopped.  You don't want to pulse too much or the tomatoes will turn to mush.
2. Add the jalapeno, red onion, cilantro, and lime juice to the tomatoes and pulse a few more times.
3. Dump the salsa into a serving bowl and mix in the pineapple and a little salt and pepper.  Refrigerate a few hours before serving.

Salsa #2 Corn and Bean Salsa
-2 cups corn kernels {either fresh or frozen....if you use frozen, make sure they are thawed first}
-1 cup of beans {use whatever you have...I had white kidney beans, so that is what I used}
-A handful of fresh cilantro, chopped
-1 tablespoon of jalapeno, finely diced
-the juice from two limes
-1 teaspoon cumin
-sea salt and black pepper
1. Mix everything together in a large bowl, cover, and refrigerate for a few hours before serving.  This recipe is also fantastic when used as a filling for tacos or a burrito.

Salsa #3 Roasted Red Pepper and Onion Salsa
-4 red bell peppers, cut into large pieces
-1 red onion, cut into large pieces
-2 tablespoons olive oil
-a handful of flat leaf parsley
-2 tomatoes, diced
-2 cloves of garlic, minced
-sea salt and black pepper
1. Spread the bell pepper and onion pieces out on a large baking sheet and cover with the olive oil and a little salt and pepper.  Toss all to combine. 
2. Roast the peppers and onions at 325 degrees for about an hour.  Remove them from the oven and allow them to cool for about 30 minutes.
3. Cut the peppers and onions into smaller pieces and place in the bowl of the food processor with the tomatoes, parsley, and garlic.  Pulse a few times until a nice texture is achieved.
4. Serve this salsa at room temperature or cold.

1 comment:

Thanks for taking time out to leave a comment! I love and read every single one! XO! -Hayley