For those that know me, know that my sister Danielle is my best friend, biggest cheerleader, my inspiration, the person I can bicker with (and then five minutes later be totally fine), and one of the few people that knows how to put me in check (believe it or not sometimes I get a little crazy and bossy). I've seen sisters who tear each other apart, talk shit, and compete to the death. When I see sisters like that, I think two things:
1. Shame on them. It's just sad.
2. I'm so lucky I have the best sister in the world!
Danielle moved to the East side of the state about 6 months ago. She works at a hotel and conference center as a Catering Sales Manager doing tons of events (I'm trying to get her to start her own series on my blog…still waiting Danielle!).
I've totally been missing her lately! Today's post is a little tribute to her. This salsa is technically my mom's recipe, but with some additions by my sister. A couple years ago for Cinco de Mayo, we decided to host a little get together. We wanted to make salsa, but we didn't have the exact ingredients, so we made some substitutions. The result was delicious. I would have to say that my sister might have out done my mom! I decided to add a couple of my own ingredients too.
1 Orange bell pepper seeded and chopped
1 Hungarian pepper seeded and finely chopped
1-2 Jalapenos (depending on how hot you want it) seeded and finely chopped
1/8 Cup cilantro finely chopped
Quarter red onion finely chopped
1 Tomato chopped
1 Sweet Corn Cob remove the corn from the cob (this is my addition)
Juice of one lime
3/4 tsp salt
1/2 tsp garlic
1 Tsp olive oil
*Makes 4 servings
Remove the corn from the cob. In a pan with the oil, lightly brown your corn. Set aside. Chop all your veggies. In a bowl combine all your veggies, roasted corn, the juice of one lime, salt, and garlic powder and mix. Refrigerate for an hour before serving. This allows the flavor to develop.
If you like a little more heat, I would add two jalapenos. Although I give you exact measurements for salt and garlic powder, I still suggest that you season to taste. This just gives you a starting point. The orange bell pepper and corn add a yummy sweetness. The Hungarian pepper add a lingering heat versus the Jalapeno that packs a punch up front. I would also suggest adding a can of rinsed black beans to this salsa.
We used this salsa for tostadas and tacos. My simple tostada consists of refried beans (this is why I refrained from using beans in the salsa), a few shreds of lettuce, queso fresco, salsa and avocado all on top of a fried white corn tortilla! YUM.
This salsa is the perfect Labor Day dish to pass. If you want to get really crafty, make some mini tostadas topped with beans, salsa, and queso fresco as an appetizer. People will think you spent a million hours in the kitchen.
I hope you have a wonderful Labor Day weekend. Safe travels to everyone and I hope you get to spend some time with family.
Cheers to Sissys! I’ve got the best one around…just saying.