Salsa is a dipping sauce usually made with Tomatoes, Onions, Jalapeno Peppers, Bell Pepper, Citrus and Cilantro. I remember, I went to Mexico along with A (the husband) on his business trip, and all we had time was for restaurant hoping to taste different food and drinks. Thanks to his colleagues for taking us to all the local restaurants and suggesting the best dishes and introducing us to an unlimited edition of Salsas.
History of Salsa
The origin of Salsa can be traced all the way back in early 1500’s by Spaniards. Salsa means Sauce in Spanish. Its origin was from the time of Aztecs, Mayans and Incas. The Aztecs were the first ones to introduce Salsa and they passed on their traditions later in Central America.
The heart of all the parties is a hearty bowl of Chips and Salsa. While we do very fewer parties, for us these chips and salsa are on weekends or while binge-watching series on Netflix.
The Salsas come in huge variety . They are mild, spicy, green , black bean, avocado, fruits, etc. We enjoy all kinds of Salsas and are so beautiful and appetizing.
Pomegranates are in the season and if someone just peels Pomegranate for me, I can have it all. I am very lazy to peel pomegranates. Pomegranates Salsa is super easy and quick and can be ready in under 5 mins. All you need is a Jalapeno Pepper, Red Onions, Cilantro, Salt and Lime Juice. This tastes every bit of fruity, citrusy, sweet and all the goodness. Sometimes, I indulge in this Salsa without the chips, Trust me, it is that good.
Queso dip is a cheesy and milky dip traditionally made with Velveeta Cheese topped with tomatoes and scallions. Now we have seen more innovation in the recipe. I have added onions, jalapeno peppers, and minced garlic in the milky and cheesy sauce in the end which I topped it with Tomatoes and Scallions.
- 1 Cup Pomegranate
- 1/3 Cup Red Onion Chopped
- 1 Jalapeno Pepper Chopped
- 1/3 Cup Cilantro
- Salt to Taste
- Squeeze of Lime Juice
- In a bowl add pomegranate, jalapeno pepper, onions, cilantro. Add salt and squeeze lime juice. Make sure it doesn’t get extremely tangy.
- Mix well. Enjoy with corn chips.
- 1 Tbsp Oil/ Butter
- 1/4 Cup Chopped Red Onions
- Half Jalapeno Pepper Chopped
- 1 Tbsp Minced Garlic
- 1 Cup Milk
- 1/3 Cup Heavy Cream/ Half and Half
- 1 Tbsp All Purpose Flour
- 1 Cup Shredded Five Cheese Mexican Blend
- Salt to Taste
- 1/4 Cup Chopped Tomatoes
- 1 Stem Scallions Chopped
- Add the oil/ butter in a heavy bottom saucepan on a medium flame. Add chopped onions, jalapeno peppers, and minced garlic. Sauté until cooked.
- Add milk and heavy cream/half and half. Bring it to a mild boil and add flour. Use a whisk to stir it continuously to avoid lumps. Let the milk thicken now.
- Add cheese once the milk starts thickening up. Use a whisk to stir until the cheese melts. Add salt.
- Serve to top it with tomatoes and scallions.