What is something good that I can add to my SALSA...........?

So far I've come up with Spearmint leaves, and Avocado.


Bean dip on the side............BTW.........avocado in salsa is amazingly good.





Does anyone have any other ideas as to what I can add to my salsa or put on the side.





(obviously I'm already using baked tortilla chips)





I'm open to anything. Dairy or not.

What is something good that I can add to my SALSA...........?
this is what i do...does not matter which salsa i choose, the best or worst, it doesnt matter. cuz once this is added, i think, is SO .... GOOD!!! just add an even amount of cream cheese to your salsa and dig away!!!... just cut a block of the cheese, in a bowl, salsa pour over the top, chips around the bowl, some cilantro garnish on the chips...ENJOY!!! i think ima hook myself up right now!....
Reply:Mago Salsa is incredible, but why not try some cilantro or even cut up some diced firm tofu? Could work out well.
Reply:Try mangos or papayas.





MANGO SALSA





12 roma tomatoes, seeded, diced


1 red onion, diced


5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)


2 mangos, diced


1 cup finely chopped cilantro


1 tsp salt


1 tsp ground cumin


1 tsp chilli powder


1/2 cup olive oil


1/2 cup freshly squeezed lime juice


1 tbsp tobasco or other pepper sauce





MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time.





PAPAYA SALSA





1 ripe papaya, diced


1/2 med. red onion, chopped (1 cup)


1/4 c. coarsely chopped fresh cilantro


2 tbsp. lime juice, about 1 lime


1 clove garlic, minced or pressed


1/8 tsp. pepper








In medium bowl, combine papaya, red onion, garlic, cilantro, lime juice and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate (it will keep for up to 2 days).
Reply:mmmm here's a little recipe i came up with....quite filling and vegan-licious! ;)





Vegan Uber Tostada Bowls





- Rio Rancho Tostada Tortilla Bowls (4)


- Newman’s Own Mango Salsa


- Tofutti Sour Cream


- 2 Haas Avocados, cut into small cubes


- 4 plum tomatoes, sliced in half-moons


- 4 Tbsp lime juice


- 1 cup (uncooked) white rice


- 2 cups water


- extra virgin olive oil


- Morningstar Farms Griller Crumbles


- small can of black beans


- ½ red onion, finely diced


- ½ white onion, finely diced


- 1 package Nasoya Super Firm Tofu Cubes


- ½ cup yellow corn kernels (sliced off 2 cobs)*


* you can also use frozen corn kernels.


- chili powder (to taste)





Start the rice. Add rice (with a little salt and olive oil mixed) and water. Bring to a boil.





In a small bowl, add lime juice and gently toss avocados %26amp; tomatoes. Set aside.





Meanwhile, heat the evoo over low heat. Add onions, crumbles, beans, corn %26amp; tofu cubes to skillet. Cook until heated and fragrant.





Place Tostada bowls into big individual soup bowls.





First, layer rice on bottom, then the onions-beans-crumbles-corn-tofu cubes mixture.


Add mango salsa over the top. Dollop 2 Tbsps of Tofutti Sour Cream in the middle.


Carefully spoon avocado-tomato mix around sour cream. Finally, add a couple dashes of chili powder on the sour cream.





Makes 4 servings.





:)
Reply:When I make a batch of salsa, I use raspberry vinagrette dressing. People notice the taste and like it but sure can't figure it out. :)
Reply:cilantro
Reply:shoes
Reply:I love cilantro, onions, and jalapeno in my salsa. I prefer more of a chunky pico de gallo rather than liquidy salsa.





It's also really good mixed with Tofutti Sour Supreme, either the regular sour cream or the guacamole (which is nothing like guac, it's more like french onion dip.)
Reply:I like a mix of sour cream and salsa, also good with some taco seasoning or chili powder.

barber