Seaside Recipes
Beach Bum Classic Salsa
I like to give credit where credit is due, so credit for this quick and refreshing recipe goes to one of my sisters. She is a super cook and a lover of the beach as well.
This goes great with chips obviously, on top of a nice grilled chicken breast, over quesadillas and this great fish taco recipe.
Note: This makes quite a bit so if you're only feeding a few beach bums you could halve or cut by two thirds, the amounts shown below.
Ingredients
3 cans MILD Rotel® tomatoes with green chilis (use the original flavor)
6 Fresh Plum Tomatoes (if plum type isn’t available use 2-3 medium or large salad type)
3-4 bunches fresh Green Onions, depending on size available.
1 bundle Cilantro (you don’t need a whole bundle but that’s the only way you can buy it)
2 tbsp Italian Dressing
Juice of one medium sized lime (or small lemon)
1/2 tsp Tony Cachere’s Original Cajun Seasoning® (if not available use season salt, try to avoid anything with Monosodium Glutamate otherwise known as MSG)
1can/bottle of your favorite beer (chilled).
Serves plenty.
Prepare as follows
Open cans of Ro-Tel® tomatoes, drain 2 of the cans and discard liquid or reserve for another recipe, add Ro-Tel’s to a medium sized bowl. (Note: For smaller recipes using only one can, add entire contents)
Dice the fresh tomatoes and add to mixture.
Slice onions THIN and halve them if they are large, slicing to just past the green part. Discard tops or slice and freeze them for use in another recipe. Add sliced onions to mixture.
Rinse and dry Cilantro. Use about a small loose handful of leaves, try to avoid using stems. Chop the cilantro FINE
Add cilantro to mixture.
Thoroughly mix ingredients by hand in bowl….never use a food processor for this recipe.
Add Italian dressing to mixture.
Add juice from the lemon or lime.
Add Cajun seasoning.
Mix by hand again.
Refrigerate.
Now go sit down and drink that chilled beer. By the time your done with it the salsa will be ready.