Red, White, & Blue Salsa Recipes for Fourth of July

With Fourth of July Weekend just days away, folks across the country are going to be spending time together doing what we Americans have always done well, eat! Whether grilling or kitchen baking delicious meals, there’s sure to be plenty of snacks and appetizers. For those of us living in the Western US, a party snack staple is always chips and salsa. Cool, crunchy, and full of flavor, salsa just gives any July Fourth get together a fresh and delicious starter that gets people digging into the bowl as they share good times together. In honor of the holiday, we’ve compiled the best in red, white, and even blue (cheese) salsa, as well as two that combine all three!

Authentic Mexican Red Salsa (via 4you2eat.com)

Ingredients

  • 5 med Roma tomatoes
  • 1 medium Yellow Onion
  • 1 medium Jalapeno
  • 1 Guajillo Chili
  • 1 Marisol Chili
  • Cilantro
  • 6 medium Cloves Garlic
  • 1 tsp salt
  • fresh ground Black Pepper
  • 2 tsp Cumin

White Sala (via food.com)

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Ingredients

  • 1 cup Miracle Whip
  • 1/2 cup milk
  • 1/2 tablespoon chopped garlic
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons sour cream

Directions

Mix and chill for three hours

Spicy Nut Salsa with Blue Cheese (via picurious.com)

This is not your typical salsa, and would go great with either lamb or beef, as well as carrots and celery sticks

Ingredients

  • 3 tablespoons hazelnut oil or olive oil
  • 4 teaspoons dry mustard
  • 2 teaspoons ground allspice
  • 1/2 cup hazelnuts, coarsely chopped
  • 1/2 cup pecan pieces
  • 1/2 cup slivered almonds, coarsely chopped
  • 1 cup chopped celery
  • 1 cup crumbled Gorgonzola cheese or blue cheese (about 5 1/2 ounces)
  • 2 tablespoons honey

Directions

Heat first 3 ingredients in heavy large skillet over medium heat. Add nuts and sauté until golden, about 7 minutes. Transfer to large bowl. Stir celery, cheese and honey into warm nut mixture. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Blueberry, Strawberry, and Jicama Salsa (via twopeasinapod.com)

Ingredients

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste

Directions

In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.

Red, White, & Blue Salsa (via ourstate.com)

This more traditional variation of homemade salsa combines tomatoes, green onions, black olives, cilantro, and jalapeños and is served with blue and white corn tortilla chips.

  • 1 large tomato, chopped
  • 3-4 green onions, chopped
  • 1 3 ¼-ounce can black olives, chopped
  • 1 jalapeño, seeded and chopped
  • ¾ cup fresh cilantro, chopped
  • ½ cup Italian salad dressing
  • 1 avocado, sliced and chopped (optional)
  • blue corn tortilla chips
  • white corn tortilla chips

Directions

Combine first seven ingredients. Serve with blue and white corn tortilla chips. (If making ahead of time, combine first 6 ingredients, then refrigerate 2 to 24 hours. Add avocado, if desired, right before serving.) Makes about 2 cups.

Got a salsa secret or recipe of your own? Feel free to share in the comments below!

 

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