It’s Labor Day, and that means the end of summer and last of the fun, family and friends holiday gatherings (at least for a little while). What better way to entertain than with chips and salsa! Check out these two treasured recipes. They’re beyond easy, super healthy, and you’ll love adding them to your meals, whether with chips, corn, rice, burgers, or just with other veggies and dip.


Our first recipe is an “everything in the blender or processor” variety.

Ingredients:
1 can of 28-ounce plum tomatoes (keep the juice for the recipe)
1 small white onion, peeled and roughly chopped.
3 cloves of garlic, or more if you’re a total garlic lover
2 jalapeno peppers- seeded and roughly chopped
1 teaspoon of sea salt
1 or two handfuls of cilantro
3 tablespoons of lime juice
1 1/2 teaspoons of ground cumin

Directions: Throw everything into the processor, and make sure it’s smooth at the end. This isn’t a chunky recipe. Once you like the consistency, transfer everything into an air-tight container and store in the fridge for about 24 hours. Serve with chips, or whatever else you feel like. You can definitely add additional ingredients at the end like black beans, corn kernels, and chopped tomatoes. If you feel like adding a teaspoon of sugar, it can heighten the other overall flavors.

Our second recipe is much different in its texture and ingredient list. 

Ingredients:
5 ripe tomatoes (not too large)
1 long Euro cucumber, finely chopped
2 jalapeno or serrano peppers (chopped and seeded)
1/5 cup cilantro, thoroughly chopped
1 teaspoon of balsamic vinegar
1 small red onion, finely chopped
3 tablespoons of extra virgin olive oil
3 tablespoons of fresh lime juice
A dash of sea salt, for taste
Sliced avocado, for garnish

Directions: Take the diced English cucumber and place it in a colander, with some salt on it. Shake it up and then let it sit for 15 minutes. Rinse it, and let it drain again. Place the onion in a bowl of cold water for five minutes, then drain, rinse with cold water, then drain again. In one bowl, toss in the olive oil, lime juice, vinegar, chiles, and tomatoes. Now, add your cucumber and onion and sprinkle in a little salt to taste. This is excellent served with rice, or on lettuce leaves, or with chips.

Note: Don’t add the cilantro until it’s serving time

This particular salsa tastes really great served on soft leaf lettuce.

Feeling the salsa love? For more amazing salsa inspiration from the infamous Mark Bittman, click HERE.