Summer Salsa Ideas

Taco ‘bout a zesty start to your day! To make, begin by browning 1 cubed chorizo sausage in a pan over medium with 1 tbsp vegetable oil for 3 to 4 min. In a bowl, whisk 6 eggs, 3 tbsp milk, and 2 thinly sliced green onions. Lower heat to low, add the egg mixture to the skillet, and gently stir until cooked but still moist. Spoon eggs and sausage down the center of some soft tortillas and top with cheese, salsa, and cilantro. It’s a breakfast worth getting out of bed for!

There’s no egg-scuse for a lackluster lunch when this could be on the menu! To make, preheat your oven to 425°F (220°C). Brown some finely chopped chorizo in a skillet over medium with 1 tbsp oil. Add 1 can black beans, 1 cup salsa, and 2 tbsp water and simmer for 10–15 min., until thickened. Brush some tortillas with olive oil and bake on a foil-lined sheet for 5 to 8 min., flipping halfway. Fry up some eggs in oil over medium, covered, for 2 to 3 min. Spoon bean mixture onto tortillas, sprinkle with cheese, and bake 2 to 3 more min. Top with fried eggs, extra salsa, and optional avocado, cilantro, and lime. Warning: you may experience the urge to lick your plate clean!

5, 6, 7, 8! Grab your salsa shoes because this dish will have you happy dancing around the dinner table! Start by preheating your oven to 350°F (180°C). While that warms, sauté one onion and one clove of garlic, finely chopped, in 1 tbsp olive oil over medium for about 3 min. Add 1/2 cup of quinoa and 1 cup of chicken broth to the pan. Once boiling, reduce to a simmer and cook until all the broth is absorbed. Stir in salsa, your favourite veggies, oregano, chili pepper, and salt to taste. Stir gently and cook for 5 min. Halve 2 bell peppers and fill them with the mixture. Top with shredded cheese and bake for 25 min. Broil briefly to brown cheese. Don’t wait for us to count you in — start cooking!