Dazzling Green Discovery
They've Done It Again

Southern Style Salsas

I .love. dips. and. chips. of. all. kinds.  There, the first step is admitting you have a problem, right? I have never met a dip or chip I did not like, and this includes salsa too.  It's really an addiction, my husband makes fun of me.  So you can understand my excitement when I found new salsa recipes with a Southern twist.  Hello Cinco de Mayo!

Bacon and Greens Salsa

Bacon-salsa-sl-1704065-l 

Prep: 15 min., Cook: 22 min.

Makes 4 cups

Ingredients

  • 8  bacon slices
  • 1  (16-oz.) package frozen mixed greens, thawed and drained
  • 1/2  medium-size sweet onion, chopped
  • 1  teaspoon  minced garlic
  • 1 1/2  cups  frozen corn, thawed
  • 1  serrano chili pepper, minced
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 2  tablespoons  cider vinegar
  • Pork rinds
  • Sweet potato chips
  • Hot sauce

1. Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.

2. Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce

Red Pepper-Black-eyed-Pea Salsa

Pea-salsa-sl-1704101-l  

Prep: 20 min.

Makes 3 cups

Ingredients

  • 1  (15.8-oz.) can black-eyed peas, rinsed and drained
  • 1  (12-oz.) jar roasted red bell peppers, finely chopped
  • 3  green onions, thinly sliced
  • 1  tablespoon  chopped fresh parsley
  • 1  tablespoon  chopped fresh oregano
  • 2  tablespoons  lemon juice
  • 1 1/2  teaspoons  hot sauce
  • 3/4  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper

1. Stir together all ingredients in a large bowl. Cover and chill until ready to serve.

(images from southernliving.com)

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