When we think of salsa, we may either think of the perfect dip for a chip or the rhythms of Latin music to move our feet and hips! We’ll save the second type of salsa for another time 🙂

Inspired by my travels to Mexico and the approaching celebrations of Cinco de Mayo, tres salsas is my take on a few salsas perfect for entertaining! Each salsa offers a different level of spice and depth of flavor:

– The classic Pico de Gallo is fresh (and even refreshing!) and uses ingredients found in the market. Each ingredient has its place in this salsa: simple yet full of flavor.
– Roasted Corn and Black Bean Salsa is a “full body” type of salsa with the char-grilled flavor from the roasted corn and the heartiness of black beans. This salsa can be enjoyed as a simple snack or side dish as well.
– Tequila Pineapple Salsa is a playful take on salsa from sweet pineapple to crunchy sweet peppers finished with tequila! You can be as playful as you’ll like with this recipe and modify the amount of tequila used. Try this salsa with a spicy chip for a unique twist.

Combine the ingredients for each salsa, and allow flavors to combine for at least 10-15 minutes prior to enjoying!

Tres Salsas

Tomato Salsa/ Pico de Gallo

• 4 Tomatoes, diced (remove the seeds from 3 tomatoes)
• 1 Onion, diced (6 oz)
• 1 Jalapeno pepper, diced
• 2 Cilantro/Shadow Beni leaves
• 1 tbsp Lime Juice
• Salt and Pepper, to taste

Roasted Corn and Black Bean Salsa

• 1 ear of Corn, roasted
• 1 tin Black Beans
• 1 Tomato, diced (4 oz)
• 1 Red Onion, diced (6 oz)
• 2 Cayenne peppers, diced
• 2 Cilantro/Shadow Beni leaves
• 1 tbsp Lime Juice
• Salt and Pepper, to taste

Tequila Pineapple Salsa

• 1 Pineapple, diced (approximately 10 oz)
• 1 Sweet Pepper, diced (approximately 6 oz)
• 1 Red Onion, diced (6 oz)
• 1 Jalapeno pepper (or Serrano pepper), diced
• 2 oz Tequila (or to your preference!)
• 2 Cilantro/Shadow Beni leaves
• 1 tbsp Lime Juice
• Salt and Pepper, to taste