Salsa Party
Pick yourself up with a Salsa Party. Invite your friends over for an evening of Dips, Dancing and Danzante.
Salsa Party Menu:
Sundried Tomato Salsa
Bell Pepper Salsa
Cheese Salsa
Black Bean Salsa
Lots of cut up fresh vegetables, tortilla chips and breadsticks
Danzante Pinot Grigio, Merlot, Chianti and Sangiovese.
Sundried Tomato Salsa
Created by: Sarah Scott
1 cup hot water
1/2 cup sundried tomatoes
2 large ripe tomatoes, finely diced
2 shallots, minced
2 garlic cloves, minced
Zest and juice of 1 lemon, zest chopped, juice reserved
1/4 cup extra virgin olive oil
2 tbsp Balsamic vinegar
1 tbsp chopped fresh basil
1 tbsp chopped fresh chives
Pour the hot water over the sun dried tomatoes and let sit until moist, about 10 minutes. Drain in a clander, gently squeeze out any excess liquid. Chop.
Combine the sun dried tomatoes, fresh tomatoes, shallots, garlic and lemon zest. Mix well.
Whisk together the lemon juice, olive oil and balsamic vinegar. Pour over the tomatoes. Add the basil and chives and stir to mix well.
Yellow Bell Pepper Salsa
6-8 large yellow and or red bell peppers
Olive oil
4-5 garlic cloves
A pinch of Salt
A pinch of sugar
Wash the peppers, removing all seeds and cut into strips. Peel the garlic and saute the whole cloves in the olive oil. Remove the garlic and saute the peppers in the garlic infused oil until soft. Transfer the peppers to a food processor and chop into small pieces using the pulse feature. Let the mixture sit for a few hours before serving.
Black Bean Salsa
2 cups cooked/canned black beans
1/2 cup chopped tomatoes
1/2 cup canned white corn
2 tbsp lime juice
Chopped fresh cilantro
Olive Oil
Salt and Pepper to taste
Combine all the ingredients and let sit overnight to mix the flavors.
Cheese Salsa
2 cups Monterey Jack cheese - chopped
1/4-1/2 cup milk
1/2 cup mild salsa
1/4 cup chopped green peppers (optional)
Melt the cheese in a pot on the stove, keeping the heat on low. Add the milk a little at a time until you reach the consistency desired. Add the salsa and the chopped peppers, and serve warm.
The Set Up:
Set out dishes of the prepared salsas with plenty of cut raw vegetables, tortilla chips and breadsticks. Brightly colored plates and napkins are an easy way to make the mood more festive! Turn up your favorite salsa music, pour the Danzante and have fun!