Confetti Salsa and String Cheese Tacos
Copyright by Terese Allen
Deep-flavored heirloom tomatoes come in pink, purple, green, gold, yellow, and every shade of red---just the thing for a kicky, colorful salsa. Add some shredded Organic Prairie Beef Jerky for low-fat smokiness, if you like, then layer it in a taco shell with “threads” of string cheese and shredded lettuce to make a substantial snack or light lunch.
The recipe yields about 4 cups of salsa.
Ingredients:
2 large or 3 medium heirloom tomatoes
1/2-1 ounce Organic Prairie Beef Jerky (optional), well chilled
1/2 cup cooked or raw corn kernels
1/2 medium sweet red pepper, finely chopped
1 ripe avocado
4 slender green onions, finely chopped
3-4 jalapeño peppers, seeded and minced
3 tablespoons minced cilantro or basil
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
2-3 teaspoons minced garlic
juice of 1 lime
freshly ground black pepper or bottled hot pepper sauce to taste
Other:
Organic Valley Part Skim Mozzarella Stringles
shredded lettuce
corn taco shells
Instructions:
Dice the tomatoes. Use scissors to cut the jerky into pieces (if using), then place them in a food processor fitted with a metal blade. Process until jerky is shredded. Gently combine tomatoes and shredded jerky with remaining salsa ingredients.
Pull threads of cheese off each string cheese stick (not too thin).
Layer shredded lettuce, cheese threads, and salsa in taco shells.
Note:
Serving Suggestions: You can also serve the salsa as a dip for tortilla chips, a topping for toasted bread slices, a filling for omelets, or a sauce for grilled fish. (If there's any left, you can even eat it by the spoonful).
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