- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 55
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 491 mg
Salsa is at the heart of any tailgating feast that Ree puts together. This trio is designed to appeal to all tastes, and they are all super easy to make. Just add chips and enjoy!
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 55
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 491 mg
Ingredients
Salsa Verde:
5-Can Salsa:
Fresh Corn Pico:
Directions
- For the salsa verde: Preheat the broiler.
- Add the garlic, tomatillos, scallions, poblanos and jalapeños to a small baking sheet. Toss with the olive oil and season with salt. Place under the broiler until charred, 4 to 5 minutes.
- Transfer to a food processor, add the cilantro and lime juice and pulse to your desired texture. Set aside in a serving bowl.
- For the 5-can salsa: Combine the diced tomatoes and green chiles, chopped green chiles, taco sauce, chipotles and vinegar in a serving bowl. Season with salt and set aside, or if you like your salsa very smooth, pulse it in a blender to your desired consistency.
- For the fresh corn pico: Toss together the cilantro, scallions, tomatoes, jalapeños, lime zest and juice and corn in a serving bowl. Season with a big pinch of salt.
- Cover all 3 salsas, venting the corner of the salsa verde. Chill for 1 hour before serving with your favorite chips.
