Recipe: South of the Border Salsa

Friday was a much needed girl’s night. It was WAY overdue so for the occasional, I wanted to kick it up a notch. Even though it was a “lounge in our sweatpants and sip margaritas” kind of evening, it was still worthy of some killer food (as most girl’s nights are). It’s only the best for my ladies so for the occasion, I went with a Mexican theme- but kept it healthy. After all, with a few margaritas and a bowl full of tortilla chips, we had to cut the calories somewhere-just not the flavor. And it was super easy! Who needs a takeout menu when you can toss together some amazing dishes in minutes? Along with our margaritas, I made this salsa that was, as my friend said, “To die for.” And the best part? I kicked up the flavor using essential oils!
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It was delicious.

South of the Border Salsa

1 can Black Beans, drained (optional)
1 can Corn
3 large Roma Tomatoes, diced
1 Medium Avocado peeled and diced
2 jalapenos seeded and diced
1 cup Red Onion, chopped
1 cup Cilantro, chopped
3 drops Lime Essential Oil
1 packet of Dry Italian Salad Dressing Mix

Mix all ingredients together and chill. An easy way to dice everything is to use a food processor or smaller electric food chopper- so quick and easy! The longer the salsa sits, the better it is because the flavors have time to mesh so feel free to make this ahead of time! Serve with tortilla chips and enjoy (I served mine with Lime tortilla chips- because they’re my favorite. The combination was SO yummy!).

How do you use essential oils in the kitchen?

Author: admin

2 thoughts on “Recipe: South of the Border Salsa

  1. I use a drop of black pepper in my hummus. I’ve made a cucumber dill potato salad with a couple drops dill oil.

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