It’s summertime and the salsa is easy.
Today’s Meatless Monday recipe, homemade salsa and tostadas, is a summer staple at our house. Actually, we make tostadas often at our house, but because we prefer to use tomatoes from our garden for the salsa, it has always been a summer affair. Costco and many other stores now offer consistently good tomatoes so summertime and salsa are less dependent on one another now ;).
2 cups chopped tomatoes
2 jalapenos (sometimes we use habanero or serrano peppers (we like it hot), but you can adjust to your own tastes)
2 Tbsp. chopped white onion (rinse chopped onion under hot water)
2 Tbsp. chopped cilantro
juice from one lime
¼ c. Mexican beer
2 Tbsp. sugar
2 tsp. salt
If you have a food processor good on ya’, but if not, no worries. You can make this salsa the old school way with a knife, which is what we did until we got a food processor last year.
After everything is chopped, put everything in the bowl (we like to put the first four ingredients in, then the salt, sugar, lime, and Mexican beer). Mix-it-up and let it stand in the refrigerator for about 30 minutes.
(Of course there are as many ways of making tostadas as there are tostada eaters)
1 can refried beans (vegetarian)
Morningstar Veggie Crumbles
sour cream (optional)
Put the veggie crumbles in a skillet, for those of you who usually put meat in your tostadas this is a great alternative, heat for about 5 minutes, then add the taco seasoning and 1 cup water and cook about 10 minutes (until heated through). Heat the beans and tostada shells according to directions.
NB: If you don’t want to make your own salsa, that’s fine too. Just get something you love.
To assemble tostadas: beans, veggie taco “meat”, cheese, lettuce, tomatoes, and plenty of salsa.
Robbie and Jimmy are big fans of the veggie taco “meat”, Karma is a bit more traditional and skips the veggie meat.