Confetti Salsa and String Cheese Tacos
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.
Yield: about 4 cups of salsa
- 2 large or 3 medium heirloom tomatoes
- 1/2-1 ounce Organic Prairie Beef Jerky, 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 jalepeno peppers, seeded and minced
- 3 tablespoon minced cilantro or basil
- 2 tablespoon olive oil
- 2 teaspoon Worcestershire sauce
- 2-3 teaspoon minced garlic
- juice of 1 lime
- freshly ground black pepper or bottled hot pepper sauce to taste
- Organic Valley Part Skim Mozzarella Stringles
- shredded lettuce
- corn taco shells
1. 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.
2. Pull threads of cheese off each string cheese stick (not too thin).
3. Layer shredded lettuce, cheese threads, and salsa in taco shells.
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).