Daytime Kitchen: Southern Salsa Recipes

Celebrate National Salsa Month with these TWO Southern Salsa recipes

ROANOKE – Marsha Fisher from Bella Events Catering joins us in the kitchen to help us celebrate National Salsa Month with not one, but TWO, Southern inspired Salsa recipes.


• 1 mango, peeled and diced
• ½ cup cucumber, peeled and diced
• 1 Tbsp. jalapeno, finely chopped
• 1/3 cup red onion, diced
• 1 Tbsp. lime juice
• 1/3 cup cilantro, roughly chopped
• Salt and pepper
• Southern Recipe Bold & Spicy Pork Rinds
1.  Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro. Mix well.  Season with salt and pepper to taste, then serve.  


• 8 Medium ears of corn or 1, 15 oz. can yellow corn and 1, 15 oz. white corn, drained 
• 1 (4 oz.) can chopped green chile, drained 
• 1 (2.5 oz.) can sliced black olives, drained
• 2 medium tomatoes, finely chopped
• 2 jalapeno peppers, seeded and chopped
• 3 Tbsp. white vinegar
• 1/3 cup olive oil
• ¼ tsp. salt
• 1 Tbsp. finely chopped fresh cilantro
• Southern Recipe Pork Rinds
1. Boil corn until tender, remove from water and let cool.  
2. Cut kernels from the cob, or open cans, and place in a larger bowl.  
3. Mix the corn, chilies, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and       chill in the refrigerator for at least 1 hour. Just before serving, add in the cilantro. 
4. Serve with Southern Recipe Original pork rinds.