Bushs Sizzling Summer Salsa Food

FRESH SUMMER SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.

SALSA GUILLE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
• Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
• Transfer to a small bowl and top with peanuts just before serving.
• Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.

BUSH'S® SIZZLING SUMMER SALSA

Steps:

• Mix BUSH'S® Original Baked Beans, tomatoes, corn, scallions, garlic and hot pepper sauce in a medium bowl.
• Serve with tortilla chips. May substitute BUSH'® Vegetarian Baked Beans for a vegetarian salsa.