Holy Trinity

Summer salsita trio!

Holy Trinity
The Holy Trinity of salsas.

Whoa. It’s been a while. It’s been an insane summer. I guess I’ll probably write about that later. Quick recap: I actually didn’t do anything Crossfit-related over the past three months. I felt really down about it for a while, but I honestly could not get myself to join the Crossfit near my family’s home after my poor experience with it last winter.

I did promise myself, though, that if I wasn’t going to do Crossfit, I would do something else. Needless to say, between going out and playing with my friends and doing workouts decidedly less intense than Crossfit, I’ve lost momentum with weight loss. I’m back on the horse, though, now that I’m back in Albany. Not enjoying the area has its perks, I suppose—there’s not the temptation to go out every single night (it’s way more expensive in New York, anyway, and the notion of a happy hour seems to have not been discovered yet), and I can’t play 24/7. And, you know, these crazy workouts. Granted, there were copious amounts of elliptical-ing (Sarah actually looked at me, and said, “Who ARE you?!”) and *gasp* BIKE RIDING!!!, but it’s hard to compete with deadlifts, HSPUs, jump rope, prowlers, and overall ass-kickery four days a week.


I’m back. That means more annoying awesome blogs.

Whenever I go home, my mom always asks me to make my crazy-delicious mango salsa. It’s always delicious, but before I left, I decided to try a few new things. And lucky for you, they turned out amazing, and I’m going to share them with you right now!

I have created the Holy Trinity of salsas. You want to know about all of them. (They’re all gluten-free, but the last one isn’t as paleo-friendly as the first two. Be warned.)

We have, ahem, ahem:

Mango salsa
My signature mango salsa

My classic mango salsa. (Subtract the mango, and you have a solid pico.)

New salsa verde
My new signature salsa verde.

My new favorite salsa verde.

Crowd-pleasing corn, avocado, black bean relish.

The always-delicious, relishlike corn, avocado, black bean salsa.

Okay, so I have your attention now, right? Funny story about the Salsa Verde (literally, ‘green salsa’). I’ve actually always disliked salsa verde. I think tomatillos are really bitter and kind of icky, normally. But…I don’t know. This salsa is amazing. And I’m not just saying that. Even my sister ate it. As for the corn/avocado/black bean concoction, it’s good both as a salsa (with chips or as a topping for fish or tacos) and as a side dish. Eat it up!

RECIPES! I know that’s what you really wanted.



  • 5-6 tomatoes, diced, with seeds removed (if tomatoes aren’t in season, the smaller the better—use grape or cherry varieties)
  • 2 fresh mangos, diced
  • 1/2 large onion, diced
  • 1 serrano chili, chopped small
  • 4 cloves fresh garlic, chopped small
  • Juice of one fresh lime
  • Handful cilantro, chopped
  • Sea salt, to taste


Really, just dice everything up and throw it together. In a bowl. A big one. Then hide the finished product from your mom if you want any. Don’t fancy pico de gallo? Is it in the middle of winter, and you’re dealing with mealy tomatoes? No problem! The secret here is to roughly chop everything, and then throw it in your blender or food processor. That’s it!

WWp+ = 0! Booyah!



So, this recipe is just a tad more labor intensive, but it’s SUPER delicious, so it’s worth it. And it’s still ridiculously simple.


  • 7-8 fresh tomatillos, washed
  • 1 onion
  • 1 fresh poblano (or ancho) chili
  • 1 fresh jalapeño chili
  • 4 cloves fresh garlic
  • Juice of one lime
  • Handful of fresh cilantro
  • 2 teaspoons raw agave syrup
  • Sea salt, to taste


Char those veg!
Char those veg!

Start by putting your whole washed tomatillos, chili peppers, quartered onion, and garlic all on a cookie sheet. You want to blacken the crap out of these ingredients (see photo). If you have a gas stove, feel free to char them over your stovetop. It will be faster, but possibly messier. To get a good char, I had to use the broiler on my oven, turning the vegetables occasionally. The blackening will give your salsa a deeply complex and toasty flavor. You want it. Trust me.

Once everything is good and black, let it cool off for a few minutes. Trust me again. I burned my hands one too many times because I was impatient and wanted salsa.

Once the chili peppers cool down a bit, go ahead and slice them down the side, removing the stem and seeds. Traditionally, salsas verdes are pretty mild, and removing the seeds will take away most of the heat (there will still be a little, but it doesn’t grow, and it’s very mild). If you really love heat, just leave the seeds in.

You should now have a watery mess in your cookie tray. That’s okay! Now take everything in your pan—soft tomatillos and all—and stick it in your blender or food processor. Pulse until it’s smooth. Then add your cilantro leaves and lime juice, and pulse until the cilantro is well-processed. Your concoction should now me a fairly deep green color. If you taste it at this point, it will probably be pretty bitter. Don’t worry—you’re not done yet!

Next, take your blended mixture and stick it in a small pot. Add your agave syrup and some sea salt. Then simmer on low for approximately 20 minutes. The color of your salsa verde should change from a bright, deep green, to a more brownish olive-green color. It will also thicken up. Taste along the way, and add salt, agave, or lime as needed.

Chill and serve. My family especially liked this recipe with wild keta salmon tacos (encrusted with chili powder), and served in “tortillas” of fresh cabbage.

WWp+ = 0! Booyah!



This recipe is truly delicious. And unlike the other trio counterparts can be served as a satisfying side dish. Really. One of my mom’s friends was eating it by the spoonful. I particularly enjoyed this recipe served with albacore tuna steaks with a blackberry-jalapeño reduction.


  • 1 ear of sweet corn (optional: blackened)
  • 1 can black beans (15 oz), drained and rinsed
  • 2 avocados, diced
  • Optional: 1 roasted tomatillo
  • 1/2 large onion, diced
  • 1 serrano chili, chopped small
  • 4 cloves fresh garlic, chopped small
  • Juice of one fresh lime
  • Handful cilantro, chopped
  • Sea salt, to taste


There are a few ways you can do this dish. I normally prefer everything in this recipe to be raw. A lot of people are kind of weirded out by raw corn, but I think it’s super delicious and extra sweet this way. If you’re one of those people who are weirded out, or if you just want a smokier, charred flavor, you should try blackening the corn on your barbecue first.

Once your corn is ready, de-ear it into a bowl. Simply take a bread knife to the ear, and gently cut the kernels from the cob (thanks for the tip, Chef Lauren!). Mix in the black beans, avocados, and the rest of the ingredients. For a twist, add a diced, roasted tomatillo to the mix.

Serve fresh. You won’t want to share this batch. Promise.

WWp+ ~ 3 per 1/2 cup (this was an estimate)


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Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

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