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Salsas are probably the most versatile condiments of summer. Top them onto just about anything, including veggie dogs and burgers, baked potatoes, grilled corn and, of course, all of your Mexican inspired dishes. Use your fresh garden tomatoes, peppers and cilantro; and experiment by replacing or adding in your other garden greats.
Cool and Spicy Cucumber Salsa
Ingredients:
4 cups diced cucumbers
4 cups peeled and diced jicama, carrots, or apples
1 fresh jalapeno, chopped fine
juice of 3 limes
1 red bell pepper, diced
1/4 cup olive oil
1/2 bunch fresh cilantro, chopped
salt and pepper to taste
optional: small red onion, 3 cloves of garlic
Instructions:
Mix all ingredients together
Black Bean, Poblano and Corn Salsa
Ingredients:
2 tablespoons olive oil
6 ears husked corn
2 poblano chiles
1 medium sweet onion, halved
1/4 cup chopped fresh cilantro
Juice of one large lime
2 tablespoons orange juice
1 teaspoons grated orange zest
1/4 teaspoons salt
½ teaspoon cumin
½ teaspoon dried red chile flakes
2 cups cooked black beans
Salt and pepper to taste
Instructions:
Rub some of the oil over the corn, chiles and onion. Grill on outdoor barbecue or place a grill-rack directly above medium-high heat and place the vegetables on the rack; cover and grill for 10 minutes, turning two or three times. Remove the kernels from the cobs, coarsely chop the onion and remove the stems and seeds from the chiles, dice them, and add all to a large bowl along with black beans. Combine the remaining ingredients, mix and pour over the vegetables.
Heirloom Tomato Salsa
8 large ripe heirloom tomatoes, diced (combine several styles of heirlooms for exceptional flavor)
1 pint heirloom cherry tomatoes, diced
1 small red onion, diced
3 cloves garlic, minced
2 small jalapenos finely minced
¼ cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1 lime
Salt and pepper to taste
Instructions:
Mix all ingredients together
Keep in touch with Jill on Twitter @jillettinger
Photo: °Florian |
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