Super Salsas for Spring


© Judy Howle
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It's time for fresh produce to be coming in at the supermarkets and soon many of you gardeners in the South will be harvesting your own veggies such as tomatoes, peppers, and onions. I have a hard time waiting to make salsa from my own homegrown tomatoes and hot peppers! Unfortunately I don't have a garden this year but I have friends who do, and I intend to raid them frequently. Here is an interesting assortment of salsa recipes from strawberry and mango to roasted habanero. Let your imagination run wild and create your own special salsa! Remember to wear rubber gloves and be very careful around you eyes when preparing hot peppers!

Strawberry Salsa Bravado
Cathy Thomas - The Orange County Register

I love the contrasting flavors of spicy hot and sweet in this salsa. Spoon it over grilled chicken, fish or pork. Or dollop it over avocado slices (arranged in a fan) and garnish with crisp tortilla chips to create a colorful salad with gusto.

To make the salsa, combine

  • 1/2 jalapeno chile, minced
  • 1 1/2 cups diced fresh strawberries
  • 1/2 cup peeled and diced mango or papaya
  • 2 tablespoons chopped cilantro,
  • 1 teaspoon lime juice
  • salt to taste
  • pinch of sugar

Gently toss to combine and allow to stand 10 minutes before serving.

Chipotle Salsa

  • 4 canned chipotles, minced
  • 2 large tomatoes, diced
  • 1/2 small onion, diced
  • 1/4 cup chopped, cilantro
  • juice of 1 lime
  • coarse salt

In bowl, combine all ingredients. Stir to blend. Season to taste with salt. Serve over grilled fish, seafood, or chicken or with chips.

Oskar's Mad-As-Sin Salsa
(as published in The Wisconsin State Journal)

  • 6 - 8 Roma tomatoes
  • 2 large slicing tomatoes (any type)
  • 3/4 cup chopped red onion
  • 4 - 6 cloves of garlic
  • 2 Habaneros or Scotch Bonnets
  • 1 Hungarian Hot Wax
  • 1/2 red sweet pepper
  • 1/2 cup loosely chopped cilantro
  • Juice from 1/2 lime or 1/4 cup red wine vinegar
  • 2 tablespoons of peanut oil
  • 1/4 to 1/2 cup honey

Cup up veggies and peppers and blend. Chill a few hours and serve.

CLASSIC SALSA
The Sizzling Southwestern Cookbook by Lynn Nusom

  • 1 large slightly firm avocado -- diced
  • 1 large firm tomato -- diced
  • 1 jalapeno -- diced
  • 1/2 medium-size white onion -- diced
  • 1 Pinch salt
  • 1 tablespoon lemon juice
  • 1 teaspoon cilantro

Mix all the ingredients together and serve at once. Plan ahead to use it all, as this salsa will not keep. Yield: Approx. 1 cup SERVING SUGGESTIONS: Great accompaniment for grilled red snapper or chicken tacos.

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