Salsa is America’s most popular condiment and pico de gallo is the fresh version. Both have a myriad of uses, with tortilla chips munched out of hand and as a condiment for Mexican food being the most common. But let’s be honest, doesn’t plain old salsa get a bit boring?
During this summer-of-plenty season, I yearn for salsas - or perhaps some would call them relishes - of a different style. I want something fresh, colorful, and perhaps with a different flavor profile for a change... a way to jazz up that grilled salmon, chicken or any kind of protein for that matter. So keeping the season and the current abundance of the farmer’s market in mind, let’s get creative!
I present you with three different ways to take your meal from blah to bravo by using a little ingenuity in salsa-making. These concoctions are great for guests as they are simple to prepare and yet so visually impressive. I urge you to experiment with your own combinations of summer fruits and vegetables, herbs and spices to come up with your very own summer salsa.
Your knife skills will definitely be put to good use; keep an eye on our class calendar as we are soon bringing a virtual version of our most popular class to you if you’re in need of sharpening (pun intended) those skills. You can also watch our online videos where Owner/Chef Shelley Young demonstrates how to chop onions, peppers, etc. We also have a free downloadable resource so you can get started working on your knife skills at home on your own: Knife Skills 101.
Delicious with grilled salmon or chicken, particularly when marinated or rubbed with southwest flavors (think cumin, chili powder, oregano), this is definitely not the salsa your friends are used to seeing.
Sugar Snap Pea Salsa
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Serves 6
2 ears fresh corn, husked
20 sugar snap peas, strings removed, cut crosswise into 1/2-inch pieces
2 plum tomatoes, seeded and diced
1/2 small red onion, thinly sliced
1/2 red bell pepper, cut into 1 1/2-inch julienne strips
3 Tablespoons red wine vinegar
3 Tablespoons fresh lime juice
1 teaspoon dried oregano
2 teaspoons minced garlic
2 teaspoons ground cumin
3/4 teaspoon chili powder
1/8 teaspoon hot pepper sauce
1/4 cup olive oil
salt and pepper
1. Cook corn in large pot boiling salted water until crisp-tender, about 3 minutes. Drain and let cool to room temperature. Remove from cob.
2. Combine corn with peas, tomatoes, red onion and red pepper in a large bowl.
3. Whisk vinegar, lime juice, oregano, garlic cumin, chili powder and hot pepper sauce in a medium bowl. Slowly
4. whisk in olive oil; season to taste with salt and pepper.
5. Drain any accumulated water from vegetables. Add dressing to veggies and toss to coat.
6. Let stand at room temperature 1 hour before serving.
This marinated vegetable salsa complements an antipasto tray nicely and is delectable atop grilled steak or lamb.
Italian Marinated Veggie Salsa
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Serves 6-8
2/3 cup pitted kalamata olives
1 large red bell pepper
1 9-ounce package frozen artichoke hearts, thawed
4 ounces small button mushrooms, cleaned
1/4 cup thinly sliced yellow onion
1/3 cup olive oil
1 1/2 Tablespoons red wine vinegar
1 1/2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh Italian parsley
1 1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
salt and pepper
1. Quarter olives lengthwise. Cut bell pepper in half crosswise and then cut lengthwise into thin strips.
2. Ensure that thawed artichokes are dry (pat with paper or linen towels if necessary), then cit into quarters or smaller depending on size.
3. Trim bottom of mushroom stems and either halve or quarter the mushrooms depending on size.
4. Mix all vegetables together in bowl, including the onion.
5. In another medium bowl, whisk together the vinegar, herbs, garlic, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper. Slowly drizzle in olive oil, whisking constantly until mixture is thickened and emulsified.
6. Pour over veggie mixture and stir to coat well. Let stand at room temperature 1 hour for flavors to blend. Taste prior to serving and add salt and pepper as desired. Drain before serving if necessary.
And my favorite, this tropical salsa is a fun change from the tomato and onion standard with chips and crackers, and is also excellent with pork or grilled fish.
Tropical Salsa
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Serves 6-8
2 ripe (but firm) kiwis
2 cups diced fresh pineapple (approximate 1/2-inch dice)
1/2 cup chopped red bell pepper
1/2 jalapeño pepper (or to taste), minced
1/4 cup chopped red onion
2 Tablespoons chopped fresh parsley
2 teaspoons chopped fresh mint
2 teaspoons finely minced fresh ginger
2 Tablespoons fresh lime juice
1 Tablespoon sugar or honey
1. Peel kiwis and cut into 1/2-inch dice.
2. Combine diced kiwis with remaining ingredients.
3. Season to taste with salt or additional lime juice if desired. Use immediately or cover and refrigerate up to 4 hours.
Salsas
Ingredients:
- 2 ears fresh corn, husked
- 20 sugar snap peas, strings removed, cut crosswise into 1/2-inch pieces
- 2 plum tomatoes, seeded and diced
- 1/2 small red onion, thinly sliced
- 1/2 red bell pepper, cut into 1 1/2-inch julienne strips
- 3 Tablespoons red wine vinegar
- 3 Tablespoons fresh lime juice
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 3/4 teaspoon chili powder
- 1/8 teaspoon hot pepper sauce
- 1/4 cup olive oil
- salt and pepper
- 2/3 cup pitted kalamata olives
- 1 large red bell pepper
- 1 9-ounce package frozen artichoke hearts, thawed
- 4 ounces small button mushrooms, cleaned
- 1/4 cup thinly sliced yellow onion
- 1/3 cup olive oil
- 1 1/2 Tablespoons red wine vinegar
- 1 1/2 Tablespoons chopped fresh basil
- 1 Tablespoon chopped fresh Italian parsley
- 1 1/2 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- salt and pepper
- 2 ripe (but firm) kiwis
- 2 cups diced fresh pineapple (approximate 1/2-inch dice)
- 1/2 cup chopped red bell pepper
- 1/2 jalapeño pepper (or to taste), minced
- 1/4 cup chopped red onion
- 2 Tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh mint
- 2 teaspoons finely minced fresh ginger
- 2 Tablespoons fresh lime juice
- 1 Tablespoon sugar or honey
Instructions:
- Cook corn in large pot boiling salted water until crisp-tender, about 3 minutes. Drain and let cool to room temperature.
- Combine corn with peas, tomatoes, red onion and red pepper in a large bowl.
- Whisk vinegar, lime juice, oregano, garlic cumin, chili powder and hot pepper sauce in a medium bowl. Slowly whisk in olive oil; season to taste with salt and pepper.
- Drain any accumulated water from vegetables. Add dressing to veggies and toss to coat.
- Let stand at room temperature 1 hour before serving.
- Quarter olives lengthwise. Cut bell pepper in half crosswise and then cut lengthwise into thin strips.
- Ensure that thawed artichokes are dry (pat with paper or linen towels if necessary), then cit into quarters or smaller depending on size.
- Trim bottom of mushroom stems and either halve or quarter the mushrooms depending on size.
- Mix all vegetables together in bowl, including the onion.
- In another medium bowl, whisk together the vinegar, herbs, garlic, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper. Slowly drizzle in olive oil, whisking constantly until mixture is thickened and emulsified.
- Pour over veggie mixture and stir to coat well. Let stand at room temperature 1 hour for flavors to blend. Taste prior to serving and add salt and pepper as desired. Drain before serving if necessary.
- Peel kiwis and cut into 1/2-inch dice.
- Combine diced kiwis with remaining ingredients.
- Season to taste with salt or additional lime juice if desired. Use immediately or cover and refrigerate up to 4 hours.
