Spice Up Your Week!
A recipe for flavorful, fresh homemade salsa is one of those things everyone should have on hand. It is a great way to showcase the bright flavors of just a few ingredients, especially as we enter into the seasons for such great produce and fruits.
It only takes a few minutes to assemble, and once you’ve made it a couple of times, you won’t even need a recipe. Adjust the flavors according to your own tastes, and even leave out the chile if your kids don’t like the heat – it will still taste great. While a favorite brand of jarred salsa has its place — sometimes you just need the convenience and ease – a fresh salsa has such bright flavors and great texture that it may become your go-to instead of the jar.
Our Favorite Ways to Use Fresh Salsa:
- Chips and salsa, of course. Sometimes there is nothing better – or easier — to serve as a snack or appetizer.
- An amazing breakfast with eggs (scrambled or fried) served over black beans and topped with salsa.
- A baked potato with cheddar cheese, sour cream, and salsa.
- Serve fresh salsa over a simply prepared fish fillet, or chicken breast.
- Use in a seven-layer dip. (Served with chips, this can be a fun no-cook dinner that can be customized for your family).
- Mix with avocado to make guacamole.
Tips:
- Salsa can be made ahead. If you have time, let the salsa sit before serving so the flavors can meld.
- When using chopped raw onion, rinse under cold water to remove some of the bite.
- To reduce some of the heat from the chiles, remove the ribs and seeds before chopping. Use a melon baller, or small measuring spoon, to scoop out the seeds and scrape down the sides of the chile to remove the ribs.
- Wear rubber gloves to handle chiles if you have sensitive skin, or think you might forget not to rub your eyes!
- To develop more complex flavor, roast the onion, chile, and tomato before chopping. You can roast them on a dry, cast iron skillet, turning every few minutes. You can also put them under the broiler in the oven. They will take on some char and impart that smoky flavor to the salsa.
Fresh Salsa Recipes
We could write a lot about salsas, especially since there are so many great ones to try. We’ve decided to focus on just a few simple versions, though, that will be easy and quick to make for your family. We’ve already included some of these in past posts, but they are worth repeating. You may be surprised by how much your family likes these once you give them a try, and if they don’t, then more for you!
- Sharon’s Pico de Gallo. This is a great recipe that highlights all the classic flavors in salsa: fresh tomatoes, onion, cilantro, lime, and chile. Leave out the chile if you want, and it still makes a delicious salsa. For variety, you can add corn or fruits, like chopped mango, peach, or jicama.
- Mango Salsa. We featured this recipe by Ellie Kreiger in our mango post since mangos are in season now. This is a great one to try soon!
- Avocado-Corn Salsa. This is from Power Foods, by the editors of Whole Living Magazine. The recipe calls for fresh corn, but if not in season, then frozen works well.
- 2 ears corn, husks and silks removed (or 1 cup frozen corn kernels)
- 2 teaspoons finely chopped jalapeno chiles (ribs and seeds removed for less heat), optional
- 2 tablespoons minced, peeled fresh ginger
- 2 tablespoons vegetable oil
- ½ cup canned black beans, drained and rinsed
- ½ red onion, finely chopped
- ¼ cup fresh lime juice (from 3 to 4 limes)
- 10 cherry tomatoes, quartered
- 2 firm, ripe Hass avocados, halved lengthwise, pitted, peeled, and diced
- Course salt and freshly ground pepper
1. Heat 1 tablespoon oil in a medium skillet over medium. Add corn kernels, chiles (if using), and ginger; cook, stirring frequently, until softened, 3 to 4 minutes. Let cool.
2. Stir together black beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes, avocados, and ½ teaspoon salt (or, to taste); season with pepper, and stir gently to combine.
Keep it fresh!
