SALSA

Once thought of as exotic salsa is a fresh, spicy topping great on chicken, pork and fish. A basic salsa is tomatoes, white onions, garlic, jalapeno peppers with lots of fresh squeezed lemon juice and salt. Using heirloom tomatoes add color! Making homemade tortilla chips is easy and the taste is crisp and fresh. The possibilities are endless so be creative and add some spice to your life!



Homemade Tortilla Chips

12 count package of corn tortillas
Canola oil for frying
Kosher salt

Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Avocado Feta Salsa

3 roma tomatoes, chopped
1 ripe avocado, peeled, pitted and chopped
1 small red onion, finely chopped
3 cloves garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon snipped cilantro
1-tablespoon olive oil
1-tablespoon red or white wine vinegar
4 ounces crumbled feta cheese

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours

Salsa Verde


1-pound tomatillos, about 9 small
1 small red onion, chopped
1/3 cup chopped fresh cilantro
2 jalapeno chilies, seeded and chopped
2 tablespoons fresh limejuice
1-teaspoon salt

Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use. Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender or food processor. Puree. Place in bowl. For best flavor, refrigerate, covered, a few hours or overnight.



Salsa Vera Cruz

8 roma tomatoes, seeded and chopped
6 green onions, sliced
1/4-cup cilantro, chopped
1⁄2 teaspoon ground black pepper
2 tablespoons olive oil
1/4-cup balsamic vinegar
1-teaspoon salt

In a bowl, combine the tomatoes, green onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Wrap the bowl with plastic wrap, place in refrigerator, and chill for 1 hour.

Onion Shallot Garlic Salsa
3 scallions, chopped
1 white onion, peeled and chopped
1 red onion, peeled and chopped
1 shallot, peeled and minced
2 cloves garlic, minced
1 habanera chili, seeded and finely minced
Juice of 2 limes
1-tablespoon olive oil
Salt and pepper to taste

Toss together all of the ingredients.


Peach Ginger Mint Salsa

1-cup peaches, diced
1-cup cucumber, diced
1⁄4 cup green onions, diced
2-teaspoon sugar
2-teaspoon cider vinegar
1-inch ginger, minced
Salt and pepper to taste

Combine all ingredients and stir well. Chill

Pineapple, Jicama, and Thai Chili Salsa

1 1⁄2 cups pineapple, diced
1 1⁄2 cups jicama, diced
Juice of 3 limes
1/2-cup fresh mint leaves, torn into small pieces
4 green onions, thinly sliced
1-teaspoon sugar
1/2-teaspoon kosher salt
4-10 Thai chilies, finely chopped

In a bowl, combine all the ingredients, cover with plastic wrap, and let stand for at least 1 hour at room temperature or for up to 8 hours refrigerated (the longer the flavors marry, the hotter the salsa will be).


Strawberry Salsa

1 pint fresh strawberries, diced
4 roma tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 lime, juiced
1-tablespoon olive oil

In a large bowl, combine strawberries, tomatoes, Chile peppers, garlic, limejuice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill.

Watermelon Salsa

3-cup watermelon, chopped
1⁄2 cup green bell peppers, chopped
Juice of 1 lime
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tablespoon jalapeno peppers, chopped, use up to 2 tablespoon chopped jalapenos, depending on taste
1/2-teaspoon garlic salt

Combine all ingredients. Cover and refrigerate 1 hour.



Pineapple Salsa
1 medium sized pineapple
Juice of 2-3 limes
Juice of 1 lemon
Salt, to taste
1/4 cup very finely slivered fresh ginger
1 white onion, cut into thin slivers
1 Jalapeno, finely chopped
1/2 cup coarsely cut cilantro

Peel pineapple, remove the "eyes,' then core. Slice and cut into
Thin, matchstick slivers. Add lime and lemon juices,
Ginger and onion. Taste for intensity of flavor; add Jalapeno
tasting until you reach the degree you prefer. (Caution: The heat
will intensify as the salsa stands.) Just before serving, stir in
cilantro and salt. Best served within an hour or two of mixing.