Two Sassy Salsas for Outdoor Entertaining

Posted by hpotterblog on July 9th, 2010in Gardening Products, Patti Bess, Recipes | No Comments

By Patti Bess

When it comes to people-pleasers, salsas are the life of the party.

And not just tomato salsas these days–try some with fresh bell peppers too.

Salsas are combinations of finely chopped fruit or vegetables and usually a little chopped onion; all enlivened with a bit of chile and fresh lime juice or vinegar.

That pleasing burst of flavor comes partly from the contrast between sweet and spicy. It’s the surprise complexity of flavors that gives salsa its potency and popularity.

Freshly made salsa delivers the kind of flavor punch that can’t be contained in a jar, can, or plastic supermarket tub. Thanks to the food processor, preparation is largely easier than easy (but don’t tell your guests).

• In addition to tortilla chips, salsas can be served on a cracker, or try pita chips instead. Not just for dipping, salsas also make wonderful relishes for all kinds of simply cooked foods, especially grilled chicken, pork or seafood.
• For those who prefer less heat in their salsas, remove the seeds from the jalapeños.
• Before serving, let stand 15 to 20 minutes to allow the flavors to deepen. Salsa should be served at room temperature or slightly chilled, and are best eaten within a few hours of being made.

MMM! I can taste it now!

Grilled Corn and Avocado Salsa

Three ears corn, husked

One tablespoon extra virgin olive oil

One large tomato

One to two jalapeno peppers

Two cloves garlic, minced

Two tablespoons lime juice

Two tablespoons chopped fresh cilantro or one-half teaspoon cumin

One-quarter teaspoon salt

One-eighth teaspoon fresh ground pepper

One avocado, cut into small pieces

Prepare a hot fire in the grill. Brush corn with olive oil.  Place on a medium-hot grill, turning occasionally, until it has light brown grill marks evenly distributed. Cut tomato in half and grill, turning once, until skin is slightly charred and tomato is softened, about 3-5 minutes. Place whole jalapenos on the grill, turning frequently, until skin is charred, about 5-7 minutes.

While the grilled vegetables are cooling, add garlic, lime juice, cilantro, salt and pepper to a medium-size bowl.  Peel and cut up avocado, add to the bowl. Cut corn kernels off cob and add to the bowl. Peel tomatoes (skin will come off easily) and jalapenos; chop them fine and add to the bowl.

Toss to mix and serve at room temperature. Makes 5-8 servings.

Cucumber, Avocado, and Red Pepper Salsa

Half of a medium-size cucumber, seeded and diced

One small red pepper, diced

One-quarter cup green onions, finely sliced

One jalapeno pepper, diced

One tablespoon diced cilantro leaves

One to two tablespoons fresh lime juice

One to two tablespoons rice vinegar

One-half teaspoon salt (more to taste)

Fresh grated black pepper

One medium avocado, diced

Mix the cucumber, red pepper, green onions, jalapeno, cilantro, lime juice, vinegar, salt and pepper in a small bowl.  Gently toss in the avocado and set aside for 20 minutes before serving.  Makes about 2 cups.

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