I think we should start a thread on great salsas - here are a few favorites.
Gingered Summer Salsa
1 Jalapeno, seeded and finely chopped (more or less to taste)
2 Serrano chilis, seeded and finely chopped (more or less to taste)
1 c Mango, peeled and diced
1 c Pineapple, peeled and diced
1 c Peach or nectarine, peeled and diced
1 c Jicama, peeled and diced
Brown sugar to taste
pinch of Ground cloves
1 Garlic clove, finely chopped
2 tb Crystallized ginger, finely chopped
pinch of Salt
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse and chunky. Chill before serving.
2 c Fresh corn kernels
2 tb Butter, cold, cut into pieces
1 c Zucchini, diced
1/2 c Tomatoes, diced
1 Jalapeno pepper, seeded and minced (can use other chilis to taste)
1/4 c Red onion, diced
2 tb Cilantro, chopped
1/4 Rice wine vinegar
Salt and fresh pepper to taste
pinch of sugar
1.Toast corn kernels in 1 tb of butter until fragrant and slightly browned.
2.Combine all ingredients, except butter, in a saucepan over high heat and stir; bring salsa to a boil.
3.When salsa is boiling, stir in butter, combine thoroughly and take off the heat. Allow to cool slightly before using. Can be served warmed or chilled.
Be determined to live life with flair and laughter!