We’re well and truly into grilling season now, and one of the best ways I know to add a punch of flavour to grilled meat, poultry, or fish is with a zippy salsa.
Salsa is super easy to make and is a great way to take advantage of all the wonderful summer-fresh produce that’s in stores now.
A big bowl of spicy homemade salsa and some crunchy taco chips are a quick party appetizer, or try some salsa on scrambled eggs, breakfast burritos, tacos, quesadillas or fajitas.
Add a few spoonfuls of salsa to ranch dressing to make the perfect topping for a taco salad.
One note: many salsa recipes include jalapeno peppers. Be sure to remove the interior seeds and veins from the peppers unless you like your salsa lava hot. If you want a kid-friendly salsa, substitute green bell peppers for the jalapenos.
Grilled Pineapple Salsa
These are perfect on fish tacos.
Five ½-inch-thick slices of fresh pineapple, peel and core removed
1 cup finely diced red onion
1 or 2 jalapeno peppers, seeds and veins removed, finely diced
¼ cup chopped cilantro
Juice of one large lime
¼ tsp sea salt
Heat the grill to medium-high. Place the pineapple slices on the grill and cook for about two minutes per side or until nice grill marks develop.
Allow pineapple to cool then chop it into roughly quarter-inch cubes. Combine the chopped pineapple and the remaining ingredients in a medium serving bowl and toss to combine.
Refrigerate until ready to serve.
Just before serving taste the salsa and add more salt or lime juice if desired. Makes about three cups.
Roasted Corn and Avocado Salsa
2 cups of fresh raw corn kernels (cut off about three ears of corn)
1 Tbsp olive oil
Salt and freshly ground black pepper
¼ cup finely chopped red onion
3 Tbsp chopped cilantro
Juice and finely grated zest of one lime
1 jalapeno pepper, seeds and veins removed, finely chopped
2 firm, ripe avocados, peeled and diced
1 Roma tomato, diced
Preheat oven to 450° F. In a medium bowl, toss the corn kernels with the olive oil and season to taste with salt and pepper. Place corn in a single layer on a baking sheet and roast for 20 to 25 minutes, until corn just starts to turn a light golden brown.
Remove from oven and let cool to room temperature. In a large bowl, combine the remaining ingredients then add the roasted corn and toss to combine. Season with additional salt and pepper to taste. Serve immediately. Makes about four cups.
Quick & Easy Restaurant-Style Salsa
You’ll never buy bottled salsa again once you find out how easy it is to make your own.
Two 398-ml cans whole plum tomatoes, including the juice
1 small white onion, peeled and roughly chopped
1 or 2 jalapeno peppers, seeds and veins removed, finely chopped
2 or 3 cloves of garlic, chopped
1½ tsp ground cumin (use more or less according to taste)
½ tsp sea salt
½ tsp granulated sugar
1 cup cilantro leaves
3 Tbsp freshly squeezed lime juice
Place all ingredients in a food processor. Pulse a few times to break up large pieces then process until texture is as smooth as you like it. Taste the salsa and adjust the seasoning, lime, and sugar to suit your preference. Transfer salsa to an airtight container and refrigerate for at least two hours before serving. Makes about four cups.
Fresh Mango Salsa
This is fabulous with grilled fish or chicken.
3 firm, ripe mangos, diced
1 medium red bell pepper, diced
½ cup chopped red onion
1⁄3 cup chopped cilantro
1 jalapeno pepper, seeds and veins removed, minced
¼ cup fresh lime juice
Sea salt to taste
Combine all ingredients in a medium serving bowl; taste and adjust salt and/or lime juice if desired. Let sit at room temperature for at least 15 minutes before serving. Makes about three cups.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. ashellard@hotmail.ca
