September 5, 2003

Rethinking Salsa

When you think of salsa, you probably envision the traditional tomatoes, onions and peppers variety. But salsas are the latest culinary fad and innovative chefs everywhere are inventing fabulous salsas using ingredients that range from common fruits like peaches, bananas and blueberries to unusual vegetables like celeriac and jicama.

This time of year we are surrounded by a bounty of fresh fruits and vegetables and farmers' markets are at their peak. It's time for salsa creativity.

Salsas are easy to make - all you need is a knife. They're also low in calories.

Salsas enhance almost anything. Use a salsa to enliven and accent:

• french fries, baked potatoes or hashbrowns
• rice
• meat
• fish
• egg frittatas, scrambled eggs or omelets
• soup, stews and chowders
• sandwiches
• cream cheese
• cottage cheese
• crackers or chips
• yogurt

Very Berry Salsa
Right now at my farm I have blueberries, strawberries, raspberries and tomatoes. My Very Berry Salsa is delicious served chilled over a mound of cottage cheese on a bed of lettuce.

1 cup fresh Strawberries (stemmed/quartered)
1 cup fresh Blueberries
1 cup fresh Raspberries
1 cup fresh Tomatoes (diced)
1/4 cup fresh Cilantro (chopped)
3 Tablespoons Red Onion (chopped)
1 Tablespoon Honey
1 Orange - Juice and Zest (grated colored peel w/o white membrane)
1 Lime - Juice and Zest (grated colored peel w/o white membrane)
Salt to taste

Peach Salsa
This one is also good using apricots. Mix it with some sour cream and serve it on grilled chicken.

2 cups fresh Peaches (fuzz washed off/chopped)
1 cup Red Bell Peppers (chopped)
2 cups Cucumber (peeled/seeded/chopped)
1/4 cup Green Onion (sliced)
1 Jalapeno Chile (finely chopped)
2 Tablespoons Honey
2 1/2 Tablespoons Lime Juice (fresh squeezed)
1 Tablespoon Cilantro (finely chopped)

Zucchini Salsa
This time of year you always discover who your tried and true friends are when you try to give away your zucchini! Put this salsa in a hollowed out zucchini boat and serve with corn chips.

2 cups Zucchini (finely chopped)
1 Tablespoon Salt
Mix together in a bowl and let sit for about an hour. Drain.

Add:
2 cups fresh Tomatoes (chopped)
1 cup Red Bell Pepper (chopped)
1/2 cup Anaheim Chilies (finely chopped)
1/4 cup Red Onion (chopped)
2 Garlic Cloves (crushed)
2 Tablespoon fresh Oregano Leaves (or 1 T. dried)
1 Tablespoon Cumin
1/4 teaspoon Nutmeg

Watermelon Salsa
This salsa gets watery, so make it and use it. It's excellent on rice.

1 cup Watermelon balls (using the small end of a melon scoop)
1 Avocado (diced)
1/4 cup red onion
4 Tablespoons fresh Cilantro (coarsely chopped)
2 Tablespoons Lime Juice (fresh squeezed)

Pear Salsa
This one is good on grilled pork.

4 Pears (cored and diced)
1/2 cup dried Figs (chopped)
1/4 cup Red Onion (chopped)
1/4 cup fresh Cilantro (chopped)
1 Tablespoon Ginger Root (grated and minced)
1 Jalapeno Chili (finely chopped)
Salt to taste

Mint Cucumber Salsa
This salsa is delicious on grilled fish.

2 cups Honeydew Melon (diced)
2 Tomatoes (diced)
1 cup Cucumber (diced)
2 Tablespoons Wine Vinegar
1 teaspoon Honey
3 tsp. fresh Mint (chopped)
Salt to taste

Pineapple Salsa
Serve this salsa in a hollowed out pineapple, cut lengthwise. It's excellent on grilled halibut.

1 1/2 cup fresh Pineapple (diced)
1 1/2 cup fresh Mango (diced)
1/4 cup Green Onions (sliced)
2 Tablespoons fresh Cilantro (chopped)
1 Tablespoon Soy Sauce

Beer Salsa
Serve this salsa with corn chips. Better yet, serve it on top of grilled polenta with a side dish of black beans.

2 cups fresh Tomatoes (chopped)
1 Jalapeno Chili (finely chopped)
1/2 cup Walla Walla Sweet Onion (chopped)
4 Tablespoons fresh Cilantro (chopped)
2 Tablespoons Dark Beer
2 Tablespoons Lime Juice (fresh squeezed)
Salt to taste

Send your questions to MaryJane Butters, c/o MaryJanesFarm, 1000 Wild Iris Lane, Moscow, Idaho, 83843. Questions may also be e-mailed to maryjane@maryjanesfarm.org. Please include your name and daytime telephone number. For more information, visit www.maryjanesfarm.org

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