There's no better time than a massive heat wave to embrace salsa. It's a no-cook appetizer that's ideal for last-minute Summer entertaining, and makes use of the cornucopia of farm-fresh seasonal ingredients at your disposal. Eschew classic tomato salsa for a Mediterranean riff that incorporates cured green olives, oregano, and hot pepper relish — a topping that would taste great not only on pita chips, but also white meat or grilled fish. But salsa doesn't have to be salty: Take it for a sweet spin by incorporating mango and kiwi with a hint of brown sugar and ginger. Try either, or both, when you read more.
Ingredients
2 ripe mangoes, peeled and finely chopped
1 kiwifruit, peeled and finely chopped
1 green onion, thinly sliced (2 tablespoons)
1/4 cup finely chopped red sweet pepper
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon snipped fresh cilantro, parsley, or basil
1 tablespoon lime juice
Dash ground red pepper
1 medium jicama
Directions
- For salsa, in a mixing bowl combine mango, kiwifruit, green onion, red sweet pepper, ginger, brown sugar, cilantro, lime juice, and ground red pepper. Toss to coat well. Cover and chill for at least 1 hour or up to 4 hours.
- For jicama chips, peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. If desired, cut jicama slices into desired shapes using cookie cutters for the flower shapes. Serve with salsa. Makes about 2 cups salsa (sixteen, 2-tablespoon servings).
Makes 2 cups.
Nutritional information per 2 tablespoon serving: Calories 30, Fat 0g, Sodium 1mg, Fiber 1g, Protein 0g, Carbohydrate 7g
Ingredients
1 1/4 pounds diced tomatoes
1/4 cup sliced green olives
1 bunch sliced scallions
1/4 cup hot pepper relish
1 tablespoon red-wine vinegar
2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
- Combine tomatoes, olives, scallions, hot pepper relish, vinegar, oregano, salt and pepper.
Makes 14 servings of 1/4 cup each.
Nutritional information per serving of 1/4 cup: 25 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 233 mg sodium; 115 mg potassium
print recipe
0 Comments