Friday, April 03, 2009

Stand-by Salsa Combos

SALSA & GUACAMOLE are two of my favorite things to make to dress up a salad or a dish or just for a meal. Bruschetta is one of my other favorite things, but that merits its own post, as does guacamole! Here are a couple my favorite combinations - vary proportions based on your preferences and availability of fresh or local ingredients.

Salsa 1: honeydew melon, pomegranate seeds, cilantro (and a little mint), lime, jalapeno, white onion and toasted pumpkin seeds.

Salsa 2: roasted red pepper (in broiler, peel and remove seeds), fire roasted corn (in broiler), roasted pasilla pepper (same as red pepper) & white onions, pan seared tomatoes, avocado, cilantro, lime, jalapeno

For this one, use a VERY sharp knife to cut the corn off along the rows. Once you get the first 1-3 rows out, it'll be fairly easy to pry out the rest of the kernels.

Salsa 3: persimmon, jicama, parsley, habanero pepper, red onion (soaked in vinegar to soften) and toasted pumpkin seeds

Salsa 4: mango, toasted pumpkin seeds, cilantro, lime and finely minced red onion and jalapeno.

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