What's not to love about salsa?!? It's good for you, easy to prepare, adds a fresh vibrancy wherever it turns up and easily feeds a crowd. Plus there are unlimited variations beyond the classic salsa fresca, with its timeless combination of tomatoes, garlic, onions, cilantro, salt and lime.
Here are a handful of delicious (and nutritious) takes on salsa from the Boston Organics recipe database.
CLASSIC SALSA VERDE
Ingredients
- 4 oz tomatillos, husked and rinsed
- 4 cloves garlic
- 2 medium white onions, quartered
- 2 jalapeños, stemmed
- 1 tsp sugar
- 1 bunch cilantro, stemmed
- Kosher salt and freshly ground black pepper, to taste
Recipe
Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan; cover with water by 1". Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid. Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. It also goes well with Late July Organic Tortilla Chips.
NECTARINE SALSA
Ingredients
- 2 ripe but still firm nectarines, chopped
- 1 pint grape tomatoes, quartered of 1 large or two small heirloom tomatoes, diced
- 2 scallions, thinly sliced on the diagonal
- 1/2 bunch of mint or cilantro, chopped
- 1 jalapeno, finely diced or squirt of sriracha to taste
- Olive oil to taste, about a drizzle
- Salt & Pepper, to taste
Recipe
Place all ingredients to gether in large bowl. Toss gently. Taste and adjust for seasoning.
Serve with grilled chicken, fish, pork or shrimp. Or with chips!
Heirloom Apple Salsa
Ingredients
- 2 apples, peeled, cored, and chopped
- 1 small-medium onion, roughly chopped
- 1/2 jalapeno, deseeded and finely chopped
- 2 Tbsp fresh, finely chopped cilantro
- Juice of one lemon
- 2 tsp agave nectar or honey
Recipe
Combine all ingredients in a glass bowl and stir to combine. Cover and chill in the refrigerator for at least 1 hour before serving. Serve with Que Pasa Organic Blue Corn Tortilla Chips.
Can be made one day ahead. Serves 4.
Peach and vidalia onion salsa
Ingredients
- 2 ripe peaches, peeled and coarsely chopped
- 3 medium tomatoes, seeded and coarsely chopped
- 1/2 medium sweet onion, coarsely chopped
- 1/2 jalapeno, seeds and membranes removed, and diced
- 1/2 cup cilantro leaves
- 1 garlic clove, minced
- 1 Tbsp red wine vinegar
- juice of 1 lime
- 1/2 tsp salt
- 1/8 tsp freshly cracked pepper
Recipe
Combine all ingredients in a food processor, and pulse 10-15 times, or until desired consistency is reached. Taste and adjust seasonings to taste with salt, pepper, jalapeno, garlic, lime, vinegar. Serve with your favorite tortilla chips. Also delicious with grilled fish.
