In the 1980s, salsa, that mix of raw tomatoes, chilies and onions, became the rage across America. Tex-Mex cooking and modern California cuisine were using salsa to perk up everything from appetizers to main courses. Salsa Mexicana or salsa cruda (uncooked sauce) has become as popular as ketchup and even surpassing that favorite American condiment in sales.
Maybe it’s because salsas are such an indispensable taste enhancer. They provide an enormous amount of flavor and an appealing texture. It’s amazing how so few calories can heighten the flavor of simple grilled or roasted dishes.
Salsa has been a California tradition since the Rancho days of the late 1800s. According to Jacqueline Higuera McMahan, author of “California Rancho Cooking” (Sasquatch Books), salsa was known as “sarsa” and was made from fresh ingredients grown on the ranchos. Salsa was served on the table to accompany barbecued meats, to be spooned over beans or spread over big hunks of French bread.
California Rancho cooks would probably have loved this recipe. This cross between a spicy vegetable salsa and a traditional guacamole gives credence to the idea that sometimes the whole is greater than the sum of its parts.
Carrots, sweet bell peppers, raw corn and diced avocado are added to the simple tomato salsa. Beware — you’ll love this crunchy dip. When I first prepared it, a few friends stopped by, and we quickly consumed the whole bowl and still wanted more. Crisp tortilla chips and some frosty margaritas are just right with this. You can also serve this on the side of grilled chicken, beef or fish.
Once you’ve made this, try your hand at creating your own signature salsa. Just remember that salsa is a way to heighten simple grilled fish, poultry, meat and vegetables, so think of complementary flavors. Here are a few ideas to get you thinking.
• Add cucumbers or avocados to fresh tomato salsa.
• Make a salsa of oranges and grapefruit with scallions, chilies and mint.
• Blood oranges, green or black olives, and lemon juice
• Papaya, mango and pineapple with chilies and lemon
• Grilled corn, red onion and tomato salsa
• Corn, black beans, garlic and roasted red pepper
• Yellow and red cherry tomato salsa with roasted red and yellow peppers, basil, fruity olive oil and lemon
You can regulate the hotness by the number of chilies included. When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward. If you like a more rustic salsa, don’t bother to peel and seed the tomatoes.
For an Italian-inspired salsa, simply replace the jalapenos, cilantro and lime juice with crushed red pepper flakes, chopped fresh basil and lemon juice.
Summer vegetable guacamole salsa
The salsa may be prepared up to 4 hours ahead without the addition of the avocado, covered and refrigerated.
2 large tomatoes (about 1 pound), peeled, seeded and finely diced
1/2 medium sweet red pepper, diced (about 1/2 cup)
1/2 medium sweet yellow pepper, diced (about 1/2 cup)
1 large carrot, peeled and diced (about 3/4 cup)
1/2 cup corn kernels (about 1 medium ear)
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped Italian parsley
1 jalapeno chili, seeded and finely chopped
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1 medium avocado, peeled and cut into 1/2-inch pieces
Extra cilantro leaves, for garnish
Combine all the ingredients except the avocado in a medium mixing bowl. Refrigerate for 1 hour.
Spoon into a serving bowl. Right before serving, add the avocado and taste for seasoning. Garnish with cilantro leaves and serve with tortilla chips.
Makes about 4 cups.
Margarita
11/2 ounces Tequila
1 ounce lime juice
1 ounce Cointreau or Triple Sec
Cracked ice
Shake all ingredients in a cocktail shaker and serve, or blend it in a blender for a foamier drink.
To serve this drink, dip the rim of a balloon glass in fresh lime juice, then swirl it in coarse salt. Makes 1 serving, but may be multiplied as needed.
Note: You also can add pureed fruit like strawberries and peaches or even crenshaw or honeydew melon.
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