Salsa Five Ways–The Food Matters Project

Four of the Five Salsas I made this weekend–photo of the fifth (and best!) salsa is below…

Week 14 of the Food Matters Project was very appropriately timed–salsas for Cinco de Mayo!  Abby made fajitas for Sunday Dinner and I was feeling inspired (and shut-in due to the rain) so I was thrilled to add five different salsas to the table.  I made Bittman’s pico de gallo recipe, a peach-mango chutney, a green apple-cucumber salsa, a tomatillo-black bean salsa, and a corn salsa.  I made several changes to Bittman’s recipes, which I have posted below.  My favorite of the five?  My black bean and tomatillo salsa that had a deep smoky flavor due to using dried black beans.  The great thing about salsa is that it is so easy and so versatile–many ingredients can be swapped out for whatever you have in your fridge.  If you haven’t made your own salsa before–please do try.  I’m sure you’ll be making it all summer long once you give it a go!

Head on over to Alissa‘s blog to see her spin on salsa (pureed and also a rhubarb salsa!).  For everyone else’s take check out the comments on the Food Matters Project website.

Pico de Gallo from The Food Matters Project Cookbook

  • 2 large tomatoes, chopped
  • 1/2 large white or red onion, chopped
  • 1 tsp minced garlic, or to taste
  • 1 fresh hot chili (like habanero or jalapeno), seeded and minced, or to taste
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • salt and black pepper
  1. Combine all the ingredients in a bowl, taste, and adjust the seasoning.
  2. Let the mixture rest for 15 to 30 minutes if possible to allow the flavors to meld.
  3. Note:  If you like smoother salsa, puree it to your liking.

Peach-Mango Chutney

  • 2 cups of peach and mango, peeled and chopped (or use frozen chunks, as I did this time–turned out fine and save a ton of time)
  • 1/2 large white onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 fresh, hot chile, seeded and minced
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • 1/4 cup chopped red bell pepper
  • Small pinch of salt.
  1. For this chutney, toss everything into a saucepan and cook on low until the bell peppers and the fruits are nice and soft and the juices have reduced, leaving a jam-like consistency.

Tomatillo-Black Bean Salsa

  • 2 cups chopped tomatillos
  • 1/2 large white onion
  • 1 cup black beans, cooked or canned
  • 1 tsp minced garlic, or to taste
  • 1 fresh, hot chile, seeded and minced, or to taste
  • 1/2 cup chopped fresh cilantro
  • 2 tsp ground cumin
  • 2 Tbsp lime juice
  • Salt and black pepper
  1. You can leave the tomatillos raw if you like (they have a tangy, slightly sour taste) or cook them.  I enjoy them cooked in a salsa more than raw and so I always cook mine after popping a few pieces of them raw into my mouth!
  2. Place tomatillos in a saucepan with water to cover.  Bring to a boil and cook for 5 minutes.  Drain the water and let cool.  Mash tomatillos (I like them to be chunky) and add the remaining ingredients.  Let rest for half an hour to let the flavors meld.

Green Apple-Cucumber-Avocado Salsa

  • 1 tsp minced garlic
  • 1 dried red chili
  • 1/2 cup chopped fresh cilantro
  • 1/8 cup chopped fresh mint
  • 1 tsp sugar
  • 1 tsp salt
  • 1 large Granny Smith apple, seeded and chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 2 Tbsp lime juice
  • 1 Tbsp champagne or pear vinegar
  • 1/2 avocado, chopped
  1. I took some cues from this month’s Bon Appetit and macerated the apple and cucumber.  To macerate, put garlic, chili, cilantro, mint, sugar, and salt into a large plastic baggie with zipper seal.  Crush everything inside by pounding on the baggie with a rolling pin.  Add cucumber and apple and let sit for 35-40 minutes, allowing the juices form at the bottom of the baggie.  Empty everything into a bowl and add lime juice and vinegar to taste.  Add avocado and serve immediately.

Corn and Black Bean Salsa

  • 2 cups corn kernels (can use thawed frozen corn)
  • 1/2 large white or red onion, chopped
  • 1 tsp minced garlic, or to taste
  • 1 fresh hot chile, seeded and minced, or to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup minced red bell pepper
  • 2 Tbsp lime juice
  • Salt and black pepper
  1. If you have the time, I strongly suggest grilling the corn–my corn salsa was good ungrilled but a little lacking in flavor.
  2. Mix all ingredients together and let rest to allow flavors to meld.
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8 thoughts on “Salsa Five Ways–The Food Matters Project

  1. Kate

    I’m a total salsa fiend and I know I’d love every one of your variations! I used fresh tomatillos in my salsa and really enjoyed it, but next time I’ll try them roasted.

    Reply

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