Salsa Three Ways

Fresh salsa is a versatile dish that takes only minutes to prepare. Sure, salsa tastes great as a dip and is a standard accompaniment to Mexican food, but why stop there? Salsa can also be used to add a burst of flavor (and a serving of veggies) to a myriad of dishes. I like adding mine to sandwiches and salads,  mixing them in with grains like brown rice or bulgar, topping off a bed of steamed greens, with seafood, or simply mixed with legumes to make a filling dish.

Here are three salsa recipes from around the web featuring ingredients from this week's CSA:

Salsa Fresca:

Photo Credit: http://www.canned-fresh.com/recipe/get-ready-for-cinco-de-mayo-salsa-fresca/#!lightbox/0/

Ingredients:

• 4 ripe tomatoes, chopped
• 1/4 red onion, chopped
• 1 jalapeno, minced
• 8 cilantro sprigs, chopped
• 3 garlic cloves, minced
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

Recipe from the Food Network 

Salsa Verde: 

Photo Credit: http://redhookcsa.com/2011/08/04/salsa-verde/

Ingredients:

• 1/2 pound fresh tomatillos
• 1 large garlic clove 
• 1 tablespoon chopped fresh serrano chile with seeds
• 2 tablespoons chopped cilantro 
•  2 tablespoons water

Directions: Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.

Recipe from Epicurious 

Watermelon Salsa:

Photo Credit: http://www.saturdayeveningpost.com/2009/08/01/health-and-family/food-recipes/watermelon-fire-ice-salsa.html

Ingredients:

• 3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)
• 2 jalapeno peppers, seeded and minced (see Ingredient note)
• 1/3 cup chopped cilantro, (about 1/2 bunch)
• 1/4 cup lime juice
• 1/4 cup minced red onion, (about 1/2 small)
• 1/4 teaspoon salt, or to taste

Directions: Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.

Recipe from Eating Well