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:
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| 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
Recipe from the Food Network
Salsa Verde:
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| 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
Watermelon Salsa:
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| 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
Recipe from Eating Well
