Summertime entertaining and salsa go together like, well, chips and salsa. With all of the fresh ingredients available at the Hitching Lot Farmers’ Market in Columbus and other area farmers’ markets, now is the time to forsake the jarred version and put a little love into the bowl.
The following recipes make use of what you can find now. The beauty of these recipes is that you can make changes to adapt it to suit your tastes or your pantry. Don’t like cilantro? No problem, leave it out. Instead, add a little parsley or mint for color and flavor. Substitute local peaches for mango; local green onions for red onion. It really won’t make a difference to your guests, but will warm the hearts of the farmers’ market vendors. All of these salsas will also do double duty in the kitchen. Use the fruit versions on grilled fish or shrimp. The grilled corn salsa would be fabulous on tacos or sliced steak. The roasted tomato recipe is delicious on scrambled eggs. All of these recipes benefit from resting time in the refrigerator before serving.
Have fun with these and make them your own!
GRILLED CORN SALSA
10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and pepper
8 tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar
1/2 cup julienne fresh basil leaves
(Source: The Food Network, Michael Chiarello)
TRISHA YEARWOOD’S WATERMELON SALSA
Zest of 1 lime
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
SUMMER PEACH SALSA
3 ripe peaches, peeled and chopped
1/4 cup red onion, diced small
1/4 cup red bell pepper, seeded and diced small
1/2-1 jalapeno, minced
1 tablespoon minced fresh mint
Juice from 1/2 lime
Salt, to taste
ROASTED TOMATO SALSA
8 ripe tomatoes, cored
3 Serrano peppers, minced
3 tablespoons vegetable oil
1 medium white onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
(Note: I have taken many liberties with this recipe. I use mix of tomatoes and tomatillos, which I toss in ground cumin before roasting. I roast onions and also use some raw. I throw a clove of garlic on to roast. The above recipe is a base to improve upon.)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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