Tomato salsa, pico de gallo, chunky picante sauce – salsa is the most popular condiment in the US, having long ago surpassed tomato ketchup. Not all salsas are the same. Get out of your salsa rut and get sassy with sexy, summer fruits!
D’lish fruit salsa over grilled salmon!
(Photo from Dishing with Kathy Casey)
For inspiration, think zesty lime, a hint of spice, chopped cilantro and ripe pineapple and mango for a Tropical Salsa that is great of course with chips but also d’lish over grilled fish.
Sassy Bing Cherry Salsa is a great way to add a bit of sweet spice atop grilled chicken or salmon dinners, made with zesty ginger, fresh cherries, and sweet onions.
Looking for other ways to use up that giant watermelon that you just bought? Check out my recipe for Spicy Mexy Melon Salsa! Serve it with a big bowl of tortilla chips and Mexican beer or horchata. It’s a refreshing take on the standard salsa.
Or wing it! Use whatever chopped fruits that you have in hand, a little bit of onion, some fresh lime, chopped cilantro, a dash of Tabasco, chipotle or diced jalapeños (or other spice kicks) – season with some sea salt and you’ll be all set for your next salsa adventure!
Think outside of the box with your salsa and use some summertime fruits! -Kathy
Tropical Fruit Salsa
Makes about 1 1/4 cups
1/3 cup diced mango
1/3 cup diced fresh strawberries
1/3 cup diced fresh pineapple
1 each small kiwi, diced
1/4 teaspoon red chili flakes
1 tablespoon SEASONED rice wine vinegar
2 teaspoons minced fresh cilantro
Mix all ingredients together well.
Recipe by Kathy Casey Food Studios®.
Sassy Bing Cherry Salsa
This fat-free salsa is great to top grilled chicken and fish, especially salmon. Best if made right before serving or can be made up to 2 hours in advance.
Makes 2 cups or 6-8 servings.
2 cups sliced, pitted fresh bing cherries (about 1 pound)
2 tablespoons SEASONED rice wine vinegar
1/4 cup finely minced sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons finely minced fresh ginger
1/4 – 1/2 teaspoon red chili flakes or Sriracha sauce (depending on how spicy you like it)
In a small bowl gently mix together all ingredients.
Recipe by Kathy Casey Food Studios®.
Spicy Mexy Melon Salsa
Serve with crispy, lightly salted tortilla chips for scooping.
Makes 4 cups
2 tablespoons sugar
1/4 cup fresh lime juice
1/4 cup finely diced sweet white onion
4 cups chopped seeded watermelon – about 1/4” pieces
1/4 cup chopped fresh cilantro
2 tablespoons finely minced fresh jalapeño, seeds removed (more or less to taste)
1 teaspoon coriander seed, lightly toasted in a pan and then crushed
Make this salsa up to 1 hour in advance – but not any earlier to keep the ingredients crispy and fresh.
Dissolve the sugar in the lime juice. Toss together remaining ingredients and dress with sugar-lime juice mixture.
Recipe by Kathy Casey Food Studios®.
