Salsa Three Ways

Alissa from BIG EATS...tiny kitchen chose Five Quick Salsas for Chips, Dips, and Other Stuff for this week's food matters project recipe.  Bittman provides a basic recipe for pico de gallo (did you know that means rooster's beak?) and then four variations that are easily adaptable.  We chose to make three quite different versions of salsa - combining a few of Bittman's ideas with our own - including a unique apple and cucumber salsa that we would never have tried otherwise.  We served these dips with homemade blue corn tortillas and homemade baked sweet potato chips - both of which complimented the salsas perfectly.

 

To make pico de gallo a bit different we added fresh dill and a mix of yellow and spring onions.  Lime juice and vinegar helped brighten up the canned tomatoes (since it's not quite tomato season) and the dill added a great freshness.

We often make black bean salsas and combined two of Bittman's versions into one.  Sautéing frozen corn until browned adds great sweetness that is contrasted well by the smokiness of the cumin.  This salsa also tasted really good mixed with the pico de gallo.

This last version of salsa is very unique and tasted great.  Cucumbers and green apples are a perfect combination for a fresh salsa and fresh mint (now growing on our balcony!) elevates it to another level.  This was great as a salsa but would also work as a twist on a fruit salad served with breakfast or brunch.

Since salsa is entirely customizable measurements aren't necessary so just experiment and taste often.  We love meals that epitomize the philosophy of it's not about the recipe!