Favorite salsa.

We really love fresh salsa.  The recipe below makes enough for a crowd but it's also just the right amount to make up and enjoy on the side of a few weekday meals (or lunchtime nachos).  Once, I brought it to a summer cook out and spotted a gaggle of teenage girls hijack it off the table and go at it with plastic spoons.  Salsa-free chips were a small price to pay because their moms told me it was the most veggies they'd seen their girls eat.  Ever. 

The recipe, like all good salsa recipes, is a starting point.  So much depends on the freshness and flavor of the ingredients.  I always seem to need a splash more vinegar and cumin.  And a note about avocado...although this shot does not show it, I usually add a couple.  But they must be firm, as in firm enough to hold shape when you dice them fairly fine.  Do not...do not...add soft avocados.  So to recap, firm avocados = salsa approved.  Soft avocados = save for guacamole.  And yes, I'm a little paranoid you will add soft avocados and end with a mushy mess coating all the pretty veggies and blame me.

Here is a rough guide of what I throw together.  You can and should, of course, add and subtract veggies per your preferences.  One of our favorite batches included a sweet (but firm!) mango to go along with grilled fish.

Salsa

Heavily adapted from V and Co's Black Bean and Corn Salsa recipe

• 2 cans black beans, rinsed and drained
• 1 cans corn, drained (sweet shoe peg preferred)
• 4 ripe, firm roma tomatoes, diced fine (you may need more or less depending on size of the tomatoes.  I don't measure but shoot for a 1:1 ratio of tomato to black beans)
• 1/2 to an entire sweet (Vidalia) onion, diced fine
• 3-4 sprigs chopped green onion if you have them (I'm Asian.  We always have 'em)
• 1/2-1 bunch cilantro, leafy party only chopped fine (finely chopping cilantro can be extra work but it's worth it.  I find the key is to wash it ahead of time so it has plenty of time to dry and avoid clumping together.  I wash it when I bring it home, then wrap it in a paper towel and tuck into the fridge until it's needed.  To chop, bunch up the leafy part, chop with a large/wide bladed knife (chef knife or cleaver), then go back over your pile again and again until it's fine enough)
• 1-2 serrano chiles, stems and seeds removed, minced (optional, only add if you like some heat)
• 1-2 firm avocados, diced fine (please review crazy-lady notes above on only adding them if they are firm)

Dressing

• 3 Tbl olive oil
• 2 Tbl vinegar (I like cider or red wine.  But oddly, right before serving, I find that adding a splash of good ole white vinegar brightens everything up nicely)
• 1 Tbl lime or lemon juice
• 1-2 tsp kosher salt, per your taste
• 1/2 - 1 tsp pepper, per your taste
• 1-2 tsp cumin (I actually think I put in a lot more but always start small)

Directions

In a separate container, combine the liquid ingredients and whisk to combine.  Set aside while you prep the veggies.  Place veggies in a large bowl and add dressing.  Best if allowed to sit for a few minutes, stirring occasionally.  I often make it ahead and hold it in the fridge, covered.  But if making ahead, only add the avocados right before serving. 

Enjoy!

Sandra

Comments

[Jules]

Is this what you always serve w/ your homemade burrito playdate food? If so, THANK YOU.

[Sandra]

J: Yes! This is not a hint that it's someone else's turn to make it :). I'm just finally following thru on requests to share my "method"

[Hallie]

I got this recipe from another friend (especially love it since it's vegetarian!) but never really thought of it as a salsa. I eat it like a meal! Also good with feta cheese added. Did I just make a recipe suggestion to Sandra??? ;-)

[Sandra]

Hallie: Ha! Yes, it is good w/ feta, you're right! I did that once and mixed in some cooked pasta noodles. Made for a great lunch. Totally forgot about that version so this counts as a recipe credit for you :).

[International Florists]

Fresh vegetable salsa recipe is always welcome especially in summer where we don't feel like eating normal dinner.. On most days I end up with salads and soups.