Canned salsas are great to have on hand, but sometimes you want to whip up something fresh in the moment. Here are three simple serve-right-away salsas to enjoy.
Stir together half of a fresh pineapple, peeled, cored and cubed; 1 green onion, thinly sliced; 1/4 cup diced red onion and 2 tsp lime juice. If you like some heat, stir in 1 Thai bird’s-eye pepper, thinly sliced.
Serve with grilled pork.
Makes 4 cups
In saucepan of boiling water, blanch 2 tomatoes just long enough to loosen skins, about 30 seconds. Immediately plunge into ice water. Peel, seed, and chop to make about 1 cup; let drain for 5 minutes.
Chop 2 canned tomatillos to make about 1/2 cup.
Toss together tomatoes, tomatillos, half small red onion, diced, 1 jalapeno pepper, minced, 1 clove garlic, minced, 1/3 cup chopped fresh cilantro, 2 tbsp orange juice, 2 tbsp extra-virgin olive oil, and pinch each salt and pepper.
Serve with grilled or baked trout fillets.
Makes 2 cups
Stir together 1 green tomato, diced, 1/3 cup finely diced sweet onion, 2 tbsp minced fresh cilantro, 1 tbsp lime juice, 1 jalapeno pepper, seeded and minced, and 1/2 tsp salt. Gently stir in 1 avocado, peeled and diced.
Serve with nachos, or grilled chicken or shrimp.
Makes about 2 1/3 cups, or 4 to 6 servings
Excerpted from Canadian Living: The Complete Preserving Book by The Canadian Living Test Kitchen Copyright © 2012 by Transcontinental Books. Photograph Copyright © 2012 by Edward Pond. Excerpted by permission of Random House of Canada Limited on behalf of Transcontinental. All rights reserved.