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
French-Style Sour Pickled Gherkins Recipe Peach Butter Recipe
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.
This is proudly sponsored by our friends at Random House.
www.randomhouse.ca
Printer-friendly version