Salsa

We are a household of salsa lovers. Canned, fresh, or store-bought, we love them all (Trader Joes, by the way, has several excellent varieties). In the summer though there really isn’t anything quite as lovely as a fresh homemade salsa. Enter: two lovely salsas we have enjoyed recently (and that happened to be around during a snacktime when I had my camera handy).

The traditional fresh salsa (the red) is our new basic, the quick-and-simple recipe that has a ton of flavor and takes two seconds to whizz together in the food processor. I make a batch a week, no joke. A nice, solid, go-to kind of salsa recipe (thanks, Julie, for clueing me in on that one).

The husk cherry recipe (the green) was something we made after a trip to the Farmer’s Market. One of the booths was selling husk cherries, and when we inquired about them he gave us a few samples to taste. Kind of like teeny tomatillos, small green grape-sized orbs hidden in a papery husk. They taste tart yet slightly sweet, and are addictive. We bought a pint, snacked on some, and then decided to find a recipe to use up the rest. And oh boy, but was this husk cherry salsa a winner.

Husk Cherry Salsa
(Adapted from Catertots)

Ingredients:
1/2 pint of husk cherries, each one halved
1/4 red onion, diced
1/4 jalapeno, diced
Nice handful of cilantro, chopped
Green bell pepper, diced
Juice of one-half of a lime
1 to 2 tsp. olive oil
Pinch of salt

Mix everything together and let sit for 30 minutes so the flavors can come together.

Traditional Fresh Salsa
(Adapted from Annie’s Eats)

Ingredients:
4 garlic cloves, peeled and roughly chopped
2 jalapenos, seeded and roughly chopped
2-3 vine-ripened tomatoes, roughly chopped
1 (28-oz.) can diced tomatoes (drained or not depending on how much liquid you want in your salsa; we ALWAYS drain)
2 Tbsp. red wine vinegar
1 Tbsp. cumin
1/2 sweet yellow onion, roughly chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/2 c. fresh cilantro
Juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (seriously only 2-3 pulses needed, so be careful). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

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6 Comments

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  1. I always like tinkering with new salsa recipes, will try out the husk cherry salsa.

  2. I have an Aunt Molly’s ground cherry plant with TONS of fruit. This recipe is just what we needed. Thanks!

  3. Mmmmm salsa…

    Thanks for turning me onto salsa and chips as a snack. The only reason I ever ate salsa and chips outside of a mexican restaurant was because I invaded your household. Ever since then (2003!) I have been lost without it. Now I have a nice homemade recipe (when I’m not eating the Trader Joe’s salsa).

    🙂 Paulo

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