Fresh salsa is quick and easy to make at home. But, did you know that it’s also incredibly versatile? Not only can you put salsa in or on just about anything—eggs, tacos, salads, chips—you can also make it with just about anything. With summer produce in full swing, I don’t let myself be limited to making salsa with only tomatoes. There is a whole world of non-tomato salsas out there, and here are some easy guidelines for how to make it.
1. Start with something sweet and soft in texture: I love using mangos, peaches, cherries or even pineapple.
2. Add something crunchy and mild: For this element I typically use a bell pepper or cucumber, depending on what I have on hand.
3. Mix in something spicy: You can choose to use just about any chili pepper you like: jalapeño, serene, scotch bonnet or habanero.
4. Add some onion: This can be red onion, shallot, scallions or even sweet onions. Just be sure to dice them up quite small.
5. Don’t forget the acid: My go-to here is lime juice, but you can use vinegar or another citrus juice to mix things up.
6. Top it off with herbs: I love cilantro in my salsa, but there are many folks who don’t. Feel free to use parsley or even basil for a unique flavor.
7. Finish with salt: Add salt at the very end and adjust to your personal taste.
Fresh salsas can be kept in the fridge for a couple of days and used in a variety of ways (Beer-Battered Tofu Tacos with Mango Salsa, for a start). This Peach Salsa recipe is one of my favorites, and it’s great on top of your favorite veggie burger. The possibilities are endless!
Salsa can be refrigerated for up to 2 days.
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