Three Summer Salsas

Recipes

Aug 1

recipes from our Holly Hill Kitchens & photography by Talitha Schroeder

Farmers markets and backyard gardens are bursting with ripe tomatoes, peppers, melons and chiles right now and these fresh salsas are a great way to use them up without turning on the stove. Plus making them is good practice for honing your knife skills.

Tomatillo Salsa

6 tomatillos, husked and quartered or roughly chopped (about 2 cups)
1 bunch cilantro, leaves and tender stems roughly chopped
1 serrano chile, split lengthwise, seeds and ribs removed and roughly chopped
¼ teaspoon salt

This one is for cilantro lovers! Blitz all ingredients in a blender or food processor, or purée with an immersion blender. Tastiest eaten right away and delicious on pork or chicken, or just spooned over sliced avocado! Would also make a tasty marinade for meats headed to the grill.

Watermelon-Tomato-Apple Salsa

2 cups finely diced watermelon
1 cup finely chopped tomato (about 1 medium)
1 finely chopped medium-sized tart apple or Asian pear, peeled first
1 or 2 serrano chiles, seeds and ribs removed and finely minced (we used one and were happy with the heat level)
Salt to taste
Lime juice to taste

Mix all ingredients in a bowl and enjoy with chips or on grilled fish or chicken. Best eaten on the same day.

Corn Salsa

4 ears corn, husked and kernels cut from the ears
(the corn can be raw, lightly steamed, or grilled; all good in different ways!)
1 medium orange or red bell pepper, diced fine
½ cup finely diced red onion (about half of a medium-sized one)
½ bunch cilantro, leaves and tender stems finely chopped
Juice of one lime
1 teaspoon (or more to taste) Tajin seasoning
Salt to taste

Mix everything together and enjoy with chips, chicken, steak, pork chops. Optional add-ins: diced avocado, queso fresco or feta, black beans.