Kitchen Sink Salsa

08 February 2012

Everything is coming on now and it's at its best! You won't need to do much more than slice and eat, but here is a basic raw salsa recipe that you can mix and match with whatever you have on hand, savory or sweet!

For savory salsa, start with tomatoes and add something with crunch like cucumber, onion, corn, cabbage or zucchini – or all of the above. Remember to taste each ingredient before you add it to the mix and let your taste buds guide you.

  • 2 cups diced tomatoes
  • 1 cup diced crunchy veggies
  • 1–2 tablespoon good olive oil
  • 1 tablespoon chopped fresh herbs – favorites are cilantro, basil or oregano
  • 1–2 cloves garlic minced (or to taste)
  • 1 teaspoon minced hot pepper (or to taste)
  • Salt and lime (to taste)

For a sweet salsa, try swapping the tomatoes for a soft fruit like peaches, melons or apricots and use a fragrant oil like almond, walnut or avocado in place of the olive oil. Berries, apples, pears or even cucumbers make a nice complement to the base.

Try parsley, thyme, tarragon or mint for the herbs, lemon juice instead of lime and skip the garlic – but keep the hot pepper.