My 3 Yummy Salsa’s

Finally, on the 18th of June 2017, the sunny south east of Ireland has lived up to its billing. West Waterford basked in 24 degrees of sunshine, clear blue skies and boy was it hot. Windows and doors were open all over the house and I couldn’t be bothered to cook. So in honour of this hot and sunny day, and with some cold meats in the fridge I decided to put make my 3 favourite homemade salsa recipes. They’re all 100% fresh, vegan friendly, and range from sweet and sour to hot with a little kick. Enjoy!

  1. ORANGE & PARSLEY SALSA

This sweet salsa will please your friends, but what it lacks in heat, it makes up for in flavour. The orange makes it deliciously tangy, while capers add extra saltiness, generating a delightful and bright medley of flavours, perfect with some smoked chicken, pulled pork or even smoked slamon

What You Need:

  • Fresh parsley
  • 1 orange
  • 2 tbsp shallot
  • 1 tbsp capers
  • 2 tsp champagne vinegar
  • 2 tsp olive oil
  • Salt and pepper

Let’s Get Cooking:

  • Segment the oranges by trimming both ends and cutting away the peel and pith (white layer under the peel and throughout the fruit).
  • Working over a medium bowl, cut out the flesh segments from the centre pith.
  • Squeeze any remaining juice left in the pith into the bowl.
  • Mince the shallot.
  • Combine the segmented orange wedges, minced shallot, parsley, capers, champagne vinegar, and olive oil.
  • Season salsa with salt and pepper and mix well.

2. PICO DE GALLO

As a fan favourite, you probably already have most of the ingredients needed to make this simple salsa. The traditional flavour is the perfect answer to your classic salsa craving.

What You Need:

  • 3 plum tomatoes
  • 1 small red onion
  • 3 tbsp fresh coriander
  • 1 lime
  • 1 jalapeño
  • Salt and pepper

Let’s Get Cooking:

  • Pick the coriander leaves and chop, stems and all
  • Remove the seeds from the tomatoes and chop.
  • Finely dice the red onion.
  • Remove the seeds and finely chop the jalapeño.
  • Combine the tomatoes, red onion, coriander and jalapeño in a medium bowl.
  • Halve the lime and squeeze the juice into the salsa.
  • Season with salt and pepper and mix well to combine.

3. CUCUMBER RELISH

This zesty cucumber relish is far from cool; the chili brings the heat to this dip. The unique flavour is sure to impress anyone that loves a hot salsa. And for your none spice lovers, just leave out the chili

What You Need:

  • 1 cucumber
  • 1 lime
  • Fresh dill
  • chili
  • 1 tbsp rice vinegar
  • Salt

Let’s Get Cooking:

  • Chop the dill leaves.
  • Finely chop the cucumber.
  • Halve the lime.
  • Finely dice half of the chili. Slice the other half and set aside
  • In a small bowl, combine the chopped dill, cucumber, diced chili, juice from the lime, and rice vinegar.
  • Season with salt and stir to combine.
  • Stir in the sliced chili  to taste.
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