St. Jimmy's Tropical Paradise Salsa

It is with great pleasure that we end Salsa Week with an award winning Salsa.

A few years back this recipe prepared by yours truly took first place in the DC 101 Chili Cook-off in the salsa category. Shocked does not even begin to explain the news of winning.

I thought for sure I was dead in the water against all the other well prepared tomato-based salsas. Given that I did not bribe the judges, it was a fantastic surprise to have taken first place.

If you have not figured it out by now, I am an Island Guy at heart. This recipe was inspired by the sweet warmth that life in the Caribbean offers. It was my way of getting back there even for just a short moment in time.

Below is the full recipe as it was presented at the competition a few years ago with the narrative.

Thanks for being part of Salsa week and Bon Appetite... Chef Mike

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St. Jimmy's Tropical Paradise Salsa

From pirates to smugglers, from the super wealthy to the occasional tourist, the islands have a beauty and charm that touches our deepest core. Whether it is the clear waters, slow island time, secluded white beaches, or the soft cloud painted sky - the island life moves us and challenges us to rethink ourselves.

Inspired by the magic and mystic of island life, St. Jimmy's Tropical Paradise Salsa is a robust, yet simple, summertime salsa. Everything from the complex flavors to its light color to its soft tropical texture should muster an island festival in your mouth.

St. Jimmy's Tropical Paradise Salsa is an excellent compliment to any grilled meats or fish. You can also use it as a dip, condiment or after dinner palate pleaser.

Ingredients:

• 2 tablespoons fresh lime juice
• 3 tablespoons white rum
• 1/4 cup brown sugar (firmly packed)
• 1 cup fresh mango (peeled and diced)
• 1 cup fresh guava (peeled and diced)**
• 4 cups fresh pineapple (cored and diced)
• 1 teaspoon serrano chili (seeded and minced)

Process:

1. In a large bowl, combine fresh lime juice, white rum and brown sugar - stir well
   
   
2. Add mango, guava, pineapple and chili and toss to coat
   
   
3. Allow to chill at least 3 hours

**Note: Carambola (a.k.a. star fruit) can be substituted for guava if desired.

Cucumber and Peach Salsa

This is a great summer salsa that is refreshing on those hot days. It perfectly pairs with just about any grilled white flaky fish and some of the more mild steak fish.

If possible, aim to use peaches that are very ripe and sweet. The soft sweet of the peach plays very nicely with the refreshing wet crunch of the cucumber in this salsa.

I prefer a more mild onion for this salsa as to not over take the flavors of the peach and cucumber.

Remove the jalapeno peppers and you got a kid friendly salsa. Use on fish tacos and the kids will be begging for more.

Allow up to 4 hours for the flavors to combine. Place in the refrigerator in an air tight container until use. This is a salsa that is best served a little colder than room temperature.

Ingredients:

• 3 ripe peaches
• 1 cucumber
• 1/2 sweet Vidalia onion
• 1 jalapeno pepper
• 1 tbsp mint
• 1 tbsp basil
• Juice of 1 lime
• Salt to taste

Process:

• Pit and chop the peaches
  
  
• Seed and chop the cucumbers
  
  
• Chop the onion
  
  
• Remove seeds and ribs of the jalapeno and finely chop
  
  
• Finely chop the mint and basil
  
  
• Combine all ingredients in a large bowl

Grilled Red Pepper Salsa

The charring and roasting of the red pepper in this recipe holds up very well to grilled red meats. It is an excellent compliment to grilled steak or as a condiment for burgers.

While the original recipe called for habernero or Scotch bonnet chiles, I tend to think that they are too hot for the average person. In this adaptation, I suggest replacing them with serano or jalapeno peppers. If you are a chilehead - go for the Habs!

Also note that the recipe calls for flat leaf parsley over curly parley. My preference is the flat leaf for its flavor and texture in this salsa.

Ingredients:

• 6 red bell peppers
• 1 to 2 Serrano or jalapeno pepper , seeded and minced
• 1 clove garlic - finely chopped
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tbsp fresh flat leaf parsley - coarsely chopped
• 3/4 tsp salt
• 1/2 tsp fresh black pepper

Process:

1. Prepare grill for direct-heat cooking over medium-hot heat
   
   
2. Oil the grill rack and grill bell peppers (covered only if using a gas grill) - turning occasionally until the peppers are slightly softened and charred (about 15 to 20 mins)
   
   
3. Transfer bell peppers to a large bowl and cover tightly with plastic wrap - let stand 20 minutes
   
   
4. When peppers have cool enough to handle - peel peppers, discarding stems and seeds, and cut lengthwise into thin strips or other desired cut
   
   
5. Toss with remaining salsa ingredients

Cranberry-Avocado Salsa

This is my turkey salsa! Individually, cranberries and avocado pair wonderfully with turkey. Combined and you've got magic on the plate with a hint of Thanksgiving. Because of the seasonal access to fresh cranberries, frozen can be used as a substitute.

It makes for a great spread for a fresh turkey sandwich or as a base for turkey salad. Also works well with chicken, light white flakey fishes and chips.

The recipe is best made a day in advanced allowing the flavors to set. Store in airtight container in the refrigerator. Allow at least an hour for the flavors to blend.

Ingredients:

• 2 ripe avocados
• 1 yellow bell pepper
• 1 medium jalapeno pepper
• 1 12-ounce bag fresh or 3 cups of frozen cranberries
• 1/2 cup sugar
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 1 tbsp grated orange peel

Process:

1. Seed, rib and dice the jalapeno pepper
   
   
2. Half, pit, peel and dice the avocado
   
   
3. Char the bell pepper over gas flame or in broiler until blackened on all sides
   
   
4. After removing the bell pepper from heat enclose in paper bag for 10 minutes
   
   
5. Peel, seed, and dice the bell pepper
   
   
6. Combine cranberries, sugar, and orange juice in processor - pulse to coarsely chop cranberries
   
   
7. Transfer to large bowl and add bell pepper, jalapeno, and orange peel
   
   
8. Stir avocados and cilantro into salsa
   
   
9. Season to taste with salt and pepper

Grilled Tomato Salsa

In the spirit of great summer cookery, here is another recipe that you can make to accompany that steak that you are grilling. The salsa is rich in smokey flavor and will stand up to the most robust grilled meats. I usually double the recipe and save some for tortilla chips.

The key to making this recipe is to grill the tomatoes correctly. You want to grill the tomatoes but not burn them. So you will start the tomatoes on the hotter part of the grill. As they cook, move them to the cooler side of the grill to finish cooking and absorb the smokey flavor. I like to use a pair or tongs to work the tomatoes on the grill - less chance to rip the flesh of the tomato.

You will quickly realize that the roasted tomatoes, garlic, onion and jalapeno blended with cilantro come together to create one of the tastiest and easiest grilled condiments that people will be raving about. This is an adaptation of a Bobby Flay recipe, even so, my advice is to guard the recipe!

Ingredients:

• 6 plum tomatoes, halved and seeded
• 2 limes, juiced
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 1/4 cup chopped fresh cilantro leaves
• 2 tbsp canola oil, plus more for brushing tomatoes
• Salt and freshly ground black pepper

Process:

1. Heat grill to high
   
   
2. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft
   
   
3. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft
   
   
4. Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth
   
   
5. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
   
   
6. Transfer to a bowl and serve

Orange Pepper Salsa

This is an incredibly balanced salsa that I particularly like with seared tuna. The salsa works well with other steak type fish and pan seared chicken. This is a salsa that I prefer to make and use immediately.

Ingredients:

• 2 navel oranges, peeled and sliced
• 1 red bell pepper, ribs and seeds removed, diced
• 1/2 cup diced red onion
• 1/4 cup torn fresh mint leaves
• 1 tbsp red-wine vinegar
• Coarse salt and ground pepper

Process:

1. Peel and slice the oranges
   
   
2. Remove seeds and ribs of the bell pepper
   
   
3. Dice orange, pepper and onion into 1/4 inch dices
   
   
4. Combine all ingredients - adding salt and pepper last to taste
   
   
5. Refrigerate for 30 minutes to allow flavors to set

Beet, Red Onion, and Orange Salsa

Here is a recipe for all you recently converted beet fans.

Although its a salsa, I really like this as a condiment for beef or lamb burgers.

There is a lot going on with this recipe. Unlike traditional salsas each ingredient adds a specific dimension to the end product.

The recipe can be made up to 10 hours ahead. Store in an air tight container in the refrigerator until ready to use. Allow to drop to room temperature before serving.

Ingredients:

• 2 beets, boiled, peeled, cut into 1/3-inch cubes
• 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
• 1 cup chopped red onion
• 1/4 cup chopped pitted green Greek olives
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey

Process:

1. Boil, peel and cut beets into 1/3 dices
   
   
2. Peel and pith orange - cut orange flesh into 1/3 dices
   
   
3. Chop red onion and olives
   
   
4. In a medium bowl, whisk oil, lemon juice and honey
   
   
5. Add remaining ingredients and season with salt and pepper to taste

Zucchini Salsa

When it comes to zucchini, I am sure most do not think to use it for salsa. However, if you are looking for another way to use up all your fresh zucchini... why not salsa? In fact, the texture of fresh finely cut zucchini is well suited for salsa.

This particular recipe can be served with chips, incorporated into grains/pastas, or use it as a crostini topping on toasted baguette or on speciality crackers.

Like other salsas, key is to get all the ingredients to about the same size.

Ingredients:

• 1 cup chopped tomatoes (2 medium)
• 1/2 cup zucchini
• 1/4 cup green bell pepper
• 1/4 cup sliced ripe olives
• 2 tbsp chopped fresh basil
• 1/4 tsp garlic powder
• 1/8 tsp salt

Process:

1. Remove seeds and ribs of bell pepper and finely chop
   
   
2. Finely chop zucchini into uniform pieces
   
   
3. Combine all ingredients in a large bowl
   
   
4. Allow at least 30 minutes for flavors to set

Fresh Tomatillo Salsa

Often confused as a member of the tomato family, these little Mexican gems are tart and tangy in flavor.

They are a fruit that is used throughout Mexican cookery. The tomatillo is small in size and big in rich, sour lemon-like flavor.

They can be used raw to infuse a fresh flavor into a salsa or cooked to add additional flavor to soups and stews.

Tomatillos are available in most ethnic grocers and have also found their way to the main stream grocery stores as well. To purchase, look for tomatillos that are bright green and firm with a dry paper thin husk.

This particular salsa is great with chips, over eggs or with seared fish.

Ingredients:

• 1 lb tomatillos
• 1/2 small red onion, chopped
• 1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
• 1 cup fresh cilantro
• 3 tbsp fresh lime juice
• Coarse salt

Process:

1. Remove husks from tomatillos, wash and quarter
   
   
2. In a food processor, combine all ingredients EXCEPT the salt
   
   
3. Pulse until finely chopped
   
   
4. Season with salt to taste

Grilled Peach Salsa

It is hard not to like this salsa. Peaches are another great fruit for the grill. The sweetness of the peaches is accentuated as they cook on the grill.

Key to a great grilled peach is to not over cook them. They should still have a firm texture that is giving. If they are mushy, you over cooked them.

Omit the hot peppers and you got a kid friendly salsa that is great with chips or along side coated baked fish.

Ingredients:

• 4 medium ripe peaches - halved and pitted
• 1 jalapeno pepper - seeded and finely chopped
• Zest and juice of 1 lime
• 1/4 cup coarsely chopped fresh cilantro
• 2 tbsp onion, preferably Vidalia - finely chopped
  
• 2 tbsp fresh mint - chopped
• 1 tsp oil

Process:

1. Preheat grill to medium heat
   
   
2. Halve and pit the peaches and brush cut sides with a light coat of oil
   
   
3. Grill the peaches until softened and browned (about 3 to 5 mins per side)
   
   
4. Remove the peaches from grill and allow to cool
   
   
5. Chop the peaches into 1/4-inch pieces
   
   
6. Add onion, jalapeno, lime zest and juice, cilantro and mint

Avocado Corn Salsa

Corn and avocado are a great combination. The sweetness of the corn greatly compliments the creaminess of ripe avocado. Don't let the simplicity of the recipe fool you.

This is an "all-year recipe" that can be made with fresh cooked corn or frozen corn kernels. The salsa is fantastic with white corn chips, in tacos or on top of fish or chicken. If you want to step it up replace corn with roasted corn kernels for a smoky element.


Ingredients:

• 1 ripe plum tomato, chopped
• 1/2 avocado, diced
• 1/2 cup corn kernels - fresh or frozen
• 2 tsp fresh cilantro - chopped
• Lime juice to taste
• Salt to taste

Process:

1. Combine avocado, corn, tomato and cilantro in a small bowl
   
   
2. Add lime juice and salt to taste
   
   
3. Set aside for 20 mins to allow flavors to blend
   

Mango, Cilantro and Quinoa Salsa

I love this salsa! It is different and a conversation piece for sure.

While quinoa has just recent appeared in the US food scene, the Inca Indians have been enjoying its rich health benefits for centuries. In general, quinoa works well with so many foods that it can easily be used as a replacement for grains, rice or pasta.

This recipe will keep for 5 days in the refrigerator. If making ahead omit the cilantro and add it when ready to serve. This salsa is best served at room temp. This is a keeper of a recipe, best to make more for left overs!

Rich in sweet, sour, and earthly flavors, this salsa pairs well with grilled fish or chicken. It can also be incorporated into a salad of mixed greens as a "dressing".

Ingredients:

• 1 roasted red onion
• 2 ripe mangoes- peeled and pitted
  
• 1 cup cooked quinoa **
• 1 cup mango nectar
• 1/4 cup white balsamic vinegar **
• 1/4 cup fresh cilantro - coarsely chopped
• Freshly ground pepper to taste

Process:

1. Cut mango and onion into 1/4 inch dices
   
   
2. Combine the onion, mangoes, quinoa, vinegar, and mango nectar in a large bowl
   
   
3. Stir mixture using your hand or a wooden spoon
   
   
4. Add in the pepper to taste
   
   
5. Let sit for about 20 minutes for flavors to set

** Trader Joe's carries white balsamic vinegar and quinoa- which I recommend. The larger grocery and gourmet stores should also stock it.

Grilled Pineapple and Lime Salsa

One of my favorite grilled desserts is seared pineapple. The flavors that are created from the carmelization of the pineapple sugars are to die for.

This recipe does a fantastic job of balancing the sweet roasted flavor of the pineapple with the tangy acid of the citrus and the crunch of the fresh bell pepper. This salsa pairs particularly well with mahi mahi, snapper or swordfish.

The salsa can be made up to three days in advance. Serves best at room temperate. If making ahead allow salsa the time to return to room temperature before plating.

Ingredients:

• 1 red bell pepper
• 1/2 large pineapple
• 1 tbsp olive oil
• 1/4 tsp grated lime zest
• Juice of 1 orange
• Juice of 1 lime

Process:

1. Seed, rib and finely chop the bell pepper
   
   
2. Peel and core the pineapple into 1/3 inch slices
   
   
3. Heat the oil in a large skillet over medium-high heat
   
   
4. Transfer the pineapple slices to the pan in batches and sauté until browned on both sides (about 4 to 6 mins)
   
   
5. As the pineapple are finished, remove from heat and let them cool to room temperature
   
   
6. Cut the pineapple into small dices
   
   
7. Combine all ingredients and let sit for 30 minutes to allow flavors to set

Bing Cherry Salsa

Nothing beats a good cherry season... ok...ok... few things might be better. We can debate the finer points at another time!

Sweet and tart, the cherry is a fantastic ingredient to work with. Its rich flavor and color elevates the flavor of the meals in which it is incorporated.

If you can manage to avoid eating all the cherries fresh out of the container, here is a simple cherry salsa recipe that works great with grilled or pan seared fishes like tilapia. You can also use for chicken tacos or fajitas for something different

Ingredients:

• 1 jalapeno pepper
• 2 cups ripe cherries (Bing preferred)
• 1/2 small red onion
• 1/4 cup fresh cilantro
• 1 tbsp fresh lime juice
• Course kosher or sea salt
• Fresh ground pepper

Process:

1. Pit the cherries and and coarsely chop
   
   
2. Finely chop the onion
   
   
3. Chop the cilantro
   
   
4. Rib, seed and finely chop the jalapeno pepper
   
   
5. Mix all ingredients in a bowl - stir to combine
   
   
6. Add salt and pepper to taste
   
   
7. Set aside and let flavors set

Coconut, Ginger and Pineapple Salsa

Here is a Neuvo Latino salsa with rich flavors from the sun soaked beaches of South America. I particularly like this recipe because it incorporates the influences of Asian immigration and cuisine (Chinese and Japanese) to South America.

This salsa pairs wonderfully with steamed fish such as salmon, halibut, or snapper. Accompany the fish and salsa with a side of brown rice. The salsa also works well with pan seared chicken.

The recipe will keep up to three to four days in refrigerator. If you are planning to make ahead, do not refrigerate with mint - allow salsa to come to room temp and then add in the mint.

Ingredients:

• 1/2 pineapple
• Juice of 1/2 lime
• 5 fresh mint leaves, stacked, rolled, and cut into fine shreds
• fresh ginger (one inch piece), grated
• 1/4 cup coconut milk
• 1 tsp cream of coconut

Process:

1. Peel and core the pineapple - cut into 1/4-inch dices
   
   
2. In a non-reactive mixing bowl*, combine the pineapple, ginger, cream of coconut, and coconut milk - stir to blend
   
   
3. Stir in the lime juice and let sit for about 20 minutes
   
   
4. Stir in the mint and serve

* A non-reactive bowl made of a substance that won’t react chemically with the foods, you place in it. Reactive bowls are often made of metal, or plastics that stain easily. Typical reactive metals include copper, cast iron, and aluminum. Material like glass, stainless steel and plastic are non-reactive materials.

Black Bean Salsa

Here is a great recipe to get some more fiber into your diet. I tend to think that beans are a great ingredient for salsa that adds a nice flavor dimension.

Since you either love or hate cilantro - you will notice that this recipe offers parsely as an alternative to cilantro.

This salsa can be served by itself with chips, over a protein or incorporate into rice or orzo for a quick dinner side. This recipe can be made up to three days ahead.

Ingredients:

• 1 cup plum tomatoes
• 1 cup canned black beans, rinsed
• 2 tbsp scallions - chopped
• 1 tbsp fresh cilantro or parsley - chopped
• 1 tbsp lime juice
• 1 1/2 tsp olive oil
• 1/2-1 tsp canned chipotle in adobo sauce - minced
• 1/8 tsp salt

Process:

1. Seed and dice the tomatoes
   
   
2. Combine all ingredients in bowl and stir to blend
   
   
3. Refrigerate until ready to serve

Orange Lime Salsa

This is a great salsa for all you grilled salmon lovers.

The salsa is deceptively complex in flavor. The tart of the lime plays off the sweet of the orange. The citrus as a whole plays off the distinctive heat of the Chipolte peppers.

Ingredients:

• 4 navel oranges
• 1 small red onion - finely chopped
• 1/4 cup lime juice
• 1/4 cup fresh cilantro - cilantro
• 1 tbsp chipotle peppers - minced
• 1 clove garlic - minced
• Salt & freshly ground pepper

Process:

1. With a sharp knife, remove skin and white pith from oranges and discard
   
   
2. Working over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl
   
   
3. Add onion, lime juice, cilantro, chipotle peppers and garlic - stir to combine
   
   
4. Add salt and pepper to taste

Very Basic Easy Salsa

This is a base recipe that you can adapt to your tastes. So feel free to experiment with other vegetables.

The heat factor is also within your control - if you want it mild omit the hot peppers all together. Want inferno salsa go for the habernaros. As always, start with less than what you think you need, adding more to the desired heat level.

The key to a great salsa beyond flavor is mouth feel. That is what your mouth experiencing when you are eating. All the ingredients that are chopped for this recipe should be around the same size (expect the hot peppers). This way, you get a little of everything without a single ingredient dominating the recipe.

Use in place of store bought salsa.

Ingredients

• 1 (14 oz)can diced tomatoes- drained
• 2 scallions - chopped with the green tops
• 1 tbsp fresh green Anaheim chile -chopped
• 1 tsp fresh jalapeno or Serrano chile - chopped
• 1 fresh tomato - diced
• 1 to 2 tbsp hot sauce (ie: Tabasco) to taste
• 1/2 tsp salt

Process:

1. Drain the can of dice tomatoes - reserve the tomato juice
   
   
2. Rib, seed and chop fresh chiles if using
   
   
3. Combine all ingredients in saucepan - if you want a less chunky style salsa add the reserved tomato juice for desired thickness
   
   
4. Bring the mixture to a boil for 1 to 2 minutes
   
   
5. Reduce the heat to low and simmer for 5 additional minutes
   
   
6. Cool and refrigerate

Pineapple-Watermelon Salsa with Tequila

This is a special salsa for special occasions.

Rich with complex flavors, this salsa pairs wonderfully with swordfish, snapper and other "hearty" white fishes.

The salsa needs at least one hour or more for the flavors to set. Always refrigerate when letting flavors set. This recipe can be made up to one day ahead. Store in an air tight container in the refrigerator.

Always use seedless watermelon. They are much sweeter, easier to work and assures that there is no watermelon seed crunch in the salsa.

Ingredients:

• 3 cups watermelon
• 2 cups pineapple
• 1/3 cup tequila
• 1 roasted poblano chile, peeled, seeded, and diced
• 3 tbsp chopped fresh cilantro
• Juice of 1 orange
• Juice of lime
• 1 tsp chipotle puree
• 1 tsp rice vinegar
• Kosher salt and freshly ground pepper to taste

Process:

1. Peel and core the pineapple
   
   
2. Roast the poblano pepper on the grill or in the house over open flame
   
   
3. Peel, seed, rib and dice the poblano pepper
   
   
4. Cut the watermelon, chile and pineapple in small dices
   
   
5. Combine all ingredients and stir to blend
   
   
6. Cover and refrigerate for at least 1 hour before serving

Blueberry-Lime Salsa

This recipe is an old recipe I got sometime ago from the Baltimore Sun.

The salsa pairs well with stronger proteins like turkey, duck and grilled chicken. Below is an adaptation of the original recipe. I like to plate this salsa with a little bit on top of the cooked protein and the rest to be passed around the table in a separate bowl.

Ingredients:

• 1 small jalapeno
• 1/2 small red onion
• 1/2 small red bell pepper, cored and seeded
• 2 1/2 cups fresh blueberries
  
• 1/2 cup loosely packed finely julienne fresh basil
• 1/3 cup loosely packed coarsely chopped cilantro
• 3 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp coarse sea salt
• 1/2 tsp freshly grated ginger
• freshly ground black pepper to taste

Process:

1. Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside.
   
   
2. In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside.
   
   
3. Using a paper towel or rubber gloves to protect your skin, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds, and finely chop the jalapeno.
   
   
4. Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine.
   
   
5. Set aside for about 1 hour to allow the flavors to blend.