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