Simple Canned Tomato Salsa
Makes about 1 pint
This easy, restaurant-style salsa is a great way to use all those canned tomatoes. If your fridge is light on fresh fruit and herb, hack a few swaps. Fresh cilantro really makes it pop; if you don’t have it, up the cumin a bit. Instead of scallions, swap 1/4 cup chopped red or yellow onion. And apple cider vinegar makes a decent stand-in for lime juice. You’ll get a deeper, richer flavor without the fresh herbs and lime juice if you roast it first; drain tomatoes well, spread on a baking sheet with chopped onion and garlic, toss with a little olive oil and roast for 15 to 20 minutes. Let it cool, then proceed with the rest of the recipe.
1 14-ounce can diced tomatoes (without seasoning)
1 bunch coarsely chopped green onions, white and some pale green parts
1 small jalapeno pepper, stem and seeds removed, coarsely chopped
Juice from 1 small lime
1 large garlic clove, chopped
1/2 teaspoon ground cumin
1/4 to 1/2 cup fresh cilantro leaves
1. Drain tomatoes and combine in a food processor with scallions, jalapeno pepper, lime juice, garlic and cumin. Pulse until combined and coarsely chopped. Add cilantro and pulse until tomatoes are finely chopped, but not pureed. Season to taste with salt and pepper.
2. Transfer to a glass jar and refrigerate to let flavors blend. Serve cold or at room temperature. Store, refrigerated, for up to a week.
Blackberry, Grapefruit and Basil Salsa
Makes about 1 pint
1 small grapefruit
1 cup fresh blackberries (substitute frozen blackberries, partially thawed)
1/2 cup finely chopped red onion
1/4 cup chopped basil leaves
1 small Jalapeno pepper, stems and seeds removed, finely minced
1. Halve grapefruit. Holding each half over a medium bowl, carefully scoop segments into the bowl, removing only the flesh and leaving membranes behind. Squeeze remaining skins with membranes over the bowl to extract juice. Discard skins.
2. In a separate bowl, combine blackberries, onion, basil and Jalapeno pepper. With a slotted spoon, remove grapefruit segments from bowl and add to blackberry mixture. Stir to mix well, lightly mashing blackberries against the side of bowl. Add just enough grapefruit juice to create a thick mixture (don’t add to much; it shouldn’t be watery or loose). Season to taste with salt and white pepper.
3. Transfer to a glass jar and refrigerate for several hours or overnight to let flavors to blend. Serve chilled or at room temperature. This salsa is best eaten in a day or two; or make bigger batches and freeze for later.
Mango Salsa
Makes about 1 pint
1 cup fresh mango cubes (about 1 large mango)
1 Serrano chile, stems and seeds removed, finely minced
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup chopped cilantro
1/2 fresh lime
2 tablespoons olive oil
1. In a medium bowl, combine mango, Serrano chili, red bell pepper, red onion, cilantro and lime. Stir gently to combine; season to taste with salt and pepper.
2. Transfer to a glass jar and refrigerate for several hours or overnight to let flavors to blend. Serve chilled or at room temperature. This salsa is best eaten in a day or two; or make bigger batches and freeze for later.