Fresh Soup Salsas
Salsa, whether you’re talking dance or food, is a mix of styles that when you put them together is, frankly, hot. Typically, salsa fresca is made from tomatoes, onions, jalapenos, lime juice, and salt. But salsa was made for improvisation; sometimes I’ll forego tomato and make radish the star. Or avocado. As a sauce (and salsa is Spanish for sauce), salsa just makes me want to riff. It’ll have the same effect on you.
Heirloom Tomato Salsa
Makes 2 cups | Prep time: 10 minutes | Cook time: NA
1½ cups finely diced fresh heirloom or Roma tomatoes
TK red onion, finely diced (about ¼ cup)
2 tablespoons chopped fresh flat-leaf parsley or basil
2 teaspoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
¼ teaspoon sea salt
In a large bowl, combine all of the ingredients. Cover and refrigerate until ready to use, or up to 3 days.
Avocado and Cucumber Salsa
Makes 3 cups | Prep time: 10 minutes | Cook time: NA1 cucumber, diced
1 avocado, pitted and diced
1 small red bell pepper, finely diced
3 tablespoons finely chopped fresh cilantro or flat-leaf parsley
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
Pinch of cayenne pepper
In a large bowl, combine all of the ingredients. Cover and refrigerate until ready to use, or up to 3 days.
fresh radish, fennel, and herb salsa
Makes 2 cups | Prep time: 10 minutes | Cook time: NA
12 radishes, coarsely chopped
1 fennel bulbs, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
1½ tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
In a large bowl, combine all of the ingredients. Cover and refrigerate until ready to use, or up to 3 days.
Reprinted with permissions from Clean Soups, copyright © 2016 by Rebecca Katz with Mat Edelson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.