When there were jalapeno peppers in our recent CSA box, it seemed like the perfect time of year to try out some new salsa recipes.
Salsa goes great with the summer foods we’re still putting on the grill, but with football season upon us, it’s also nice to have it on hand for tailgate parties or for just enjoying with a bowl of tortilla chips when watching games on television.
— Lisa Abraham
AVOCADO, CUCUMBER AND
RED PEPPER SALSA
½ cup diced seeded cucumber
1 small red bell pepper, diced (about 1 cup)
3 scallions, finely chopped (about ¼ cup)
1 small jalapeno, cored, seeded and finely chopped
2 tsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1 tbsp. rice vinegar (see note)
½ tsp. salt
1 medium avocado, diced (about 1 cup)
In a serving bowl, mix the cucumber, red pepper, scallions, jalapeno, cilantro, lime juice, vinegar and salt. Gently toss in the avocado. Let stand for 20 minutes before serving.
Editor’s note: Substitute white wine vinegar if you don’t have rice vinegar.
Makes about 2 cups.
— Adapted from a Liz Dobbs recipe for Fine Cooking magazine
GREEN GRAPE SALSA
WITH SCALLIONS & MINT
2 cups seedless green grapes, quartered
½ medium green bell pepper, cut into small dice (about ⅓ cup)
2 medium scallions, trimmed and thinly sliced (about ¼ cup)
1 small fresh jalapeno, cored, seeded and minced (about 1 rounded tbsp.)
3 tbsp. chopped fresh mint
2 tbsp. fresh lime juice; more to taste
Kosher salt and freshly ground black pepper
In a medium bowl, mix the grapes, bell pepper, scallions, jalapeno, mint, lime juice, and ¼ teaspoon each kosher salt and pepper. Let stand for about 20 minutes.
Before serving, adjust the lime juice, salt and pepper to taste.
Makes about 2¾ cups.
— Adapted from a Pamela Anderson recipe for Fine Cooking magazine
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food.