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I have always liked to eat salsa like soup, with a spoon- and lots of it. Here are three fruit and veggie summer salsas that provide super exciting condiment options. Adding one of these salsas to any grilled, sauteed or roasted meat makes an instantly special meal. We oohed and awed our way through all of these meals pictured: sauteed fresh fish, grilled tenderloin steak and roasted chicken were all in their full glory.
We usually eat pretty simply, such busy lives and a real budget (how about you?)… and find that simple whole foods work best. Adding in these salsas is fast, economical and yet! the result makes the whole meal amazingly delicious.
GINGER-LIME SALSA!~ SUCH a joyful taste explosion in your mouth! All of the flavors and textures are equally in balance; you eat it and WOW!!! This one is great with roasted chicken, any barbequed meat or even fresh fish, especially if it’s grilled. It’s a green and white beauty!
PICO DE GALLO CON AVO!~ This is my sister’s recipe. It’s great! Why didn’t I think of this? Lovely with scrambled eggs and bacon. Great in all the traditional Mexican settings, with chips etc. The only way to improve on homemade pico de gallo, made with fresh vine-ripened tomatoes, is to add diced avocado! We love this one with medium-rare, seared, local fresh tuna.
ROASTED POBLANO-WATERMELON with feta!~ Smoky, yet refreshing, the peppers ignite and soothe in the same mouthful, because anything roasted is comfort food; but poblanos vary in their bite! So you might get spicy ones (there is no way to tell when buying peppers how spicy they will be) and be oh so glad for the quenching, juicy watermelon in every bite- and the creamy, salty cheese. If you haven’t had sea salt or creamy cheese with watermelon before, I think you’ll love these flavors together. Top steak, chicken, serve on salad. Great with quesadillas or to garnish any Mexican dish.
Enjoy, Friends!! Salsas are all about coming together. They are social foods: dipping, talking, connecting over food and flavors. Perfect for summer and letting off steam. And with each recipe I give a quick tip on how to best prepare the meat I’ve pictured it with!
With love, enjoy these recipes and please share them. They are three of my favorites, sourced from my childhood near Mexico, a genre of food that makes so many of us feel at home.