Celebrating America's Independence

Burgers and dogs. BBQ chicken or ribs. Grilled steaks or fish. Whatever you’re stoking the coals for this Monday, don’t forget the salsa! (And we don’t mean the kind that comes in a jar.)

Recipes for fresh, homemade salsas, utilizing simple ingredients and countless combinations, are abundant. Easily assembled a few hours before serving, so as to let the flavors “mingle,” they will surely take your main dish over the top. Not only will they enhance and tantalize the taste buds, but they also allow you to control the fire. In this case, diced jalapeno peppers are the fire, and you get to control how much or how little you want to add.

Simply choose ingredients that will complement your entrée. 

Diced pineapple, black beans and green onions combined with red and yellow peppers and fresh parsley would be an unexpected but delicious topping for grilled swordfish, tuna or chicken. Add cumin, rice wine vinegar and diced jalapeno peppers to taste. (Be sure to use caution when extracting the seeds from the jalapeno pepper — wearing rubber gloves is an extra added precaution.) 

For grilled beef, consider combining diced fresh tomatoes, artichoke hearts, fresh basil and oregano, and garlic. Toss with olive oil and balsamic vinegar. Again, add diced jalapenos to your liking.

Corn, mangoes, peaches and papayas and even Greek olives, to name a few, are just a few starting points for a truly sensational salsa. Think of your main dish, and what would enhance the flavor.

Really — the combinations are endless, and the fun is in the experimentation. Use our basic salsa recipe below as a starting point for grilled beef, chicken or fish, and have fun with your creativity. Happy grilling, and have a safe and Happy 4^th!

“Best” Basic Salsa

1 ripe avocado, pitted and diced

¼ cup diced red onion

3 tablespoons chopped fresh cilantro

Juice of 2 fresh limes

2 tablespoons quality olive oil

2 teaspoons sugar

½ cup diced fresh tomato

1 teaspoon cumin

½ teaspoon Kosher salt

½ fresh jalapeno pepper, diced, seeds removed

½ teaspoon fresh minced garlic

Mix well in a non-reactive bowl. Add salt (and jalapeno pepper) to taste. For best flavor, make one hour ahead of serving time. To reduce the avocado from turning brown, put the pit of the avocado in the mix, and cover with plastic wrap, so that the top of the mix hits the plastic wrap with no air trapped between.