Use-what-you-have salsa

[magid]

I've been invited out to lunch tomorrow. I asked what I could bring, and was told a salsa would be good, one without fresh hot peppers in it. I checked out a bunch of salsa recipes, not wanting to have to buy lots of things when I'm trying to empty the fridge, and after reading a bunch of them, got an idea for a fruity salsa with crunch. I'd have to buy the crunch, but otherwise, it's all things I have. Unfortunately, Broadway Market didn't have any jicama, my first choice crunch, so I went with a long seedless cucumber. I debated getting mint, but decided that since I wasn't getting lime, I'd refrain. I'm still unsure that was the right choice.

I cubed the cucumber, then started on the fruit drawer, which has been a hotbed of increasing citrusness until this week, when I switched Boston Organics to all vegetable. I cut up a couple of pink grapefruit, and twice as many oranges, then sliced the four scallions I had left. I ground black pepper and sea salt on, then drizzled the very last dregs of some extra virgin olive oil (another bottle to go into the recycling, yay). I just tried some, and it's crunchy and zingy, but isn't quite as rounded a flavor as I want (hence the regretting the lack of mint: perhaps that would be the missing piece). I'm debating putting in a pinch of sugar, with the hope that it will add more contrast. Or perhaps just a little cayenne powder. Other options that seem less probable are bits of green olives or diced cherry tomatoes. Hrm. The olives make me think perhaps a touch of vinegar...

There's an hour or so before Shabbat. Suggestions welcome.

Comments

[(Anonymous)]

Balsamic vinegar?

Yes to the cherry tomatoes.

Not the sugar.

[(Anonymous)]

Or, ooh, apple, if you have it, and lemon juice.

Or preserved lemons.

[magid.livejournal.com]

Balsamic vinegar would be good, except I know that the kids there don't like it (which surprises me, but I'll go with it). The only reason I thought sugar is that I've had regular green salad with a teeny bit of sugar in the dressing, and it sometimes works to 'brighten' the flavors. Now that I've tasted a bit more, I have room for the tomatoes :-)

I don't have apple. Lemon juice is a possibility, but I don't want to use preserved lemons: I find them too dominant a flavor unless cooked.

[(Anonymous)]

Too bad balsamic isn't a candidate, but I am glad you consider my idea a good one.

I haven't used sugar in the way you describe, but I suppose I can understand it. And I realize some people sprinkle sugar on grapefruit halves. My judgement might have been too quick.

No uncooked preserved lemon? I imagine little pieces of the rind would be good tossed in a salad like olives or feta cheese.

So tomatoes and lemon juice? Hope that whatever you did, the salsa turned out well and was enjoyed, and that you had a lovely lunch out.

[breedingimperf.livejournal.com]

working on it. They're now up for small amounts (except the Toddles, who'll drink balsamic straight).

[magid.livejournal.com]

And thank you, and Shabbat shalom.

[(Anonymous)]

You are most welcome, and thank you!

Shavua tov.

and it was yummy!

[breedingimperf.livejournal.com]

Polished the last of it off tonight with a bit of farmer's cheese and purplish black olives. Ahhh.

Re: and it was yummy!

[magid.livejournal.com]

Yay!

And glad you're up for food.

[(Anonymous)]

So what were the components in the end? Inquiring minds want to know.

[magid.livejournal.com]

In the end, I left it as it was, hoping that having it sit for a day would round it out. It did, some: the scallions got more prominent, though I should have used more black pepper, too. I got thumbs up from the one Small who tried it, and the parents liked it too :-)

[(Anonymous)]

Wonderful! It did sound good.

It is so funny how the taste of a dish can change after a day.

[mayica.livejournal.com]

Long after the fact, but I just noticed this and figured I'd add my two cents.

I make mixed green sauces and salsas a lot in the summer, and tend to find that the key to getting the flavors to meld are some acidity (usually lime or lemon juice), some salt, and letting it sit for an hour or two. I always feel like it needs more puttering right away, and usually if I put it aside for an hour, it's great. (I tend to start by putting the acid over whatever sort of chopped onion I'm using, and letting those sit while everything else gets chopped. That seems to help soften and spread around the onion flavor, instead of concentrating it in little bursts.)

Have a great time in Israel!

[magid.livejournal.com]

Thanks.

I was hoping that the grapefruit would be sufficient; I think perhaps I undersalted... but yes, it was definitely better after it had a chance to meld.