Use-what-you-have salsa
May. 16th, 2008 06:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI'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.
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.