What do you think when someone says “salsa”? Do you automatically default to a dip made with tomatoes, onions and chiles?
If you do, that’s understandable, since that describes the salsa most Americans are familiar with. However, the word “salsa” literally means “sauce,” and that means you can create salsas with nary a tomato in them…like these three.
Anchovy-Almond Salsa Verde
1/2 cup extra-virgin olive oil
1/3 cup roughly chopped fresh Italian parsley (stems are fine)
2 canned or jarred anchovies
2 tbsp sherry vinegar
1 tsp capers
1/2 tbsp raisins
6 whole almonds
1/4 tsp red pepper flakes
1/4 tsp fine sea salt
Add all ingredients to a blender and blend to a smooth puree.
Yield: About 1 cup
Source: Excerpted from Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast by permission of Sasquatch Books. ©2018 by Becky Selengut. All rights reserved.
Green Grape & Tomatillo Salsa
8 oz tomatillos,* husked and rinsed (about 5–8 fruits)
1 3/4 cups seedless green grapes, separated and rinsed
2 tbsp coarsely chopped fresh cilantro
2 cloves garlic, minced
1 jalapeño pepper, coarsely chopped (remove the seeds for a milder flavor)
1/2 tsp salt
1 tbsp lime juice
Place all the ingredients in a food processor and pulse until slightly coarse in texture. Refrigerate for up to three days.
*A staple of Mexican cuisine, the tomatillo resembles a small tomato with a papery husk that should be removed before using; look for firm, bright green fruits.
Yield: 2 cups
Reprinted with permission from the California Table Grape Commission
Radish-Jicama Salsa
2 cups chopped radishes
1 cup chopped jicama
1/2 small red onion, chopped
2 scallions, thinly sliced
1 tbsp minced fresh jalapeño or serrano pepper
2 tbsp freshly squeezed lemon or lime juice, or more to taste
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
- Put all the ingredients in a medium bowl and toss thoroughly to combine.
- Taste and adjust the seasoning—adding more jalapeño or serrano pepper, or lemon or lime, or salt and black pepper—as needed. Serve immediately or keep tightly covered for up to a day.
Yield: about 2 cups
Source: Roots: The Complete Guide to the Underground Superfood by Stephanie Pedersen (Sterling)
