Summer Salsa

School started in Calistoga this past Monday. I couldn’t believe it. As I drove past the high school I saw students gathering in the parking lot, and the telltale “Welcome Back Wildcats!” message hanging across the front of the building.  I was a bit sad – we start school early here in Northern California, no doubt, but no matter how early it is school still means one thing: summer’s almost over and fall is about to begin. So, in honor of the end of summer (that luscious season filled with juicy sweet stone fruits, berries and endless sweet melons) Kathrin and I have chosen to dedicate this week’s post to that fantastic “sauce of summer”, salsa.

In this country salsa generally refers to the spicy, tomato based condiment served with chips, and often alongside guacamole.  We don’t, however, think of salsa in such narrow terms as this. Derived from the Spanish word “salsa”, meaning sauce, salsa – for us – is the spicy, fragrant fresh vegetable (or fruit) based topping we rely on to compliment meat and fish dishes, enhance egg specialties, or pair with chips, breads and crackers on a regular basis.  It is versatile, simple, and always delicious – just like summer itself.

The key to good salsa is fresh ingredients.  Late summer, when tomatoes are in the height of the season, and peaches, strawberries and mangoes can still be found at the local market, turns out to be the best time to indulge in this delicious sauce.  Salsa’s cold presentation means it can be enjoyed on any warm day, and because the prep is easy (and quick), and the pairings are numerous, salsa also happens to be a great “make it quick so you can get out and enjoy the day” trick for any meal.

We find that it’s best to think about salsas as either vegetable or fruit based, and to allow for a wide variety of additions and subtractions when preparing your favorites.  Basic tomato salsa calls for fresh tomatoes, onions, jalopeno or serrano chile and fresh lime juice and can be enhanced with fresh corn kernels, chopped fresh avocado, black beans, cheese and lots of fresh cilantro (or any combination of the above).  Fruit salsa is slightly more complex if only because the concept of sweet fruit mixed with spicy peppers and onions seems foreign to the mind… until you taste your first strawberry salsa and you are hooked.  Here is a good standard recipe for basic fruit salsa. Start here and substitute peaches, nectarines, papayas, mangoes, or plums for the strawberries, switch out the peppers, moderate the onions and let us know what you think. We love your suggestions, so Come and Cook with Us!

Strawberry Salsa (or Peach, Mango or Papaya Salsa)

Author: Kathrin

My weekly blog, originally started with my friend Jessica, entices readers to get into the kitchen and cook meals, every day. I provide inspiration, recipes, and reasons to overcome the struggles that keep people from cooking at home: confidence, time, desire, money or priorities. No excuses! Come and cook with us! View all posts by Kathrin