Salsa Dance (in 3 Flavors)

By theadmin

There’s nothing quite so eye-catching as a smoky, colorful array of salsas on your table, in the garden at a cookout, or floating around the room in the hands of guests addicted to dipping. Make these lively tastes of summer a day or so in advance to allow the flavors to intensify. Then call all your friends, gather ’round, and dip to your heart’s content.

Smoky Tomatillo Salsa

Vibrantly green and moreishly smoky, this seriously simple salsa packs a massive flavor punch. Use to stuff white fish or serve over steamed green vegetables for a great way to use up leftovers (in the unlikely event there are any).

Ingredients:
10 medium tomatillos
2 serrano chilies (remove seeds for a milder salsa)
2 big handfuls cilantro
¼ cup chopped white onion
¼ teaspoon salt
Zest and juice of 1 lime

Method:
Grill the tomatillos under the broiler for 5 minutes on each side until they’re nicely blistered to give the salsa its smoky flavor. For added sweetness, broil the onions too. Roughly chop the tomatillos, add all your ingredients to the blender, then pulse until smooth. If your salsa is sticking, you can add water 1 tablespoon at a time until it loosens up.

Photo by Elizabeth Lavin. Food Styling by Beth Maya. Prop Styling by Jamie Oliver.

Vibrant Mango and Sweet Corn Salsa

Fresh corn has long been a cookout staple. Now, it might become your new favorite topping, paired with juicy mango and zingy lime for a vibrant alternative to classic burger relish or to spice up juicy broiled ham or pork chops. Perfect if you don’t have a blender — this salsa only requires chopping.

Ingredients:
4 ears corn, husks removed
1 medium red bell pepper, diced
1 bunch scallions, finely sliced
1 handful cilantro
1 jalapeño (remove seeds for a milder salsa)
¼ teaspoon salt
2 ripe mangos, diced
Zest and juice of 1 lime

Method:
Broil the corn for about 3 minutes on each side until slightly blackened; unless you’ve already got the grill going! Leave to cool until they are easier to handle, then remove the kernels with a sharp knife. Simply combine all your ingredients in a bowl, and season with salt and lime.

Red Hot Mexican Salsa

This unbeatable salsa makes an impression. The secret to its intense flavor? Frying. Kick the heat up on everyday dishes by subbing it in for ketchup.

Ingredients:
1 pound ripe tomatoes
1 small onion, chopped
1 small handful cilantro
2 jalapeños (remove seeds for a milder salsa)
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil

Method:
Roughly chop the tomatoes and add all your ingredients to the blender, then pulse until smooth. Heat cooking oil in a pan and add the salsa. Bring to a boil and simmer on the lowest heat for about 10 minutes, or until slightly reduced and darkened in color. Leave to cool and then dip away.

For more Mexican-inspired flavors, try the best locally made Texas hot sauces.