Mix-and-Match Salsa
Create your own dip — then break out the chips!
From top left, clockwise: Corn Mango, Tomato-Black Bean and Tomatillo-Radish
1. Pick Your Base
Soak 1/2 cup finely chopped white or red onion in ice water 15 minutes, then drain. (Alternatively, use 1/4 cup chopped scallions; do not soak.) Mix with 2 cups of one of the following ingredients:
- Tomatoes, chopped (about 1 pound)
- Corn kernels (from about 3 ears)
- Tomatillos, husked, rinsed and chopped (about 1 pound)
2. Choose Your Mix-Ins
Pick up to three of the following ingredients, adding 1 cup total:
- Avocado, diced
- Bell pepper, diced
- Seedless cucumber, diced
- Radishes, diced
- Cherry or grape tomatoes, quartered
- Pineapple, diced
- Canned beans, drained and rinsed
- Mango, diced
- Strawberries, diced
- Watermelon, diced
- Jicama, peeled and diced
3. Spice It Up
Stir in one of the following:
- 1/2 to 1 jalapeno, serrano or habanero chile (seeds removed for less heat), finely chopped
- 1/2 to 1 canned chipotle in adobo, finely chopped
- Hot sauce, to taste
4. Add Fresh Herbs
Choose one or two of the following, adding 1/2 cup total:
- Basil, chopped
- Cilantro, chopped
- Mint, chopped
- Parsley, chopped
5. Finish the Salsa
Add 2 to 3 tablespoons fresh lime juice or white vinegar, season with salt and toss. Add a pinch of ground cumin or ancho chile powder or 1 grated garlic clove, if desired. Refrigerate at least 30 minutes before serving.
Photograph by Ryan Dausch
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