Mix-and-Match Salsa

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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