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

From top left, clockwise: Corn Mango, Tomato-Black Bean and Tomatillo-Radish

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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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