When your garden kicks into produce overdrive, there's nothing like salsa to absorb the bounty. Throw the ingredients in the food processor and pulse a few times - that's all there is to it.
Here are two versions of the classic Italian "green sauce" that will put your fresh-grown herbs to tasty use, plus several other salsa recipes with unexpected ingredients such as plums and curry.
These boldly flavored sauces can be used as a dip or to accompany grilled fish, chicken or lamb dishes.
ITALIAN STYLE SALSA VERDE
8 tablespoons (or more) olive oil
1 large bunch fresh Italian parsley, stems trimmed
25 large fresh basil leaves
5 canned anchovy fillets
4 fresh tarragon sprigs
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 garlic clove, peeled
Combine 8 tablespoons oil and all remaining ingredients in processor. Blend until coarse sauce forms, adding more oil by tablespoonfuls to thin, if desired. Season salsa to taste with salt and pepper. Can be made 2 hours ahead, then let stand at room temperature. Makes about 1 1/4 cups.
Source: Hugh Fearnley-Whittingstall, River Cottage, for Bon Appétit
PARSLEY MINT SALSA VERDE
2/3 cup extra-virgin olive oil
1/3 cup sherry vinegar
2 tablespoons water
2 large garlic cloves, finely chopped
1/4 cup finely chopped shallot
1 teaspoon salt
1/2 pepper
1 cup chopped flat-leaf parsley
3/4 cup chopped mint
Whisk together oil, vinegar, water, garlic, shallot, salt and pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.
Note: Salsa verde can be made 30 minutes ahead and kept at room temperature. Makes about 2 cups.
Source: Gourmet magazine, www.gourmet.com.
MANGO-MINT SALSA
2 mangos, peeled and diced
2 red or orange bell peppers, cut in 1/3-inch dice
1 jalapeño pepper, minced
1 tablespoon lime juice
1/3 cup mint, chopped
1/4 teaspoon salt
1/3 cup chopped scallions
Combine all ingredients in bowl and allow to sit at room temperature 10 minutes. Season with additional salt and pepper if desired before serving. Makes 4 servings. Pairs well with salmon.
CURRIED PEACH SALSA
2 teaspoons canola oil
2 teaspoons curry powder
1/2 cup chopped red onion
1 green pepper, cut in 1/4-inch dice
4 peaches, cut in 1/4-inch dice
1 tablespoon orange juice
1/4 teaspoon salt
Heat the oil in a nonstick skillet over medium-high heat. Add the curry and onions and cook, stirring, until the onion begins to soften, about 3 minutes. Add the green pepper, cook until just softened, about 1 to 2 minutes.
Stir in the peaches, orange juice and salt and cook, stirring, until the peach is slightly softened, about 2 more minutes. Season to taste with additional salt and let stand 10 minutes at room temperature before serving.
Makes 4 servings. Try it with grilled pork chops.
PLUM-CORN SALSA
1 jalapeño pepper, seeds and core
removed
1/2 cup cilantro leaves
1/4 cup mint leaves
1/2 small red onion, peeled and cut in chunks (about 1/2 cup)
4 plums, pits removed
1 tablespoons lime juice
1/8 teaspoon ground cumin
1/4 teaspoon salt
Corn kernels from 2 ears
Mince the jalapeño in the food processor. Add the cilantro and mint and chop to 1/4-inch pieces. Add the onion, plums, lime juice, cumin and salt and pulse the machine until the fruit is in 1/4-inch pieces. Stir in the corn, season to taste with additional salt, and let stand 10 minutes at room temperature before serving. Makes 4 servings. A good accompaniment with grilled tuna steaks.
Source: McClatchy-Tribune Information Services
