OK, here’s a confession that might get me evicted. I hate summers in Texas. It’s not that I have anything against the season, really. I mean, I love sunny days and watching the sunset from a boat and swimming in the moonlight. It’s just that things get so HOT here, and summer seems to last far longer than it should. Trust me, at some point in the next few weeks, I’ll look at my sweet Texas-born-and-bred husband and whimper something about living in Hell. And he’ll smile and remind me of all that’s good about this state – bluebonnets and Blue Bell ice cream and Whataburger and groovy Longhorn cattle and best of all, the fact that our son, daughter-in-love, and grandkids live right down the street. Then he’ll whisk me away in the Jeep to a lovely Hill Country vineyard and all will be right with the world again. I am a sucker for Jeep rides. And I’m a sucker for that Texas-born-and-bred guy of mine.
In an attempt to make peace with summer this year, I thought it would be nice to throw it a little welcome party. And since 100-degree days aren’t really conducive to cooking, I opted to heat things up with fresh salsas to go with chips and my favorite summer wine, Vinho Verde (it sparkles ever-so-lightly in a glass and isn’t too dry or too sweet). You can make all three of these flavorful, fruitful salsas in less than 30 minutes. Plus they’re all wonderfully healthy (at least before they meet the chips). I’ll admit – summer and I seemed to get along well today. Maybe we should have another party tomorrow. You’re welcome to join us!
Mango Salsa
Makes 1-1/2 cups
1 large mango, or 5 ounces frozen mango, thawed and chopped
1 large tomato, chopped (I used cherry tomatoes because I thought they looked more fun)
1 tablespoon finely chopped jalapeno pepper
3 tablespoons fresh lime juice, or to taste
1/4 cup finely chopped fresh cilantro, finely chopped
1/4 teaspoon salt, or to taste
Chop mango into ¼ inch cubes and place in a small bowl. Add remaining ingredients and mix carefully. Chill at least 15 minutes and stir again. Serve.
Recipe from Food for Life | Physicians Committee for Responsible Medicine
Fresh Raspberry Salsa
Makes 2-1/2 cups
2 cups fresh red raspberries
1/4 cup chopped sweet onion
1 T. finely chopped jalapeno pepper
1 clove minced garlic
1/4 cup chopped fresh cilantro
1/2 teaspoon white sugar
3 T. fresh lime juice
2 t. lime zest
Mix all ingredients together in a small bowl. Chill at least 15 minutes and stir again. Serve.
Recipe lovingly adapted from AllRecipes.com
Avocado Tomatillo Salsa
Makes 2 cups
1-1/2 cups of sliced tomatillos
2 T minced Serrano pepper
1 large ripe avocado
1/4 cup packed cilantro leaves
2 T. finely chopped sweet onion
2 T. fresh lime juice
2 t. cayenne pepper
Dash of salt
Place all ingredients in a food processor, and blend until smooth. Chill and serve.
Recipe lovingly adapted from Food Wishes.