Three Delicious Ways to Do Salsa

Salsa has become such a staple dish in the American diet that we sometimes forget that its origins are from south of the border. Here are three great salsa recipes from South and Central America, from Chris and Carolyn Caldicott’s “World Food Cafe Vegetarian Bible.”

Fresh Tomato Salsa

This fresh tomato salsa is often eaten with tortilla chips as an appetizer. It is also good served with refried beans.

Serves 4-6

♦ 1 small red onion, roughly chopped
♦ 1-2 jalapeno chilies
♦ a handful of coriander, chopped, plus more to garnish (coriander=cilantro)
♦ 5 medium ripe tomatoes, roughly chopped
♦ juice of 2 limes
♦ salt
♦ tortilla chips, to serve

Blend the onions, chillies and coriander in a food processor until finely chopped (you can do this by hand if you prefer). Now add tomatoes, lime juice and salt to taste, then briefly blend again until the tomato is finely chopped and blended with all ingredients—but not turned to tomato juice.

Serve garnished with more chopped coriander leaves and accompanied by tortilla chips, or as an accompaniment to any meal.

Fresh Tomato and Radish Salsa
Fresh Tomato and Radish Salsa
Fresh tomato and radish salsa

This is a chunkier salsa, which again may be served with tortilla chips or to accompany any meal.

Serves 4-6
♦ 4 medium tomatoes, finely diced
♦ 1 small red onion, finely diced
♦ 1 bunch of radishes, sliced
♦ 1 handful coriander leaves, chopped
♦ juice of 1 lime
♦ salt
♦ 1 small green chilli, finely chopped

Mix all the ingredients with salt to taste

Fresh Fruit Salsa

Serves 4-6
♦ 60 g/2 oz pumpkin seeds
♦ 460g/1 lb papaya, watermelon, galia melon or cantaloupe melon, or a mix of all four, peeled, deseeded and cut into small cubes
♦ juice of two limes
♦ handful of coriander leaves
♦ 1 jalapeno chilli, finely chopped
♦ salt

Toast the pumpkin seeds in a hot dry frying pan until they become golden, stirring constantly. Set aside to cool. Mix your choice of fruit with the lime juice, coriander and chili. Season with salt to taste and cover with the toasted pumpkin seeds.

World Food Cafe Vegetarian Bible

Chris and Carolyn Caldicott are the godparents of global vegetarian cuisine in the UK. For twenty years their World Food Cafe in London’s Covent Garden was the hub of new flavors, colors and combinations in vegetarian cooking. “World Food Cafe Vegetarian Bible” collects the best recipes from two decades of globetrotting, tried and tested to be easy to make at home. Vegetarian Bible gathers together recipes previously published in World Food Cafe, World Food Cafe 2 and The Spice Routes. It forms the perfect companion to the brand new collection World Food Cafe Quick and Easy, published September 2012.