Chapter 22

                                  Salsa

Once a little-known condiment in most of the United States, salsa has nearly replaced catsup in today’s kitchen.  The
most common use of salsa is of course as an accompaniment to tortilla chips, but when the chips are gone there always
seems to be some of that salsa left in the container. Salsas are marketing in two forms: fresh-cut, which is refrigerated,
and cooked, sold in jars or cans. Fresh-cut salsa is tangier, with crispy chunks of tomato, chili, and onion, whereas
cooked salsa is more sauce-like in texture. Either type works well in the following recipes. Salsa consists of a wonderful
mixture of pungent flavors including onion, cilantro, chili peppers, tomato, lime, and sometimes garlic. When you add this
mixture to other recipes such as those that follow, all the individual flavors carry over to the new creation.

Recipes:

Spanish Rice
Baja Soup
Mexicali Meatloaf
Salsa Summer Squash

Black Bean Salad
This is a very colorful salad, and makes a festive dish to serve at a barbecue or for a potluck. It’s also a great main-dish
salad; just serve with warm tortillas.

1 15-ounce can black beans
1 8 3/4 ounce can kernel corn
1 cup salsa
2 tablespoons olive oil
1 teaspoon sugar (approximately)
1/4 cup diced celery
1/2 cup diced avocado
Fresh cilantro for garnish

In a colander drain the beans and corn. In a large mixing bowl place the salsa and add the olive oil and sugar. Stir
together, then taste. Depending on the tartness of the salsa, you may want to add a little more sugar or a little salt. Add
the beans, corn, and celery to the salsa mixture, and toss to distribute evenly. Stir in the avocado gently so that the
pieces keep their shape. Refrigerate. Garnish with fresh cilantro before serving. Makes 8 servings.


The pungency of salsa can add interest to otherwise bland ingredients. Adding it to meats, starches such as rice or
potatoes, or starchy vegetables will result in a wonderful contrast. Fresh-cut salsa should be used within a week of
purchase. Cooked salsa may keep a bit longer in the refrigerator. Think of the ingredients in salsa as a set of individual
spices and flavors that are already mixed together, which can be added to other sauces, soups, casseroles, or even
salad dressings. You can put salsa in a blender to make a gazpacho-type soup base to add other vegetables. You can
also use it as a topping for pizza – sprinkle it with cheese, and there you have it: Mexican pizza.

Notes

2 blank recipe cards

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Copyright 2004, Catherine Kitcho