Salsas are an indispensable taste enhancer. They provide an enormous amount of flavor and an appealing texture. It’s amazing how so few calories can heighten the flavor of simple grilled or roasted dishes. This cross between a spicy vegetable salsa and a traditional guacamole shows that sometimes the whole is greater than the sum of its parts.
Carrots, sweet bell peppers, raw corn, and diced avocado are added to a simple tomato salsa. I usually serve it with crisp warm tortilla chips, but you can also serve it on the side of grilled chicken, beef, or fish or even add some cooked chopped shrimp or crab meat for a more substantial salsa. Don’t forget to pair this with my margarita recipe—a wonderful way to beat the heat and enjoy this no-cook snack.
Vegetable Avocado Salsa
Regulate the hotness by the number of chiles included. When working with chiles, always wear rubber gloves. Wash the cutting surface and knife immediately afterward. If you like a more rustic salsa, don’t bother to peel and seed the tomatoes.
Makes about 4 cups
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2 large tomatoes (about 1 pound), peeled, seeded, and finely diced
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1/2 medium sweet red pepper, diced (about 1/2 cup)
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1/2 medium sweet yellow pepper, diced (about 1/2 cup)
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1 large carrot, peeled and diced (about 3/4 cup)
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1/2 cup corn kernels (about 1 medium ear)
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2 tablespoons finely chopped cilantro
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2 tablespoons finely chopped Italian parsley
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1 jalapeño chile, seeded and finely chopped
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2 tablespoons fresh lemon or lime juice
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Salt
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Freshly ground black pepper
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1 medium avocado, peeled and cut into 1/2-inch pieces
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Extra cilantro leaves, for garnish
Combine all the ingredients except the avocado in a medium mixing bowl. Refrigerate for an hour.
Spoon into a serving bowl. Right before serving, add the avocado and taste for seasoning. Garnish with cilantro leaves and serve with tortilla chips.
Advance preparation: The salsa may be prepared up to 4 hours ahead through step 1, covered well, and kept in the refrigerator.
Diane’s Margarita
Serves 1 and can multiply as needed
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1 1/2 ounces good quality tequila
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1 ounce lime juice
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1 ounce Cointreau or Triple Sec
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Crushed ice
Combine all ingredients in a cocktail shaker and shake to combine. You can also blend in a blender for a foamier drink. If you like, add pureed fruit such as strawberries, peaches, or honeydew melon.
To serve this drink, first dip the rim of a balloon glass or margarita glass in fresh lime juice, then swirl it in coarse salt.
