Salsa steps

LITTLE ROCK — Salsa.

We eat it on chips, eggs, grilled meat, mixed with cheese, atop tacos, swirled in soups and a host of other dishes. Choices at the grocery store range from the familiar cooked mixture of tomatoes, onion and jalapeno in picante sauce to fresh versions made with roasted garlic and artichoke hearts.

According to many salsa aficionados the piquant sauce is America’s favorite condiment - since the early 1990s salsa and ketchup have been in a heated battle for top sales in the condiment world - but note the key word sales. Salsa, on average, is more expensive than ketchup and doesn’t have as long of a shelf life, so higher sales do not necessarily mean higher consumption. For example, a 16-ounce jar of prepared picante sauce on a recent shopping trip set us back $3. We got a 32-ounce bottle of ketchup for the same price.

When it comes to enjoying salsa at home, it’s hard to find faster satisfaction than opening a jar, but few jarred salsas can compete with the vibrant flavor of homemade.

With just little more effort, homemade salsa, even using fresh tomatoes, can be on the table in about 10 minutes.

But salsa isn’t just for tomato fans. Fruits like peaches, mangoes, pineapple and avocado make great salsas too.

Whether you like it fiery hot or sweet and fruity, it seems there’s hardly a savory dish that doesn’t benefit from a dollop of salsa.

Cooked Tomato Salsa

1 /2 small white onion, minced 1 clove garlic, minced or pressed 1 tablespoon vegetable oil 2 fresh OR canned jalapeno

peppers, seeded and chopped 2 large tomatoes, peeled and

chopped Lime juice Salt to taste 1 pinch dried oregano Fresh cilantro, optional

In a skillet over medium-high heat, cook onion and garlic in hot oil until soft. Add jalapenos andtomatoes. Reduce and simmer 15 minutes. Remove from heat.

Season to taste with lime juice and salt. Stir in oregano and cilantro (if using). Serve warm or chilled.

Makes about 2 cups.

Recipe adapted from Universal Press SyndicateThis salsa, adapted from Cook’s Country magazine, comes together quickly and can be made with canned or fresh tomatoes.

Quick Tomato Salsa

1 /2 small red onion, peeled and

quartered 1 /2 cup fresh cilantro 2 fresh jalapenos, seeds and

membrane removed OR 1 /2 (4-

ounce) can diced green chiles,

drained of excess liquid or to

taste 2 tablespoons lime juice 2 cloves garlic, peeled 1 (28-ounce) can diced tomatoes,

drained OR 2 pounds fresh

tomatoes, cored, seeded,

chopped and drained Salt to taste In a food processor, combine all ingredients except tomatoes and salt and pulse until coarsely chopped.

Add tomatoes and pulse until combined, about 3 (1-second) pulses. Place salsa in a fine mesh sieve and drain briefly. Transfer to a serving bowl and season to taste with salt. Serve immediately or cover and refrigerate up to 2 days.

Variations:

Smoky Tomato and Green Pepper Salsa

: Replace jalapenos with 1 tablespoon minced canned chipotle in adobo and add 1 seeded and quartered green bell pepper and pulse as directed.

Tomato Pinto Bean and Red Pepper Salsa

: Add 1 chopped celery rib and 1 seeded and quartered red bell pepper and pulse as directed. Stir in 1 cup cooked pinto beans (drained if using canned) just before serving.

Tomato and Avocado Salsa

: Prepare as directed and stir in 1 teaspoon ground cumin and 1 diced, peeled avocado.

Tomato and Black Bean Salsa

: Prepare as directed and stir in 1 teaspoon chili powder and 1 cup rinsed canned black beans just before serving.

Avocado-Pineapple Salsa

1 red or yellow bell pepper,

cored, seeded and diced 1 jalapeno pepper, seeded

and minced, or to taste 3 green onions, thinly sliced 1 /2 cup diced pineapple

(drained if using canned) 1 /3 cup fresh chopped cilantro 1 tablespoon lemon juice 1 tablespoon olive oil 1 ripe avocado, pitted, peeled

and diced 1 tablespoon lime juice Salt Cumin

In a medium bowl combine the peppers, green onion, pineapple, cilantro, lemon juice and olive oil.

In a separate bowl gently toss avocado with lime juice.

Stir avocado into pineapple mixture. Season to taste with salt, cumin and additional jalapeno if desired. Cover and refrigerate for at least 30 minutes before serving.

Mango-Mint Salsa 2 mangoes, peeled and diced 2 red or orange bell peppers,

cut in 1 /3-inch dice 1 jalapeno pepper, minced 1 tablespoon lime juice 1 /3 cup mint, chopped 1 /4 teaspoon salt 1 /3 cup chopped green onions

Combine all ingredients in a bowl and allow to sit at room temperature 10 minutes.

Season with additional salt and pepper if desired before serving.

Makes 4 servings.

Recipe adapted from Newsday

Curried Peach Salsa 2 teaspoons vegetable oil 1 teaspoon curry powder 1 /2 cup chopped red onion 1 bell pepper, cored, seeded

and diced 2 cups diced fresh peaches 1 tablespoon orange juice 1 /4 teaspoon salt Heat oil in a nonstick skillet over medium-high heat. Add curry and onions and cook, stirring, until the onion begins to soften, about 3 minutes. Add the bell 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.

Recipe adapted from NewsdayPlum-Corn Salsa 1 jalapeno 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 saltCorn kernels from 2 ears Mince the jalapeno 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 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.

Recipe adapted from Newsday

Mediterranean Salsa 1 fresh jalapeno or other chile

pepper 1 red bell pepper 1 clove garlic, minced 12 leaves fresh basil 4 sun-dried tomatoes, drained

if using oil-packed 1 /4 cup chopped red onion 1 /4 cup olive oil 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar 2 large tomatoes, seeded and

diced10 pitted black olives,

coarsely chopped Salt and ground black pepper Heat broiler.

Place peppers on broiling pan lined with aluminum foil. Broil, turning peppers occasionally, until charred on all sides. Remove from oven and wrap loosely with foil from pan and set aside until peppers are cool enough to handle.

Remove charred skin, cores and seeds from peppers.

In a food processor, combine garlic, basil and roasted peppers and pulse to combine. Add sun dried tomatoes and pulse to combine. Add onion, oil and vinegars and pulse to mix well.

Transfer to a serving bowl, stir in tomatoes and olives and season to taste with salt and pepper. Use immediately or cover and refrigerate up to 2 days.

Makes about 2 1 /2 cups.

Recipe adapted from Melissa’s Everyday Cooking With Organic Produce by Cathy Thomas