With spring in full swing and summer on its way, I thought I’d share with you this recipe for a fresh salsa. It’s not unlike pico de gallo—a classic Tex-Mex mix of tomatoes, herbs, onions, and (usually) hot peppers. What makes this recipe different is the chunky texture and use of little pearl onions in place of scallions or chopped red onions. Dressed lightly with a splash of olive oil and lemon juice, you could almost say that this salsa took a detour to Italy instead of Mexico.
I enjoy fresh salsa all year round, but especially in the warmer months when lighter food tastes good. Salsa is a great little condiment for grilled fish or rice and beans. For a quick salad, spoon some atop a bed of greens and top with a handful or two of chickpeas. As most fresh salsas do, this one also makes a terrific accompaniment to quesadillas or wraps. There’s something unique and different about fresh salsas that set them apart in a league of their own from the store-bought variety found in most supermarkets. It’s a brightness of flavor that just can’t be beat.
My local farmers’ market reopened for the season again on Saturday. I’m already dreaming of the beautiful heirloom tomatoes that will be piled high in the stalls in just a few months. Ripe and juicy and perfectly sweet, they’ll be knock-your-sandals-off good in this salsa!
Chunky Tomato and Pearl Onion Salsa – Makes 2 cups
10-12 red pearl onions, unpeeled
1 1/2 cups seeded, chopped Roma tomatoes (from about 2 large)
1/4 cup chopped fresh parsley
Juice of 1/2 lemon
2 tsp. extra virgin olive oil
Big pinch of sea salt
Freshly ground pepper, to taste
1/2 tsp. dried oregano
Bring a small pot of water to boil. When boiling, add the unpeeled pearl onions. Boil for 60-90 seconds; remove from water with a slotted spoon. When onions are cool enough to handle (this takes just a few minutes), cut off the root tips with a paring knife and discard. Rub off the onions’ skins with your fingers. Cut them in half and transfer to a small mixing bowl.
To the onions add the remaining ingredients. Stir to combine everything well. Taste and adjust the seasonings if necessary. Refrigerate until ready to serve, or up to 2 days.
Fruit salsas are another delicious and easy way to brighten up your dinner table. Check out my recipe for Spiced Black Beans and Rice with Mango Salsa. It’s one of my favorites!
Two more tasty salsa recipes…
This post is linked to Slightly Indulgent Tuesday.