Fancy Salsas

Salsas are perfect for parties as they are easy to make and can be dressed up or down for any occasion. You can make a simple salsa with just onions, tomatoes and lemon juice or make it elaborate by using mangos, nuts etc. You are limited only by your imagination. Today I will share recipes for two kinds of salsas.

Tropical Salsa

(Makes: 6 to 7 cups)
Ingredients
1 mango (peeled, deseeded, finely chopped)
2 pears (peeled, cored, finely chopped)
3 small white onions (finely chopped)
4 fresh corn kernels
1 orange
1½ lemons
1cup coriander (finely chopped)
3 tbsp. olive oil
1/2 tsp. chili flakes
1/2 tsp. salt

Method
· Remove cornhusk and grill corn over stovetop. Remove the kernels. Keep aside.
· Zest the orange and lemon. Juice them. Keep aside.
· In a bowl mix mango, pear, corn, onions, orange and lemon zest, juice of orange and lemon, coriander, olive oil, chili flakes and salt.
· Keep in the refrigerator for at least for two hours before serving.

Tomato, Currant and Pine Nut Salsa

(Makes: 7 to 8 cups)
Ingredients
6 tomatoes (finely chopped)
1 red onion (finely chopped)
1 fresh corn kernel
1 can corn (15oz.)
1 can cut tomatoes (15oz.)
2 tsp. safflower oil
1/2 cup pine nuts
1/4 cup dried currants
ginger (one-inch by one-inch piece, minced)
4 green chilies (minced)
1cup cilantro (very finely chopped)
1/2 lime
1/2 tsp. chili powder
1 tsp. salt

Method
· Grill fresh corn and remove kernels.
· Heat oil in a pan. Add chili powder. After a few seconds add canned corn and tomatoes. Keep stirring till all the liquid nearly evaporates.
· Juice lime.
· Mix all the ingredients (except pine nuts) in a bowl and let sit for one to two hours before serving. Just before serving mix in the pine nuts.

Salsas are generally served with corn chips. For a healthier version, you can get wheat tortillas, cut in bite size pieces, spread on a cookie sheet in a single layer, spray with some oil and bake till crispy. You can also serve salsas with thin flat breads, sesame or wheat crackers.

Here are some ideas for different types of salsas
· Pineapple, freshly grated coconut, red onion, chili powder, salt
· Roasted bell pepper, roasted tomato, red onion, lime juice, pepper, salt
· Tomatillo, avocado, lime juice, green chili, salt
· Pineapple, apple, dried cranberry, red onion, roasted walnut, lime juice, pepper, salt

Tips from Vasudha
· Cut salsa ingredients finely so the flavors blend well.
· To remove kernels from corn, you can run a knife parallel and close to the core to slice off kernels.
· If using nuts, add in the end so they remain crunchy.
· While mincing green chilies add some salt. Salt absorbs the juices and makes it easier to mince them.
· If after cutting onions finely, you find them too strong, add lime juice, salt and keep aside for an hour. Discard the liquid and then add to the salsa.
· You can also use a food processor or a dry grinder to make salsa. Using knife cut the ingredients in big chunks. Use the "pulse mode" to get the desired texture.
· Usually corn chips are very salty, so taste the salsa with the chips before adjusting the salt.

- Mangoes have one big seed on the middle parallel to the fat side. So run the knife paralle to the seed. Now cut the meet along the sides. Scoop out the meet and cut it into pieces.