Tuesday, Aug. 25, 2009

Stir Crazy: A trio of salsas that don't include tomatoes

I love my homegrown tomatoes, but most of them are romas and they end up in a cooking pot and a season's worth makes enough jarred pasta sauce to last until next summer.

For some reason, I never make salsa, even though we love spicy food, especially Southwestern recipes.

This ruminating got me looking for recipes, but I ended up saving these three, none of which have tomatoes in them!

No loss, though because they sound delicious. Thanks to Marge Perry of Newsday for them, who says that they benefit by standing at room temperature for at least 10 minutes, which allows the flavors to blend and bloom.

Try this recipe with grilled pork chops.

CURRIED PEACH SALSA

2 teaspoons canola oil

2 teaspoons curry powder

1/2 cup chopped red onion

1 green pepper, cut in 1/4-inch dice

4 peaches, cut in 1/4-inch dice

1 tablespoon orange juice

1/4 teaspoon salt

Heat the oil in a nonstick skillet over medium-high heat. Add the curry and onions and cook, stirring, until the onion begins to soften, about 3 minutes. Add the green 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, each with 98 calories, 2 grams protein, 19 grams carbohydrates, 3 grams fiber, 3 grams fat, 148 mg sodium.

Top grilled tuna steaks with this salsa.

PLUM-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 salt

Corn 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 the machine 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, each with 87 calories, 2 grams protein, 21 grams carbohydrates, 3 grams fiber, 1 gram fat, 155 mg sodium.

Try this one on salmon.

MANGO-MINT SALSA

2 mangos, 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 scallions

Combine all ingredients in bowl and allow to sit at room temperature 10 minutes. Season with additional salt and pepper if desired before serving.

Makes 4 servings, each with 91 calories, 1 gram protein, 22 grams carbohydrates, 4 grams fiber, 1 gram fat, 152 mg sodium

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.