Three superb salsa recipes

Salsa adds a pop of colour, a punch of flavour and added nutrients to the simplest of meals. They can steal the show when served as a snack or part of a meze platter and complement many a main dish. Chop up your ingredients by hand or whizz in a food processor or chopper and, hey presto, salsa made. Here are three tasty recipes to try.

salsa chopped

1. Black bean, red onion and papaya salsa

This delicious black bean salsa is light and refreshing. It is great as an addition to Asian noodle salads and is also super on tortillas and quesadillas. Read on for the recipe, folks.

papaya salsa

1 red onion, finely chopped
60ml olive oil
Zest and juice of 2 limes
1 tin black beans, drained
1 medium sized papaya or 2 mangoes, chopped
1 bunch coriander, chopped
2 Tbsp black sesame seeds

1. Mix together the red onion, olive oil, lime zest and juice.
2. Rinse the drained beans in a little cold water to wash off the brine. Shake off excess water and mix into the dressing.
3. Add the chopped papaya or mango and coriander.
4. Top with black sesame seeds and serve.

2. Avo, chipotle and mozzarella salsa

This fresh avocado salsa has the smoky flavour of chipotle and is made for all things Spanish and Mexican.  Think tortillas, tacos, Spanish tapas dishes and huevos rancheros. Keen to give it a bash?

avo salsa

2 avocados, chopped
2–4 El Burro chipotle peppers, depending on how hot you like it (or flame burnt red chillies)
1 ball of fresh mozzarella, chopped
Mixture of basil, coriander, chives or parsley
2 Tbsp olive oil
Salt and pepper

1. Mix together all ingredients, season well with salt and pepper.
2. Serve.

Easy peasy, no?

3. Slow roasted tomato and pickle salsa

Tomato salsa is made for burgers of all kinds and pairs well with anything that has that amazing grilled effect. This is the perfect salsa to whip up in time for your weekend braai. Here’s how to make it.

tomato salsa

500g cherry tomatoes, sliced in half
Salt, pepper and a teaspoon of sugar
3 Tbsp olive oil
3 Tbsp crème fraîche
1 clove garlic, crushed
1 green chilli, chopped
4 gherkins, roughly chopped
1⁄2 tsp mustard seeds
1/2 tsp cayenne pepper
Bunch of dill, finely chopped

1. Preheat the oven to 160°C
2. Place the cherry tomatoes on a baking tray, sprinkle with salt, pepper and sugar and olive oil. Mix well and place in the oven.
3. Bake for 45 mins to 1 hour. The tomatoes will be slightly charred and de-hydrated.
4. Remove and allow to cool. In a small blender, mix together with the crème fraîche, garlic, cayenne pepper and green chilli.
5. Mix in the chopped gherkins, mustard seeds and dill.

Ready, set, chop. The possibilities are endless with this array of salsas. Have you got a favourite way to serve salsa? We’d love to hear it.