Put some life into that jar of salsa Saucy: Imaginative additions will pep up your favorite corn-chip dip, which can also be used as a condiment for meat, fish or vegetables.

September 18, 1996|By EATING WELL

There's not a jar of salsa on the market that can't be improved with a squeeze of lime or a little fresh cilantro. A tireless partner for tortilla chips, salsa really begins to swing with the addition of chopped vegetables, beans or even fruits. Add two or three simple ingredients and commercial salsa becomes an inventive homemade condiment to dress up grilled meat, seafood or vegetables.

Serve this salsa as a dip for chips or as a relish to accompany grilled pork tenderloin or chicken.

Roasted corn salsa

Makes about 1 1/2 cups

2 small ears fresh corn, shucked

3/4 cup prepared tomato salsa

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro, or to taste

1/8 teaspoon ground cumin

Heat a large, heavy skillet, preferably cast-iron, over medium-high heat. Roast corn (still on the cob), turning frequently, until the kernels are darkened on all sides, about 8 minutes.

When the corn is cool enough to handle, cut the kernels off the cobs and transfer to a small bowl. Stir in salsa, lime juice, cilantro and cumin.

Black bean salsa

Makes about 1 1/2 cups.

1 cup canned black beans, drained and rinsed

3/4 cup prepared tomato salsa

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro

In a small bowl, combine beans, salsa, lime juice and cilantro.

Note:

To add a rich smokiness, use salsa flavored with chipotle peppers.

Mango salsa

Makes about 1 1/2 cups

3/4 cup prepared tomato salsa

1 large ripe mango, peeled and diced

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro, or to taste

Combine all ingredients in a small bowl.

A spicy hot salsa verde (tomatillo salsa) is a good foil for the sweetness of bananas.

Banana salsa

Makes about 1 1/2 cups

2 ripe bananas, diced (1 cup)

3/4 cup prepared salsa verde

1/2 tablespoon fresh lime juice, or to taste

1 tablespoon chopped fresh cilantro

Combine all ingredients in a small bowl.

Clam salsa

Makes about 2 cups

1 5-ounce can whole baby clams, drained

1 cup prepared tomato salsa

2 tablespoons chopped fresh parsley

1 teaspoon fresh lime juice

In a small bowl, combine clams, salsa, parsley and lime juice.

Pub Date: 9/18/96

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