Have Extra Tomatoes? Make Some Salsa

Salsa has become a big seller, growing more popular than America’s other favorite condiment, ketchup.

A summer staple in our house, homemade salsa is easy to make and very low in fat. We baste salsas on grilled foods, serve them alongside entrees or with dipping vegetables or stir spoonfuls into summer soups. Extras store well in the freezer for a taste of midsummer in January.

I make salsa in August, when tomatoes are weighing down the vines at their peak of ripeness. Italian (Roma) or plum tomatoes make the best salsa; they’re meatier and less juicy. Mild or spicy fresh chile peppers can be added according to your family’s tolerance for heat.

Roasting the tomatoes and chiles is an extra step but lends much flavor. To roast tomatoes, cut them in half and place, cut side down, on a baking sheet. Broil for a few minutes until the skin chars and slips off easily. To roast chiles, spear them with a long-handled fork and hold over the grill or stove burner until they char, making sure to cook all sides.

To make peeling easy, place the roasted chiles in a brown paper bag, seal the top and let them steam 5 to 8 minutes. Then simply rinse under the faucet, rubbing the charred skin with your fingers to remove. Use chile seeds at your own risk; they’re the hottest part.

A small amount of fresh fruit cools the heat and softens the texture of most fresh or cooked salsas. I add chopped sweet melon, papaya, mango or even strawberries to bring surprise to every bite of salsa. I find these sweeter salsas more versatile for topping grilled fish or meats, while spicier salsas are best as dips.

Confetti Salsa

A favorite simple salsa comes from a recipe by Ruth Rohde Haskell. Adjust the spiciness by adding more chiles.

3 to 4 cups chopped fresh tomatoes

1 green pepper, seeded and diced

1 sweet red pepper, seeded and diced

1 yellow bell pepper, seeded and diced

3/4 cup minced red onion or sweet yellow onion

1/2 cup minced cilantro

Juice of 1 large lime

2 tablespoons balsamic vinegar

1 to 2 small fresh hot chiles (roasted or raw), seeded and diced

Salt, pepper

Combine tomatoes, peppers, onion, cilantro, lime juice, vinegar, chiles, salt and pepper to taste in large bowl. Let salsa stand at room temperature 1 hour, stirring occasionally to allow flavors to blend. Stir well before serving.

Yield: About 8 cups (16 servings).

Cooked Tomato Salsa

Cooked salsa freezes beautifully for up to four months. It’s delicious served over grilled fish or baked with enchiladas.

1/4 cup defatted broth or dry sherry

1 cup finely minced onion

4 large cloves garlic, minced

4 large ripe tomatoes, diced

2 large sweet red peppers, seeded and chopped

1 cup sliced fresh mushrooms

1/4 cup tomato paste

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

1 to 2 teaspoons chili powder or 1 fresh hot chile, roasted and peeled, then seeded and minced

1/2 teaspoon ground coriander

1 teaspoon ground cumin

Heat broth in 10-inch nonstick skillet over medium-high heat. When simmering, add onion and cook, stirring, until onion is soft but not browned, 5 to 6 minutes.

Add garlic, tomatoes, peppers, mushrooms, tomato paste, basil, oregano, chili powder, coriander and cumin. Cook, uncovered, over low heat until vegetables are very soft, 15 minutes, stirring frequently.

Puree half the sauce in blender at low speed and return to skillet. Heat through and serve.

Yield: 4 to 5 cups.

Bean and Corn Salsa with Fresh Chiles

This unusual salsa is a bright accompaniment to huevos rancheros or even a grilled cheese sandwich.

2 cups canned black beans, rinsed and drained

1 cup corn kernels

1/2 cup chopped fresh melon or papaya, optional

1/2 cup chopped Roma tomatoes

2 tablespoons minced fresh cilantro

1/2 cup minced green onions

2 tablespoons minced red onion

1 to 2 tablespoons olive oil

1 tablespoon apple cider or white wine vinegar

1 teaspoon ground cumin

1/2 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper

1 teaspoon minced raw fresh chiles, such as jalapeno

Combine beans, corn, melon, tomatoes, cilantro, onions, oil, vinegar, cumin, salt, pepper and chiles in large container. Mix well. Cover and refrigerate overnight. Let salsa come to room temperature. Stir well before serving.

Yield: About 5 cups.