Summer is in full swing, which means many of us have weekends full of block parties, BBQs, and impromptu get togethers. We’ve had people over almost every weekend this summer (usually on short notice). It isn’t easy to plan a menu when you only have a few hours before guests are arriving, or before you have to bolt out the door to a party. Heaven forbid you have two social gatherings in one weekend. That would be this introvert’s worst nightmare.
If you’re one of those people who can bring a box of cookies from the grocery store and not hate yourself for it, then read no further. However, if you want to impress your guests (or hosts), then you have to go the homemade route. Homemade salsa is a guaranteed crowd pleaser–but you know what’s better than a salsa? THREE salsas. I know what you’re thinking: Three salsas, Jessica? Ain’t nobody got time for that!
Just hear me out! The secret to making three salsas is to use the same base for all of them. Yes, you’ll spend a little bit more time chopping. But you can get all 3 of these salsas ready in under an hour (less if you use a food processor). This recipe is perfect for those weekends when you have more than one party to attend, as it makes enough for 2 gatherings. You don’t have to use the fruits I used here–get creative with whatever you prefer: mangoes, strawberries, rhubarb…the possibilities are endless.
Makes about 8 cups of salsa
Prep time: 1 hour
1 very large white onion
2/3 C finely chopped cilantro
5 roma tomatoes, seeded and chopped
2 jalapeno peppers, seeded and diced
juice from 3 limes
1 medium english cucumber, peeled and diced
1 red bell pepper, cored and diced
2 C fresh cherries, pitted and diced
2 C fresh pineapple, pitted and diced
1) While chopping the ingredients, keep each ingredient in a separate container or bowl.
2) Divide the onions, tomatoes, cilantro, and jalapeno equally among 3 containers (0r 6 if you are making this for 2 separate gatherings).
3) Add the cherries to one container, the pineapple to the second container, and the cucumber and red pepper to the third container.
4) Squeeze the juice from 1 lime into each container. Add 1/2 tsp salt to each container as well. Toss ingredients thoroughly.
5) Optional: You might want to let the salsa chill in the fridge for an hour before serving.