Vegetable Avocado Salsa Dip

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Salsa is a summer cook's best friend. Why? Because there is no cooking involved. The simplest of salsas, called either pico de gallo, salsa crudo or salsa fresca, is composed of tomatoes, onions, hot chilies and cilantro. Considered an all-purpose Mexican condiment, this salsa can be used as a flavoring agent in many dishes from soups to vegetables.

The colorful, spicy vegetable dip described below elevates pico de gallo with the colorful addition of carrots, peppers corn and jicama. If you prefer a milder flavor, use a jalapeno or Anaheim chili pepper instead of the Serrano. Serve these with light baked tortilla chips or your favorite chip for a lively beginning. A batch of ice cold Margaritas would make it just about perfect!

If you get a creative urge, remember that the field is wide open to create your own signature salsa with a vast array of fruits and vegetables. Here are a few other ideas to get you thinking:

-- Cucumbers or avocados combined with chopped fresh dill weed

-- Mixed fresh and dried chilies with tomatoes, red onions, vinegar and cilantro

-- Mango-peach salsa with balsamic vinegar, brown sugar, fresh chilies and orange zest

-- Corn, black bean, garlic and roasted red bell pepper salsa

-- Yellow and red cherry tomato salsa with roasted red and yellow bell peppers, fresh basil, olive oil and lemon juice

Vegetable Avocado Salsa

Serves 6-8 makes about 5 cups

2 large tomatoes, peeled, seeded and diced

1 medium yellow pepper, seeded and diced

1 large carrot, peeled and diced

1 cup peeled and diced jicama

1/2 cup corn kernels (about 1 medium ear)

2 tablespoons finely chopped cilantro

2 tablespoons finely chopped parsley

1/2 small Serrano chili, seeded and finely chopped

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

1 medium avocado, peeled and cut into 1/2-inch pieces

For the Garnish:

Extra cilantro leaves

For Serving:

Baked tortilla chips

1. Combine all ingredients except the avocado in a medium mixing bowl. Refrigerate for 1 hour. Spoon into a serving bowl.

2. Right before serving, add the avocado, being careful to not break it up, and mix well to incorporate. Season to taste. Garnish with cilantro leaves and serve with baked tortilla chips.

Baked Tortilla Chips

6 regular corn tortillas, cut into triangles

Salt and pepper to taste

1. Preheat an oven to 400 F. Place tortilla triangles on baking sheet. Heat in the oven for 10 minutes or until crisp. Season to taste with salt and pepper.

2. Cool and place in a basket lined with a napkin for serving.

Note: If you prefer a richer chip, you can lightly spray them with vegetable oil before baking.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

Available at Amazon.com:

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Vegetable Avocado Salsa with Baked Tortilla Chips - Recipe

(c) 2010 Diane Rossen Worthington Recipes