Sunday, August 15, 2010

Sweet Summer Salsa

One of our favorite foods in the world is salsa. When we first met, we quickly realized that we could easily finish off a 13 oz container of salsa in one sitting, no problem. So one of the best things about our early August garden is that we have all the main ingredients for this simply delicious mexican dip. The tomatoes are plump and hanging heavily on the vine, the garlic was recently dug up by a Ms. Becky Mae Dominguez, the peppers are bright and perfectly curled and the cilantro is bursting with flowers.

Salsa comes in all different colors, textures and spice levels and we encourage you to explore with different types of salsas so you can figure out what your taste buds like best. The following salsa is a sweet and tangy garden salsa; bright in color and flavor.
We perfected this salsa recipe about two and a half years ago when we were living in Paris and salsa was no where to be found. We would spend 30 euros at Tang Freres (an amazing Asian grocery store in the 13th arrondissement) and make huge bowls of fresh California-inspired salsa and eat it for breakfast, lunch and dinner.
Now that we're back in Brooklyn, salsa is still a staple in our diet and can always be found at any party we throw. We've also included a recipe for a smokey black bean dip that pairs nicely with our garden salsa.

Sweet Summer Salsa
About 20 minutes

3.5 cups freshly chopped tomatoes (about 4 medium tomatoes)
1/2 red onion (finely diced)
2 cloves garlic (crushed)
1/2 cup cilantro
1/2 tbs agave nectar
1 tbs rice vinegar
1/2 chile pepper (very finely chopped)
Juice from 1 lime
Salt and pepper to taste
Optional: 1/2 of a chopped mango or one chopped peach for a sweeter salsa.

Method: This dish is very simple to prepare but requires a lot of prep work, so I recommend putting on your favorite album and enjoying the meditative act of chopping. Chop tomatoes, onions, cilantro and long pepper. Combine in a large bowl. Add garlic, agave, rice vinegar, lime juice and salt and pepper to taste. Chill for at least 30 minutes and serve!

Smokey Black Bean Dip
About 15 minutes

1 can organic black beans (drained and rinsed)
1/2 red onion (chopped into a few large pieces)
3 tbs tahini
1 tbs freshly chopped oregano (1 tsp if using dried)
Juice from 1/2 lime
2 tsp smoked paprika
1 green onion
salt and pepper to taste

Method: Combine all ingredients (except for 1 tsp of paprika and the green onion) in a food processor or blender and blend until smooth and creamy. Empty bean dip into serving bowl. Chop green onion, white and green parts, for garnish. Sprinkle smoked paprika and chill for at least 30 minutes. Serve with salsa and organic tortilla chips and let the party begin!


  1. I made the salsa yesterday and it was YUMMY! It wasn't very spicy (I used a random red chili), so I added a whole small green chili, and it was TOO spicy. Whoops! Then I added mango and some more golden syrup (substituted for agave nectar). It was better, but still a little too spicy for me. Kyle would have loved it! :) Thanks for the recipe dears! Once I get my hands on some black beans I will try the black bean dip.

  2. MMMM!!! I love fresh salsa. I had no idea how easy and tasty it is to make fresh! I haven't tried putting the sweetener or vinegar in it yet, but I will one of these days. Keep the recipes coming!