Ger-Nis INTERNATIONAL, LLC

Sensational Summer Salsas

Summertime is perfect for grilling outdoors and keeping the heat out of the kitchen! But, the same old grilled fish, burgers, steaks and chicken can be boring time and time again. There is no better way to “spice” up the summer than by adding summer salsas to your grilled foods. Summer salsas add exciting flavors without introducing unwanted fat and calories. The new wave of summer salsas comes in many different forms; you can choose from hot or cold, fruit or vegetable, or stick to classic tomato salsas. The summer’s great array of fresh fruits and vegetables gives us a plethora of options to make our grilling days dazzling.

The original salsa (tomatoes, herbs and spices) was brought to us centuries ago by the Aztecs. The food technology of the last century brought us our classic jarred tomato salsa and many versions thereof, but the new millennium has brought us into a new creative zone when it comes to food. The revolution of creative flair and global influences has given us what we call the “new salsa.” New salsa, like so many other foods today, has no boundaries.

When it comes to grilling, the beautiful paring of summer fruits and herbs creates the ultimate pleasure of grilled meats and seasonal, summery sweet fruits that are simple to create and easy to clean up. They give us time to mingle with our friends and create entire complete nutritional meals. This summer combination attracts all types of people including children who love the parings of their favorite summer fruits with meats and fish. This new wave of cooking has let us make greater creative choices. Our favorite summer salsas that were originally created for meats and fish are now being served over desserts, salads and vegetables.

Summertime salsas have come a long way from the tomato, onion and cilantro salsa of our past. Spicy, smooth, sweet, cool, sultry, tangy, and down right sassy; that is how we like our summer salsas.

SPICY

Spicy Indian Salsa
1/2 cup chopped yellow onion
1 cup halved cherry tomatoes
1 T garam masala
1 T ginger chopped fine
1 T garlic chopped fine
1 chopped fine serrano chili
juice and zest of 2 limes
¼ cup chopped cilantro
¼ cup coconut oil
salt/pepper

Gently mix together all ingredients and let sit for 30 minutes before serving. Serve room temperature. Excellent over grilled vegetables like eggplant and zucchini. Also excellent over meat, poultry and fish.

Spicy Salsa Verde
½ cup chopped white onion
½ cup chopped cilantro
1 chopped poblano pepper
1 chopped jalapeno
2 cups grilled tomatillos (about 10 med sized)
juice of 2 limes
1 T cumin
1 T cumin seeds
salt

Blend all ingredients in food processor until creamy and well blended. Serve over grilled corn, chicken or steak. Also very good over grilled tomatoes and fajitas. Serve cold, hot or at room temperature.

SWEET

Strawberry Basil
2 cups chopped strawberries
2 T honey
¼ cup chopped basil

Mix all ingredients in a bowl and let stand at room temperature for about 30 minutes. Serve warmed over ice cream or over cheesecake.

Blackberry Mango Mint
1 cup chopped mango
½ cup blackberries (whole)
¼ cup sugar
¼ cup chopped mint

Gently mix all ingredients in a mixing bowl, then let set for 30 minutes. Serve cold or at room temperature over desserts like ice cream, cakes and perhaps a crème brulee. It can also be served on grilled fish and chicken for a perfect sweet/savory pairing.

SMOOTH

Tarragon Red Onion Peach
2 peaches pitted and peeled chopped
½ cup chopped red onion
2 T chopped tarragon
salt/pepper

Mix ingredients in a mixing bowl and chill. Serve over grilled fish, turkey sausage or chicken.

Corn & Avocado Cilantro
3 cobs grilled corn off of the cob
¼ cup red onion chopped
¼ cup red pepper chopped
½ cup cilantro chopped
juice of 2 limes
2 avocadoes chopped
½ cup plain yogurt
salt/pepper

Mix all ingredients and chill. Serve over grilled meats , fish and/or poultry. Also perfect over grilled vegetables or grilled tortillas.

COOL

Cucumber Mint Chili
4 cucumbers chopped
¼ cup red onion chopped
1 T chopped ginger
juice and zest of 1 lime
¼ cup rice vinegar
1 T sugar
½ cup chopped mint
fresh chopped red cayenne chili

Mix all ingredients in a mixing bowl and refrigerate for 1 hour. Serve cold over an Asian grilled flank steak or chicken. Also excellent on brown rice and grilled mushrooms.

Watermelon Mint Ricotta Salata
2 cups watermelon cubed
1/3 cup shredded ricotta salta
¼ cup chopped mint
juice of 2 limes
Salt

Mix ingredients and chill.

SULTRY

Strawberry Mango Basil
2 cups chopped strawberries
1 cup chopped mango
2 T honey
juice and zest of 1 lime
¼ cup chopped basil

Mix all ingredients in a bowl and let stand at room temperature for about 30 minutes. Serve room temperature over ice cream, chocolate cake, or cheesecake.

Roasted Pepper Basil
2 red bell peppers roasted, deseeded and chopped
2 T chopped garlic
2 T olive oil
¼ cup chopped basil
salt/pepper

Mix together in bowl and serve over vegetables or grilled meat or fish.

TANGY

Roasted Pineapple, Red Onion, Bell Pepper Chive
7 slices pineapple grilled and then chopped
¼ cup red onion chopped
¼ cup red bell pepper chopped
¼ cup chopped chives
1 tsp mustard
1 tsp honey
juice of 1 lemon

Mix well and serve room temperature over fish or chicken or meat.

Citrus Herb
2 grapefruits peeled, pitted and chopped
2 oranges peeled pitted and chopped
1 lemon peeled and pitted and chopped
¼ cup red onion sliced thin and halved
juice and zest of 1 lime
1 T chopped thyme
1 T chopped parsley
1 T chopped chives
1 T honey

Mix all ingredients in a bowl and let stand for 20 minutes. Serve chilled or at room temperature over grilled fish, chicken or meats.

SASSY

Tropical Mint
½ cup chopped mango
½ cup chopped pineapple
½ cup chopped papaya
½ cup chopped coconut
juice and zest of 2 limes
½ cup chopped mint
1 jalapeno chopped
1 T honey

Mix all ingredients in a bowl and let stand for 20 minutes. Serve chilled or room temperature. Serve over grilled fish or shrimp.