QUICK APPS & FOOTBALL SNAPS: Week 3 – Strawberry jalapeno salsa
I promise, I’m done with veggies for the time being – kind of. This recipe has veggies in it, but this is something you can enjoy on some good carby things: the perfect tortilla chip or slab of doughy bread.
Welcome to the world of salsa.
Salsa, a typically Mexican fare, comes in all shapes and sizes, though the tomato-based version is probably what just came to your mind when you saw the word.
Salsa roja, or red sauce, is made up of tomatoes, chili peppers, onion, garlic, and coriander. Another common variation is pico de gallo, made of tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
And then there’s this salsa, which throws it all off by adding a fruit.
Week 3 (Sept. 18-22): Strawberry Jalapeno Salsa
Knowledge while you nosh:
The NFL has been in the news a lot this past week – and, quite honestly, for nothing good. Let’s get you off those negative topics and onto the actual game, if only for a little while.
Hey, Philadelphia Eagles, meet DeSean Jackson! Oh, what’s that, you know him? Philly didn’t resign the wide receiver, and so he went to the Washington Redskins – the team the Eagles face this week at 1 p.m. on Fox on Sept. 21. Also, the Denver Broncos are traveling to Seattle for a Super Bowl rematch against the Seahawks on Sept. 21 at 4:25 p.m. on CBS.
*Note that all times are EST and you may not be able to get certain games, depending on the area in which you live.
STRAWBERRY JALAPENO SALSACourtesy of adrianasbestrecipes.com
Yields 2 cups
INGREDIENTS:
- 1 cup of finely chopped strawberries
- 1/2 cup of finely chopped red onions
- 1 finely chopped jalapeño pepper
- 1 lime
- Salt
Whoever thought to put fruit in a salsa with jalapeno is my hero. I’m not a fan of hot stuff, but the strawberry in this perfectly balances the sting of the pepper.
The other nice thing is that this whole shebang costs about $4, and all you need is a mixing bowl, cutting board, and a good, sharp knife.
To be honest, the only reason I went with this salsa in this particular week is because of the knife aspect: I just dropped coin on a six-inch chef knife from Wusthof and I needed to use it.
DIRECTIONS:
Chop and gather. That’s it. Cut up the strawberries, red onion, and jalapeno, throw it in a mixing bowl, squeeze the juice of one lime over it, sprinkle it with salt, mix, and you’re good to serve it with whatever you desire.
This recipe can also be transferred to a fancier meal, fit for the dinner table on a weeknight – this type of salsa goes great with fish, from grilled salmon to shrimp.
Full schedule for the week:
