Fresh Thai Salsa
Gerri French, MS/RD, CDE
Salsa, which means “sauce” in Spanish,
is typically made with hot chili peppers and onions, although it can
be modified and adapted to the flavors of most cuisines.
Creating your own “signature” salsa can be fun, and
it’s a great present for guests. Your salsa can be spicy or
sweet and sour. The texture can vary from chunky to smooth. Most
salsas do not require cooking, but you can heat a salsa to be served
Colorful salsas are loaded with healthy antioxidants and can
brighten a serving of grilled meat, fish, poultry or tofu. Salsa can
be kept fresh in the refrigerator for about one week.
Ingredients & Methods
Fresh Thai Salsa
3 diced tomatoes
½ cup diced cucumber
2 tablespoons slivered fresh basil
2 teaspoons finely chopped fresh mint
2 tablespoons minced cilantro
1 tablespoon rice, red or cider vinegar
1 tablespoon fresh lime juice
1 to 2 tablespoons canola or peanut oil
1 minced garlic clove
1 teaspoon finely minced fresh ginger
Fresh ground pepper to taste
Salt or salt substitute, if needed
1 teaspoon low-sodium soy sauce
|Nutrition at a Glance (per serving)
- Combine all ingredients.
- Adjust seasonings and vegetables according to your preferences.
Have you tried …
- adding beans (red, white, black, lentils) to your salsa?
- adding corn to your salsa?
- adding avocado to your salsa?
- adding fruit such as pineapple, mango or peaches to your salsa?
- adding brown rice or barley to your salsa?
- adding noodles to your salsa?
- serving it with fish or chicken?
- using it to marinate and flavor tofu?
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