Recipe Image

Fresh Thai Salsa

Gerri French, MS/RD, CDE
August 2006

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 warm.

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

Makes 4 servings

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
Optional:
1 teaspoon low-sodium soy sauce
Nutrition at a Glance (per serving)
Calories60
Total fat3½g
Saturated fat0g
Carbohydrate6g
Dietary fiber1g
Protein1g


Method:

  1. Combine all ingredients.
  2. Adjust seasonings and vegetables according to your preferences.


Serving Suggestion:

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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