To Whom It May Concern:
Remember when you asked me for a crowd-pleasing appetizer and I coyly handed you a few salsa ideas and a smile?
Not crostini. Not baked brie. Not bean dip.
That’s not a copout. I love little cubes of produce tossed together and seasoned boldly.
And it’s not just because I’m lazy (which I am) or because it’s easy (which it is). In the middle of summer, when the heat hits and everyone’s craving something fresh and bright, a fruit-forward salsa really shines. It’s the perfect balance of sweet, savory and crunchy when you’re trying to feed a crowd without standing over a hot stove.
You should also know I rarely follow a strict recipe for salsa. My usual process goes something like this:
1. Chop vegetables carefully (try not to chop fingers).
2. Add fruit because it brightens everything.
3. Season heavily with salt and pepper.
4. “Taste” by sampling with too many chips.
5. Chop more fruit and veggies because you ate some while testing.
6. Buy more chips because they mysteriously disappear.
7. Reward yourself with a cookie for all that healthy snacking.
I just tell it like it is.
Real people love this kind of salsa. Toss some fresh fruit with coarsely chopped vegetables, add salt, and suddenly friends insist you should open a restaurant. Serve it with salty tortilla chips and sweet pita chips and you’ll be the star of any gathering.
Salsas are my go-to for parties: easy, flavorful and fuss-free. I’d rather be laughing with friends than fussing in the kitchen, and a bright, no-fuss salsa lets me do just that.
Now do you believe me?
Grilled Corn, Peach and Basil Salsa
Makes about 3 cups
4 ears grilled corn, kernels cut off the cob
2 large peaches, chopped
1 large tomato, chopped
1/4 red onion, finely chopped
6 large basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
A few squeezes of fresh lemon juice
Combine all ingredients in a bowl and toss to combine. Adjust seasoning with salt and pepper, then toss again. The flavors meld best after the salsa rests for 2–4 hours. Refrigerate any leftovers for up to one week.
Sincerely,
The One Who Hogged The Cinnamon Sugar Pita Chips