This salsa is like a taste of summer in the middle of the winter.
Normal salsa is made of a bunch of things I really shouldn’t have (tomatoes, onions and garlic). This has none of those and its DELICIOUS. I use it on all of my Mexican wannabe foods.
Plate by Jacob Hostetler. Follow him on Instagram @jadahost
Smashing Strawberry Salsa
1 1/2c frozen straberries
1/3 can pineapple chunks
1/4c pineapple juice
2 lemons, juiced
2tbsp chopped fresh cilantro
1/2 green pepper
1/2 c frozen corn
salt and corn syrup to taste
1 jalapeno seeded for mild or with seeds for medium-hot
- Defrost strawberries until they are soft enough to dice up but not yet mush. Dice up the rest of the ingredients and add in juices. Stir. Adjust with corn syrup and salt if needed.
- Serve now or refrigerate overnight and enjoy later! (This does keep for a few days.)
Ok a smidge of misdirection in the title. I love this recipe because you can adapt it to how much energy you actually want to put into it. It can be as simple as pouring out some boxed broth, flavoring it and adding you fixings (noodles, greens, protein and siracha) or you can go all out and make your own broth like I did here. It’s also one of those recipes where you can specifically shop for ingredients that impress or you can just throw in whatever you have in the fridge/cupboard.
The flavors in the broth can be mixed and matched a hundred thousand different ways by combining any number of ingredients commonly used in Asian cooking. Things like ginger, garlic, soy sauce/tamari, fennel, coriander, curry power, five spice powder, fish sauce, oyster sauce, sesame oil, fresh cilantro, lemongrass, coconut milk, lemons, limes and chilis/spicy peppers all make great additions. So feel free to experiment and find some flavors you enjoy or take inspiration from a traditional recipe!
Bowl by Wendy Thoreson more of her work can be found here.
Effortless Asian Soup
- Enough chicken bones and water to fill a large pot
- 1tbsp Tamari
- 1.5 in of ginger, sliced
- ¼ tsp Fennel seeds
- ¼ tsp Coriander seeds
- ¼ tsp Red pepper flakes
- 3 dried shitake mushrooms
- Siracha to taste
- Salt to taste
- 3 cloves of garlic
- Rice or Glass noodles
- Quartered baby Bok Choy
- Place your chicken bones and water in a large pot or crockpot along with all seasonings except garlic and salt. Simmer all ingredients for 2-4 hours adding water if necessary (AKA continue binge watching a show on Netflix and forget you have things on the stove). Strain and reserve ginger slices, mushrooms and any chicken that was on the bones.
- Prepare noodles according to package directions (boil or soak).
- Grate the ginger and garlic into the broth and dice up the mushrooms and chicken. Bring it all to a boil for 3-5 min. Season to taste with salt/tamari (the broth should be a little salty). Drop in the bok choy, cook for 30 seconds to a min (until bright green). Divide the vegetable matter, noodles and broth into 4 (or more) portions add siracha to taste and enjoy!
NOTE: if you are making this to divide up for lunches soak the rice noodles and don’t cook the bok choy. Put the bok choy and the noodles in the to-go container and pour the hot soup over them, the vegetables will cook as the soup cools in the fridge and the noodles won’t get as mushy!