Vegetable Salsa
Great Ideas!

Vegetable salsa differs from the other salsas in that it can be a stand alone dish. Others, tomato and fruit salsa, are normally used as a condiment or garnish. The most popular use for vegetable salsa, of course, is as a dip for chips, or to add taste to tacos and enchiladas.

The most frequently used ingredients for a vegetable salsa are corn and beans. However, there is no limit to what you can use. Start with a simple basic corn salsa, and add your favorite ingredients from there.

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Sweet Corn Salsa!

Directions:
Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing vegetable salsa to a boil. When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Makes 3 cups.

This vegetable salsa can be used as is along with your favorite chicken or lobster dish, or you can add other vegetables such as peas, squash, or artichokes.

The beauty of vegetable salsa is that it can be personalized to fit your exact tastes. You can make it hotter...with more chile peppers, sweeter, or more minty...with more cilantro.

Use your imagination.

Here is an example of a more exotic vegetable salsa and serving suggestions. If you are feeling adventurous, give this recipe a try. Trust me, you will love it.

Oysters On The Half Shell
With Pickled Ginger Salsa!

Pickled Ginger Salsa Yield: Approximately 1-1/2 cups
1/4 cup diced Jicama
1/2 cup peeled, seeded and diced cucumber
1/4 cup finely sliced red onion
3 tablespoons chopped pickled ginger
1 tablespoon seasoned rice wine vinegar
1 teaspoon lemon juice
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon toasted sesame seeds
1/4 teaspoon sugar (or to taste)
Salt and fresh ground pepper to taste

Directions:
Combine all ingredients, cover and refrigerate. Use same day as made.

To serve:
With oyster knife, remove top shell from each oyster being careful to reserve all liquor (juices). Cut underneath oyster to free it from bottom shell. Place a teaspoon or so of Pickled Ginger Vegetable Salsa on top of each oyster and serve immediately.
John Ash © 2001

John Ash is an internationally recognized chef, educator, and author, who is credited as one of the creators of Wine Country Cuisine. His work with Fetzer Vineyards led to the creation of his book, From the Earth to the Table: John Ash's Wine Country Cuisine.


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