3 homemade salsas to make tonight

Nothing beats the refreshing kick of salsa. Here are three ways to make your own.

Once relegated to Mexican and Southwestern cuisine, salsa has moved permanently into the mainstream. The spiciness can vary from very mild to tongue-burning hot, depending on the variety of chilis used and how many are included. Experiment until you get it just right for your taste. The zesty mix of tomatoes, scallions and jalapeño pepper in this basic recipe is not just for tortilla dipping; dollop it on grilled chicken breasts, firm fish, in skirt or flank steak fajitas, or on omelets.

Makes 800 millilitres (3 1/2 cups)

• 3 medium ripe tomatoes, cored, seeded and chopped
• 3 small scallions, trimmed and coarsely chopped
• 1 medium jalapeño pepper, cored, seeded and finely chopped (wear gloves when handling; they burn)
• 1 garlic clove, minced
• 3 ml (3/4 tsp) salt
• 75 g (1/3 c) coarsely chopped fresh cilantro1. In a large, nonreactive bowl, combine the tomatoes, scallions, jalapeño pepper, garlic and salt. Toss to combine all the ingredients well. Let the salsa stand for one hour to let the flavours mellow.
  2. Just before serving, toss in the chopped cilantro. Serve immediately or store in the refrigerator for up to two days.

An Italian variation on the old favourite, this salsa may tickle your tastes too.

Makes 500 to 750 millilitres (2 to 3 cups

• )500 g (1 lb) ripe tomatoes, peeled and chopped
• 1 small red onion, peeled and chopped
• 1 garlic clove, crushed
• 15 ml (1 tbsp) extra-virgin olive oil
• 50 g (1/4 c) chopped fresh basil
• Salt and freshly ground pepper, to taste1. In a large, nonreactive bowl, combine the tomatoes, onion, garlic, olive oil and basil; toss to combine all the ingredients. Add salt and pepper.
  2. Cover the bowl and refrigerate for two to four hours to allow the flavours to develop. The salsa is best eaten on the day it is made but will keep, covered, in the refrigerator for two to three days.

This green homemade salsa is a mixture of fresh herbs, garlic, capers and salty anchovies that is sensational with seafood.

Makes about 250 millilitres (1 cup)

• 150 g (2/3 c) flat-leaf parsley
• 150 g (2/3 c) fresh basil leaves
• 1 garlic clove, halved
• 50 g (1/4 c) capers, drained
• 30 ml (2 tbsp) chopped anchovies
• 45 ml (3 tbsp) red wine vinegar
• 75 ml (1/3 c) extra-virgin olive oil
• 2 ml (1/2 tsp) Dijon mustard
• Freshly ground black pepper, to taste1. Combine the parsley, basil, garlic, capers and anchovies in the container of a food processor or blender. Whirl until the mixture is very smooth.
  2. Stir in the vinegar, olive oil and mustard. Add pepper. Serve immediately or store in the refrigerator for up to two days.

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