Who doesn’t like a fresh salsa to eat alongside Mexican food or tortilla chips? Although I’m always up for a nice and spicy salsa, I rarely make my own. This summer, Anil’s 30th birthday party gave me the perfect opportunity to change that. I explored with avocados, pineapple, and peaches. Instead of giving you exact measurements, I think it’s better to just give you some guidelines, since the outcome of these salsas highly depend on how spicy or sweet you want these to be. You don’t need any recipes, all you need is some time for  a bit of trial and error, I promise! Here’s what I came up with:

Avocado Wasabi Salsa

Take a few of your favorite avocados, add some tomatoes, finely chopped cilantro and onion, jalapeños, and lime or lemon juice. Yep, you read that right, all the ingredients you would normally use to make a nice and robust guacamole. Now here’s the secret ingredient: wasabi! Be careful with the number of jalapeños you add here since you don’t want to make this too spicy to eat. Gradually add about a drop of wasabi paste (found in many Asian stores as well as regular grocery stores) to the mixture and keep taste testing until you find your desired level of spiciness. Lastly, don’t forget to add salt to taste!


Pineapple Jalapeno Salsa

For this salsa, you can either use very finely chopped fresh pineapple, or even the small, 1-cup fruit bowls of pineapple (with all-natural juice, no added real or fake sugars). Either one will work, but you’ll want to briefly run these through your food chopper for to make sure the pineapple is not too chunky. Before you do that, add some fresh jalapenos, again, the number you add here, will largely depend on your spice level tolerance and the spiciness level of your jalapenos. I used ½ jalapeno per cup of crushed pineapple. Seed and chop about half a Roma tomato and then briefly run all three ingredients through your food chopper. If your pineapple is too sour, simply add about a spoon of sugar to sweeten the salsa a bit. Season with some fresh salt and pepper and you’re good to go!


Ginger Peach Salsa

I love the flavors of sweet peaches, paired with  slightly spicy and warm ginger. For this recipe, peel a one-inch piece of ginger and briefly run it through a food chopper with 2 cups of fresh peaches (skin and pit removed), or 2 of the fruit bowls of peaches (with all-natural juice, no added real or fake sugars), and half a Roma tomato (seeded and chopped). Want more ginger flavor? Simply add some ginger powder, about 1/8 of a teaspoon at a time, as you don’t want the ginger to be too overpowering. You can also add a bit of sugar to sweeten this salsa. The exact flavor totally depends on how peachy or gingery you want this to be. Before you serve, just make sure that the ginger piece is fully chopped.