Jicama + Watermelon Salad

I don't have a lot of process photos for this recipe. There really isn't much of a process. I have to say. For such a simple recipe, it sure is delicious. I love lime juice and jicama (and I mean I love it.) I love lime juice all over all kinds of veggies, but this particular combination, although unusual is super, extra delicious. I'm thinking of pairing it with fish. I can't wait. 

jicama watermelon salsa 2.jpg

Here's what you'll need:

  • 1 teaspoon salt - I used Himalayan salt
  • 1 lime - juiced
  • 1 cup jicama - diced
  • 1 1/2 cup watermelon - diced

 

 

Directions:

  • Dilute your salt in the lemon juice until it dissolves. Last thing you need are chunks of salt in your teeth.
  • Add the salt + lime dressing to your diced jicama and watermelon and you're done.

Keep in mind this mix will get extra juicy the next day because of the high water content of watermelon. Still delicious, just really juicy. I've actually noticed the lime helps to preserve the watermelon. Second day watermelon is usually a bit mushy, but not this one.

Purple Tomatillo Salsa

What's the secret to purple salsa? Purple tomatillos!

Disappointed?

Did you think it would be more exciting?

If your answer is no? Good, you pass my hippie, earth-lover pop quiz! I love finding new, cool food varieties on old favorites. Did you know that the average grocery store only carries one variety of any given fruit or veggie? I think I learned that in one of Michael Pollan's books but I'm not 100% sure. I really want to credit my sources on this one, but I really don't have to. I mean, just go to your grocery store and look around. There may be 4 or 5 types of tomatoes and 2 types of lettuce, but that's about all the variety you're going to get. 

purplesalsa2.jpg

Enter farmer's markets, where people are so into food, they love growing stuff you've never even heard of! I. Love. That. Think of a world where purple tomatillos are extinct. Boo! Support your local farmer's market!

Here's what you'll need:

  • 1/2 of a medium jalapeño 
  • 1 (very) small onion or 1/2 cup chopped
  • 9 medium tomatillos
  • 3 cloves of garlic
  • 1/4 cup of cilantro 
  • 1 tablespoon of lime juice (optional)
purplesalsa.jpg

Directions:

  • Chop all ingredients coarsely and place inside a food processor.
  • Blend until smooth. 

I am still lamenting the slight blurry effect (or is it affect? I'm pretty sure it's effect. Correct me if I'm wrong) on all these photos. The compulsive person who lives inside me may hunt down some more purple tomatillos just to re-do these pictures. In which case, I'd also have to redo yesterday's chunky salsa post. Extra salsa is not the worst thing to happen to a person. So, I think I'll be fine. Irritated, but fine. 

Basic Chunky Salsa Recipe

Salsa is one of the easiest raw snacks to prepare. It's just lots and lots of chopping. To be honest, my food prep skills could use some work. I spend a good amount of time learning to be a better food chopper. Like this little bit of cilantro chopping genius. For some reason when I'm baking I really get into the artistry of mixing the ingredients. I just generally enjoy the whole process. Chopping, for me at least, is a whole different story. I find it kind of tiresome, but I'm convinced once I learn a few more tips and ticks I'll get right into the flow of this whole chopping thing. I've also heard that awesome knives make all the difference. 

Due to my lack of food prep skills, I pulsed my salsa in the food processor to give it a more consistent look. If you're an excellent food chopper you probably won't need a food processor at all. 

 

Funny story: My pictures were coming out a bit blurry. I really couldn't figure out why. Turns out I turned the stabilizer off on the lens, while I was switching it to manual. So, I compensated by upping the old contrast and brightness. If your pics are coming out blurry, check to make sure your lens is stable, and save yourself the mystery. 

Here's what you'll need:

  • 5 medium vine ripened tomatoes
  • 1/2 cup of cilantro - I like lots of cilantro. If you're not as big on it, start with 1/4 cup
  • 1/2 cup of red onion
  • salt to taste
  • Juice from two limes 

Directions:

  • Coarsely chop cilantro, tomatoes, and onion.
  • Place chopped ingredients in a large bowl add salt and lime juice. The reason I say salt to taste is because, I use it in heaps and bounds. Seriously, I might add a whole tablespoon of it (ok, not really) when I make my own. Just add the salt in slowly, stir, taste, add if needed, stir, taste. You'll get it the way you like. 

I served mine with homemade tortilla chips

Easy, right? Like I said before, if you don't have masterful chopping skills, a couple pulses in a food processor with be your best friend. Just make sure to keep it on a low setting and don't over do it, because you'll end up with a more liquid-y (albeit also delicious) salsa.

If you want to make your basic salsa less basic try adding:

  • 1/2 cup avocado, mango, corn, bell pepper, or peaches.