In many parts of the country, salsa is some mushy tomato stuff in a jar. In reality, the definition of salsa is a mixture of chopped vegetables (or fruits) that is used as a condiment. I decided to use some of the cucumbers from this week’s box to make a salsa to serve on grilled fish. While the fish was grilling, I was “sampling” the salsa with chips, and it tasted good for that, too! Feel free to adjust the proportions to your taste. Salsa is not an exact science!
Mango makes really good salsa! I found this recipe from The Food Addicts, but wanted to try a different marinade for the pork. I found this recipe on yummly that fit the bill. The combination was really good. This makes a HUGE quantity of salsa. I used some with my eggplant chips, and found it absolutely addicting.
⅓ cup plus 3 tablespoons chopped cilantro, divided
4 boneless pork chops
2 mangoes, chopped
1½ cup cucumbers, seeded and chopped
1½ cup tomatoes, seeded and chopped
1 cup watermelon, seeded and chopped
¾ cup red onion, diced
1 large jalapeno pepper, seeded and diced
1 tablespoon white wine vinegar
1 tablespoon orange juice
Combine garlic, onion powder, 2 tablespoons olive oil, 3 tablespoons cilantro and juice and zest of 1 lime in a zip top bag. Put pork chops in bag. Marinate for 4 hours or overnight, turning occasionally.
Combine mango, cucumber, tomatoes, watermelon, onion, jalapeno, and remaining cilantro. Whisk together remaining oil, juice of remaining lime, vinegar, and orange juice. Pour over salsa, stir to combine. Refrigerate several hours.
Grill pork chops over medium low heat, approximately 15-20 minutes. Serve topped with the salsa.
I’m coming down to the end of this box; and still had one cucumber and the cantaloupe left in my refrigerator. I had originally planned to eat the cantaloupe for snacks, but just hadn’t gotten around to cutting it up. I found this recipe from Rachel Ray for a salad with both ingredients. I added some herbs to the dressing to make it a bit more interesting.