More About This Recipe
I'll just be honest. Spring needs to get here before I lose the last of my 4 marbles.
I'm ready for tank tops. I'm ready for gardening. I'm ready for white wine on patios. And I'm ready to go “dancing in the streets” like Martha and her Vandellas so fervently request.
And salsa. Ohhhh. I am so ready for 35 buckets of salsa to fall into my face on an hourly basis. Citrus Sunshine Salsa, to be exact.
Just you wait, Henry Higgins. (name that movie)This ain't ya regular run of the mill tomato-based salsa. This salsa has major crunch, has mega citrus zing, has 14 thousand colors in it, and pretty much defines the phrase "PIZAZZ BABY BABY", if I say so myself.
Serve it in cups, with crackers, on top of grilled fish or chicken, or straight up with a shovel.
Let's do this!
Grab a red bell pepper, a pineapple, some kiwis, star fruits, a fennel bulb (I know!) a lime and some cee-lawn-tro.
Dice up your red bells like normal.
And your pineapple too. If you want to save some time, buy it already diced!
Remove the skins from your kiwis. Here's a cool video I found from AlwaysOrderDessert.com on how to remove the fuzzy skins!
Now, finely dice them.
Grab your fennel and cut off the fronds. I like that word. Fronds.
Slice it in half, like so...
You see that little tough core thingy? Cut that out with a small paring knife. Like this.
Slice it thinly, like dees…
Finely dice it, like dees...
Slice up your star fruit. Taste one. ISN'T THAT CRAZY?
Now, in a small bowl, combine your dressing ingredients.
Whisk, whisk, whisk! This picture is blurry on purpose. I'm whisking. Which makes it blurry. Know what I mean, Vern?
Dump all the diced veggies and fruits into a large bowl and toss with the dressing. Look at all that color! Just throw an eggplant in for some purple. Ew, don't do that.
And serve in small appetizer cups.
Seriously, some mega mama flavor right there.
Now, about that shovel….
*Bev asks that if you do end up using a shovel, please clean it first. I probably still has fertilizer or mulch bits on it. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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