Salsas, Chutneys, and Relishes

Salsa Verde (Tomatillo Salsa)

Salsa Verde (tomatillo salsa)

Salsa verde, or tomatillo salsa,  makes an exotic sauce for enchiladas or an offbeat dip for nachos. Tomatillos are members of the berry family that resemble small green tomatoes,with a papery husk. Their flavor is distinctive, though not hot. Look for fresh tomatillos in the late summer and early fall farm markets. As with any salsa, serve with plenty of good-quality tortilla chips. This also makes an offbeat embellishment for vegan quesadillas or soft tacos. more→

Black Bean and Corn Salsa

Black Bean And Corn Salsa

For hearty appetites, here’s a salsa made more substantial with beans and fresh corn. Serve with stone ground tortilla chips.  more→

Peach Salsa

peach salsa

In this new spin on a classic, peaches replace tomatoes, and the result is a healthy, colorful, and refreshing salsa. This peachy take on traditional pico de gallo will satisfy your cravings for sweet, sour, and spicy flavors. Select fresh peaches that are still firm, so their flesh will keep its shape when cubed. In the South, peaches are in season throughout the summer. I prefer free-stone varieties, which have loose pits that release easily from the flesh, making them much simpler to slice. more→

Ruby Sauerkraut with Caraway

Red Cabbage Sauerkraut recipe

Tangy and delicious homemade sauerkraut is a living cultured food that is high in lactic acid, it strengthens your immune system and has other remarkable healing properties. Refrigerated kraut holds well for months and gets sassier as it ages. This and the accompanying article: Fermented Foods Strengthen the Immune System* were contributed by Rebecca Wood.
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Red Onion Relish

red onion relish recipe

This flavorful red onion relish is a great companion to grilled vegetables, any sort vegan protein foods, or served as a topping or companion to grains or bean dishes. more→

Cucumber Relish with Coconut Yogurt and Herbs

Cucumber and fresh herb relish in coconut yogurt

Yogurt-based relishes such as Indian raitas provide a refreshing contrast to spicy dishes. This cucumber raita-inspired recipe takes the idea a bit further afield with coconut yogurt and more herbs than are usually called for. Coconut yogurt works beautifully to create a vegan version. Make sure to use crisp, flavorful cucumbers.  more→

Slow-Cooker Fresh Pear and Dried-Fruit Chutney

Pear chutney recipe

Pears should be just ripe, not overripe and can be any variety you prefer, from Anjou to Bartlett. From Fresh from the Vegetarian Slow Cooker* by Robin Robertson. more→

Minty Apple-Apricot Chutney

Apricot chutney recipe

A spoonful of this sweet-tart minty apricot chutney, made with fresh apple and dried apricots, adds a graceful note both to spicy curries as well as mild grain and bean dishes. Fresh mint gives it a nice flavor, so add as much as you’d like. more→

Roasted Vegetable Guacamole

Guacamole ingredients

This roasted vegetable guacamole gets a special touch with the addition of roasted tomatoes and bell peppers, which imparts a subtly smoked flavor. more→

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