Salsa and tortilla chips
Fresh Tomato Salsa
This is a Mexican fresh salsa, often called pico de gallo. Make it when tomatoes are in season — otherwise the results are likely to be disappointing. It’s delicious with tortilla chips. It also makes a great accompaniment to Fresh Corn Cakes
Because it is made from a cold water fish, this is not a traditional ceviche but it is delicious nonetheless. Serve it on tostadas, tortilla chips, plain crackers or even crisp lettuce leaves such as hearts of romaine. If you’re offering larger servings, think about spooning it into chilled martini glasses and passing forks or small spoons.
This is a great bruschetta to make in late summer when gardens are overflowing with eggplant, zucchini and peppers. Add some freshly picked herbs and a bit of garlic and you have a very tasty treat.
Simple, elegant and delicious, these crostini get any meal off to an excellent start.
Suneeta’s Cilantro Mint Chutney
This recipe is adapted from one that appeared in Easy Indian Cooking by Suneeta Vaswani. It makes a very fresh-tasting salsa that is delicious on Green Plantain Chips (page 211) or tortilla chips. It also makes a wonderful dipping sauce for cold boiled shrimp or samosas
Serve these fritters as part of an antipasti spread. They are great on their own or, if you like to gild the lily, even better with a bowl of Tzatziki alongside.
Pleasantly spicy, yet relatively light, these shrimp-stuffed samosas are a special treat. They are particularly delicious accompanied by Suneeta’s Cilantro Mint Chutney
