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black bean salsa

Two Great Salsas

A departure from traditional tomato salsas, these are two of my favorite grilled venison toppers.

After preparing the salsas, let them stand at room temperature for an hour to blend flavors and give them a chance to warm up. Putting cold salsa on a hot venison steak or fish just doesn’t make good sense.

Black Bean and Mango Salsa

Black Bean and Mango Salsa

Keyword: salsa

Ingredients

  • 1 cup cooked black beans, rinsed and drained
  • 1 mango, peeled, seeded and cut into ½-inch cubes
  • ¼ cup red onion, finely diced
  • 1 jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 3 tbsp fresh basil leaves, minced
  • 3 tbsp freshly squeezed lime juice
  • 2 tbsp granulated sugar
  • 2 tbsp olive oil
  • salt and pepper

Instructions

  • Combine all ingredients, and season to taste with salt and pepper.

Cherry Tomato and Green Olive Salsa

Homegrown tomatoes are one of my favorite foods, but unless you grow them or have a good friend who does, you have to rely on grocery stores.

Farmers’ markets and roadside stands can be good sources when in season.

In January, be very suspicious of a “vine-ripened” tomato. During cold-weather months, I rely on cherry tomatoes to get my fix. It’s hit or miss, but they can be much sweeter than the larger varieties.

Cherry Tomato and Green Olive Salsa

Keyword: salsa

Ingredients

  • 1 cup cherry tomatoes, halved
  • ¼ cup pitted green olives, sliced
  • 2 green onions, minced
  • 1 tbsp fresh oregano leaves, minced
  • 2 tbsp fresh cilantro leaves, minced
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tsp chili powder
  • 1 tsp honey
  • salt and pepper

Instructions

  • Combine all ingredients, and season to taste with salt and pepper.

Notes

Homegrown tomatoes are one of my favorite foods, but unless you grow them or have a good friend who does, you have to rely on grocery stores. Farmers’ markets and roadside stands can be good sources when in season. In January, be very suspicious of a “vine-ripened” tomato. During cold-weather months, I rely on cherry tomatoes to get my fix. It’s hit or miss, but they can be much sweeter than the larger varieties.

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