Yesterday, after a long day teaching first graders my mom came home and suggested we get cooking. She must already have summer vacation on her mind because the recipe she pulled out was very summery. But in a weird way it really hit the spot on a chilly evening. This meal is light, healthy, and will make a great appetizer for anyone who wants to impress friends at their next summer bbq. The only thing missing was margaritas. Other than that, this was amazing.
The recipe is for two different salsas. You can add pork, lamb, or fish to this and serve them in lettuce wraps. They make a healthy and light meal that is sure to knock everyones socks off. It was that good.
We decided to make our salsa vegetarian, but wanted to have some steak on the side. My mom has this really cool salt block from here that she has cooked steak and fish on. It adds a nice flavor without being to salty. A very cool item to have in your kitchen.
The salt block looks burnt because it is. She has been using it for over a year and plops it right on the gas stove. Totally cool!
After cooking up our meat, and mixing up our salsa we were ready to eat. Look at how pretty this is:
Lettuce wraps with a side of steak. So tasty. Here is the recipe for Banana-Papaya Salsa (and Cucumber-Jicama Salsa)
2 cups chopped papaya
1 medium red onion, finely chopped
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/4 cup cider vinegar
1 jalapeno, seeded and minced
2 tsp kosher salt
1 tsp ground pepper
2 cups chopped banana (firm and slightly underripe)
In a bowl, combine all ingredients except banana. Cover and refrigerate until ready to serve; add banana just before serving.
Variation: Second salsa
In above recipe, replace banana and papaya with two cups chopped cucumber and 2 cups chopped jicama.
We made both and they were SO good.
I am off to start making dinner. It’s going to be a soup night.