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This Salsa’s Not the Same Ol’ Spice

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Summer’s end is a perfect time to add a little extra zip to your food. Here's an unusual and immensely flavorful take on fresh salsa from Earthbound's own Chef Sarah LaCasse, starring Earthbound Farm Organic Cilantro and Baby Arugula. Dial the heat up or down as you like by varying how many jalapeño peppers and/or pepper seeds you include.

This salsa is wonderful on traditional tortilla chips, or try it on fresh veggies like jicama sticks, cucumbers, carrots and other favorites. It's great for adding some light yet bold spice to grilled chicken or fish, and it simply lights up a taco salad. 

This recipe makes about 5 cups of salsa, or about 10 half-cup servings (but if you're serving real salsa lovers, you might want to double the recipe).

Take Today’s Step and try this terrific salsa on your own table. It’s not the same ol’ spice! What did you serve with it? Share your thoughts and ideas in Comments below!

  • Cilantro and Arugula Salsa

  • Serves 10 (makes about 5 cups salsa)
  • Ingredients

  • 12 Roma tomatoes (seeded)
  • 2 Red onions (peeled and cut into 1/2-inch-thick rounds)
  • 4 medium Jalapeño peppers
  • 1 cup Earthbound Farm Baby Arugula (or bunched mature arugula, washed)
  • 1 bunch Earthbound Farm Organic Cilantro (washed, stems trimmed)
  • 1 tablespoon Minced garlic
  • 3 tablespoons Fresh lime juice
  • 2 tablespoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • Directions

  • Heat a cast-iron skillet over medium heat and place the onion slices and whole jalapeños in the skillet. Dry roast the vegetables for 10 to 15 minutes, turning frequently until brown on all sides. Remove the skillet from the heat and set the onions and peppers aside to cool.
  • Cut the tomatoes in half and discard the seeds. Cut 1/2 of the seeded tomatoes into pieces and place in a blender or food processor with the arugula and 1/2 of the bunch of cilantro. Blend until smooth, about 1 minute.
  • Using a sharp knife, dice the rest of the seeded tomatoes into very small pieces. Finely chop the rest of the cilantro, including the stems. Place these ingredients in a medium-size serving bowl and set aside.
  • When the jalapeños are cool enough to handle, remove the stem end and seeds (or just some of the seeds, if you like a spicier salsa). Add the jalapeños, onions, garlic, lime juice, salt and pepper to the mixture in the blender and blend until smooth. 
  • Pour the blended mixture into the bowl with the diced tomatoes and chopped cilantro. Stir together and taste for seasoning, adding more salt or pepper to taste. Serve at room temperature or chill until ready to use.
  • Calories per serving: 45, Fat 0 grams, Cholesterol 0 mg, Sodium 1400 mg, Carbohydrates 10 grams, Fiber 3 grams, Sugars 5 grams, Protein 2 grams.
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 25%, Vitamin C 40%, Calcium 2%, Iron 4%.

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