These six fresh recipes with salsa are bursting with colour and summer vibes. It’s the perfect spicy side-kick for picnics, braais or laid-back lunches. 

1 Charred pepper & tomato salsa recipe  

Makes 2-3 cups  

Ingredients  

½ large onion  
6 salad or Roma tomatoes  
2-4 serrano chillies 
4 medium cloves garlic 
1 red pepper  
Salt and milled pepper  
Chopped fresh coriander or parsley, to taste   

Method  

1. Cut onion into 4 wedges and each tomato into halves. Line a heavy-bottom pan with foil. Preheat lined pan over high heat until very hot.  
2. Place onion, tomatoes, chillies and garlic in a pan, working in batches not to overcrowd your surface area. Char vegetables on all sides, about 12-15 minutes.  
3. Char red pepper over an open gas hob flame until blackened all over (or use your pan). Cool, core and discard seeds, then cut into chunks.  
4. Blitz charred ingredients using a jug blender or a stick blender to create a chunky salsa. Season and stir in herbs to taste.  

Recipe & styling: Liezl Vermeulen 
Photography by: Zhann Solomons 

2 Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour 

Ingredients 

For the lentil falafel 

1 onion, finely chopped
1 clove garlic, grated
1 Tbsp fresh ginger, grated
3 Tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (or ±1 cup dry lentils, cooked)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour + extra for dusting
2 eggs 

For the salsa 

1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 Tbsp olive oil
2 Tbsp red-wine vinegar

1 cup plain yoghurt, for serving
8 cabbage leaves, for serving 

Method 

1. For the lentil falafel, fry the onion, garlic and ginger in 1 Tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning the dish over halfway through cooking.
6. For the salsa, mix all the ingredients. Leave to stand for 20 minutes.
7. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

3 Rainbow squash tortillas with pineapple salsa and yoghurt sauce 

Serves 4 // Cooking time 15 minutes 

Ingredients 

For the sauce 

¼ cup full-cream yoghurt
3 Tbsp sriracha 

For the salsa 

½ pineapple, chopped
3 Tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced

For the tortillas 

12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 Tbsp smoked chilli flakes 

Method 

1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

4 Grilled hake tacos with whole kiwi salsa 

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the kiwi salsa 

2 unpeeled kiwis, chopped
1 green chilli, sliced
1 spring onion, sliced
1 Tbsp chopped parsley
1 Tbsp lime juice
½ Tbsp white-wine vinegar

For the hake tacos 

4 hake fillets
1 tsp paprika
2 cloves garlic, minced
Salt and milled pepepr
2 Tbsp olive oil
8 taco shells
⅔ cup smooth cottage cheese
2 cups shredded cabbage
1 cup shredded spinach
½ cup corn kernels
½ cup bean sprouts
4 tsp sesame seeds, toasted 

Method 

1. For the kiwi salsa, mix all the ingredients, then season to taste and refrigerate.
2. For the hake tacos, preheat the oven grill. Line a baking tray.
3. Season the hake with paprika, garlic, salt and pepper. Drizzle with olive oil, skin-side up.
4. Arrange skin-side up on the prepared tray and grill in the oven (set to high or on 200°C) for 2–3 minutes. Flip and grill for another 3–4 minutes, until completely cooked through. 
5.  Heat and shape the tortillas into tacos according to the packet instructions.
6. Spread cottage cheese inside each taco and fill with a piece of hake, cabbage, spinach, corn and sprouts. Top with kiwi salsa and sesame seeds.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebrtiz // HMimages.co.za 

5 Pickled fish tacos with spicy jalapeño salsa

Serves  4 – 6 // Cooking time 25 minutes 

Ingredients 

For the spicy salsa 

4 mielies
2 tomatoes, finely chopped
1 red onion, finely sliced
Zest and juice of 1 lime
1 jalapeño, finely chopped
1 Tbsp olive oil
Salt and milled pepper

For the pickled fish tacos 

500g pickled fish, removed from sauce and flaked
8 taco shells, lightly toasted
Handful of coriander, chopped
1 cup sour cream
4 limes, cut into wedges

Method 

1. For the spicy salsa, heat a griddle pan over medium heat and char the mielies until cooked. Slice the kernels from the cob.
2. Combine mielies with the remaining salsa ingredients and season to taste. Refrigerate until ready to assemble.
3. Divide the pickled fish between the taco shells and top each with 2 Tbsp salsa and some coriander.
4. Add a dollop of sour cream and serve each with a lime wedge on the side.

Recipe & styling: Leila-Anne Mokotedi
Photography: Peet Mocke // HMimages.co.za 

6 Low-carb cauli-pap and wors with tomato salsa 

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the wors 

8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400g boerewors

For the cauli-pap 

1 cauliflower, cut into florets
2 cloves garlic 
2 Tbsp smooth cottage cheese
1 tsp olive oil

For the tomato salsa 

2 tomatoes, chopped
½ red onion, finely chopped
1 clove garlic, minced
1 green chilli, finely chopped
3 Tbsp chopped coriander
1 Tbsp lemon juice
1 Tbsp olive oil
Pinch of cumin 

Method 

1. For the wors, thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, a piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
3. For the cauli-pap, steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
4. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap texture. Season to taste.
5. For the tomato salsa, mix all the ingredients in a bowl and season to taste.
6. Serve with the cauliflower pap with wors skewers, with lemon wedges on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za 

Also read: Tasty tapas to serve your guests at your next soiree 

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