Typically conjuring up images of a raw, spicy, tomato-based condiment (or a spirited dance step, if you’re more of an active sort), salsa by any other parameters can be somewhat difficult to swallow. Divorced from the traditional fixings entirely, nouveau renditions may rely on unexpected bases such as corn, mango, or even coconut- Not a tomato or jalapeño in sight. Are these oddballs really salsa, or just another cold relish? Where is the line drawn, and where would my latest crazy concoction fall?
Composed of rich, creamy chunks of avocado, contrasted by crunchy cubes of jicama, the departure from traditional salsa is further reinforced by the herbaceous, acidic bite of chimichurri. Bold flavors define this gloriously green amalgamation; peppery, lemony, and vinegary all at once, the cooling vegetable backdrop proves to be an excellent canvas on which to paint the Argentinian marinade. It’s the Swiss army knife of toppings, perfectly suitable as a dip with chips, crowning soups and salads, or an hors d’oeuvre in and of itself. Filling the curved interior of endive leaves, a more elegant summer snack could not be served.
Thankfully, it turns out the “salsa” can be literally translated to “sauce” in Spanish, so it looks like anything goes for this expansive category. Although, I have to wonder how sauce-like my creation here is, considering the chunky texture and lack of liquid… But I suppose that’s a discussion for another day.
Chimichurri Avocado Salsa
1 Clove Garlic
2 Scallions, Roughly Chopped
1 (3-Ounce) Bunch Fresh Parsley
Zest of 1 Lemon
1 Tablespoon Extra-Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1 Tablespoon Lemon Juice Juice
1/2 Teaspoon Crushed Red Pepper Flakes
1/2 Teaspoon Salt
3 Ripe, Firm Avocadoes
1 1/2 Cups Finely Diced Jicama*
*To prepare jicama, first slice it in half, pole to pole. Peel the tough brown exterior away and cut it into 1cm slabs. Dice and toss into acidulated water (1 tablespoon of vinegar in about 3 – 4 cups of water should do the trick) to prevent browning. Rinse, drain, and dry thoroughly before using.
Pull out your food processor and toss in the garlic, scallions, parsley, and lemon zest. Pulse a few times to begin breaking down the herbs, pausing as need to scrape down the sides of the bowl and make sure that everything reaches to blades. With the motor running, stream in the oil, vinegar, and lemon juice, until well-combined. Add in the pepper flakes and salt, and continue processing until the herbs are extremely fine, but not completely smooth.
Peel, pit, and dice the avocados, placing it in a large bowl along with the prepared jicama. Toss it with all of the herb mixture until evenly coated and distributed. Serve immediately, or chill for up to a day to allow the flavors to meld. The avocado may darken slightly when held overnight, so place a piece of plastic wrap directly on the surface of the salsa before sealing it in an air-tight container in the fridge to mitigate those effects.
Makes About 3 Cups