Seasonal Salsa – A Recipe from Maine and… France?
Everyone was talking about my aunt Nancy’s strawberry salsa when I was home visiting Maine a couple weeks ago. Strawberries are perfectly in season there now, and though I would have preferred being in Maine a month later for blueberry picking, I was not in any position to turn down these perfectly-ripened berries. The strawberry is never something I had considered for a savory dish. When freshly picked, I think they’re perfect just the way they are and don’t need much fluffing and fussing to make delicious. But strawberry salsa, with tortilla chips. Hmmm, well, why not? Come to think of it, strawberries and fresh tomatoes can have a similar texture, and when a tomato is good, it is in fact also quite sweet. So, matched with something more vegetal and sharp, it might just be a golden summer treat. And it was. Everything I had hoped for. My aunt and sisters matched the salsa with these cinnamon chips, which made the snack more dessert-like, but I found it more satisfying with normal tortilla chips.
When I saw the recipe, I was surprised (confused?) to see a half up of “Catalina Dressing” on the list of ingredients. What in god’s name is Catalina Dressing, I thought. Is that like, a bottle of Thousand Islands or Creamy Ranch, or something equally turn-offish? Where does the name Catalina come from? It sounded vaguely Italian to me. Or from Catalina Island in Southern California? Yes, that must be it.
Like me, you might be suspicious of recipes that include a bottle or a can or a jar of something or other from the salad dressing aisle of the grocery store. “Just add two cans of Campbell’s mushroom soup and bake at 350°- it’s delicious,” you can practically hear a one of the Stepford Wives declare. But the strawberry salsa tasted so perfect and naturally sweet, that I couldn’t believe this “secret ingredient.”
A quick google search yielded a photo of a reddish colored Kraft bottle with the subtitle “Anything Dressing”. Ok, great, but what IS it? I urge you to check out www.kraftfoodservice.com and take a peek under their portfolio of dressings. Yes, portfolio, as if they were works of art and not chemical compounds. Kraft Catalina Dressing is, and I quote: Red French dressing characterized by a sweet, tomato flavor and tomato-red color. Basically, upon researching a bit further, I learned it is a kind of ketchup and mustard salad dressing with a bit of chili sauce. This is apparently what American food giant Kraft considers to be French.
The original salsa I tasted in Maine was exceedingly fresh and, I admit, had no taste of anything processed or Kraft-like. So, if you have access to the above-mentioned in your local supermarket, do go ahead and give it a try, for convenience’s sake. A simulation of Catalina Dressing using fresh ingredients is, however, quite easy and probably cheaper. It should stay fresh in the refrigerator for a few days, so it can be a great way to process strawberries that you may have over-picked. From my experience, though, with a group of eight people on a hot summer day, it won’t stay around for more than a half hour.
(photo above: adorable wooden strawberry – flea market find; odd thing found inside a bell pepper; fresh strawberry)
Recipe – Strawberry Salsa
Yield: approx. 3 cups
2 l/2 cups or about 500 grams finely chopped fresh strawberries
1 medium sized chopped green or yellow bell pepper
2 Tbsp. chopped green onions
2 Tbsp. minced fresh parsley
1/3 cup “Catalina salad dressing”, homemade version uses the following:
-1 small/medium tomato, halved and seeded
-1/4 cup vegetable oil
-2 Tbsp. red wine vinegar
-1 tsp. grainy mustard
-1 1/2 tsp. granulated sugar
-a few dashes of hot sauce or to taste
-salt and pepper
1. In a bowl, combine the strawberries, green pepper, onions and parsley.
2. To make the salad dressing, place the tomato pieces in a food processor or blender and process with the oil, vinegar, mustard, sugar and hot sauce. Taste and add salt and pepper as needed.
3. Stir the salad dressing into the strawberry mixture.
4. Cover and refrigerate for 2 hours.
5. Serve with tortilla chips and lemonade.