Boat Ramp Salsa

Hey, everybody. Jimmy Kennedy here with Go Outside. We’re on Lake Champlain. We’re going to be. It’s looking great. It’s a fall day, kind of late fall, but it’s 75 degrees today. So we’re going to take advantage of that and get some fishing done and hopefully catch some big smallies. We’ll see. We have some pictures of those two.
But I also want to show you one of my favorite salsa recipes. And I saw this in a cookbook many years ago. And it was made for bluefish instead of putting sour cream and mayonnaise on bluefish and baking it. This was another way to do it. You grill it and you put this salsa on there, and this is pretty darn good.
I mean, I eat it with chips more than anything now, but it’s great for grilled fish or anything, really. But we’ll show you how I put it together.
All right. So this recipe calls for cherry tomatoes and you can use any tomatoes but cherry tomatoes have a great, sweet flavor. Green apple, nice and tart. And when I originally saw this, it was capers. But I like to use pickles for this. And you can use capers or olives or anything. Anchovies even, believe it or not, red onions.
We got some scallions. And this combination of flavors is so amazing on anything. But as I mentioned earlier, it’s really, really perfect for grilled fish. Super duper easy. So we have tomatoes, scallions, apples, red onions, pickles, and all that good stuff. And then we got that in a bowl, got a fair amount of it. Let’s mix it up a little bit.
All right. You got it pretty, pretty blended there. And now we’re going to season it up, just salt and pepper. And I’ll do this a few times. The salt and pepper to get it just right. A little sugar. Sugar helps a lot. Always add some lemon juice and we will have the whole exact recipe on the website. You got to kind of watch out for the seeds.
But that’s all right, too. All right. We got salt and pepper. We got our lemon juice in there, sugar and we got some herbs here. And you can use anything you want. If I’m doing it for fish, I’ll use thyme, rosemary, dill, or any combination of that. But that’s just a little bit of oregano. It’s good too if you’re doing it for chips and stuff, only being left a little bit of olive oil and I use really good oil and this extra virgin olive oil, then just mix it up one more time.
Now, it’s important to refrigerate this or let it sit in a cooler for about an hour which makes it a lot better. But we’re probably just going to eat it right now. It does let the flavors meld, and I recommend doing that, but it’s still delicious. Right now. This stuff is so easy and so good on chips for just about anything else.
Good stuff. Thank y’all. I’ll see you next time. Go outside.