Spring Vegetable Salsa

This salsa is a great alternative for all the fresh vegetables we see this time of year.

Spring Vegetable Salsa

(inspired by Garden at the Cellar)

serves 6

Ingredients

1 bunch asparagus

1 bunch green onions

1/2 pound peas

1 red pepper 

1/2 red onion

2 tbsp olive oil
salt and pepper (to taste)

1/8 cup balsamic vinegar (optional)

siracha (optional)

Instructions

Blanch asparagus and peas: Trim the asparagus and shell peas (if needed). Fill a pot with water and bring to a boil. Meanwhile, fill a bowl with cold water and ice. Add the asparagus to the boiling water and cook for 2 minutes. Add the peas to the water and cook for 1 minute. Strain both vegetables and immediately then submerge in the bowl of ice water. Let the vegetables cool for 2-3 minutes.

Remove tips from the cooled asparagus and trim the bottom of the green onion. Chop all vegetables into smaller than bite-sized pieces. Mix vegetables with olive oil and season with salt and pepper. For added flavor, use balsamic vinegar or siracha.

Serve with your choice of tortilla chips. Store in an airtight container and refrigerate for up to one week.