Rooster's Beak Salsa
Creamy, bright, and packed with bold fresh flavors, Rooster's Beak is the kind of salsa that wakes up a party plate and keeps everyone reaching for more.
Equipment
- Mixing Bowl
- Grill or Pan
Ingredients
Fresh Ingredients
- 6 medium ripe tomatoes, chopped seeds optional
- 3 medium jalapeños, finely chopped remove seeds for less heat
- 1 medium white onion, diced small dice
- 1/2 medium red onion, diced small dice
- 1 cup fresh cilantro, chopped reduce if you’re not a fan; stems finely chopped are fine
- 5 cloves garlic, minced or 1.5 teaspoons jarred
- 3 medium limes, juiced with pulp if desired
- 1 tbsp cumin, ground
- 1 tsp sea salt adjust to taste
- 1 tsp chili powder
Optional Ingredients
- 1 cup grilled or pan-fried corn charred kernels
- 3 tbsp pineapple juice for pan-frying corn or added sweetness
- 2 tbsp extra virgin olive oil
- 1 cup diced fruit (pineapple, mango, or peach) about 1 cup total if using
- lemon juice or black pepper for added zing (to taste)
Instructions
- Prepare the corn if using. Grill or pan-fry the corn kernels until you see charred spots, about 6–8 minutes over medium-high heat, stirring occasionally. If pan-frying, add pineapple juice, 1 tbsp olive oil, 1 clove minced garlic, a pinch of salt, half the cilantro, 1/2 tsp cumin, and 1/2 tsp chili powder; cook for 2–3 minutes more to caramelize.
- In a large mixing bowl, combine the chopped tomatoes, both onions, minced garlic, and finely chopped jalapeños. Use a sturdy bowl so you can toss comfortably.
- Add the lime juice with pulp if you like a chunkier texture, then sprinkle in the cumin, sea salt, and chili powder. Stir thoroughly so the seasonings coat all the vegetables.
- Gently fold in the grilled corn and any optional diced fruit, using a spatula to keep fruit intact and avoid crushing tomatoes.
- Taste the salsa and adjust seasoning — add more salt, lime, or a pinch of sugar if tomatoes are tart. If you want extra silkiness, stir in 1–2 tbsp extra virgin olive oil.
- Chill the salsa for at least 15 minutes to let flavors meld. Serve cold or at room temperature.
Notes
Store Rooster’s Beak in an airtight container in the fridge for up to 3–4 days. Freshness and texture are best within the first 48 hours.