I’m hesitant to just come right out and call this a food blog, but in essence, I guess that’s primarily what this is. The thing is, I love food. I love eating. I love, love, love photographing food. But I am NOT a food snob. My least favorite food related activity is the actual preparation of it. I’m a photographer at heart. In a perfect world, I wouldn’t have to shop for or cook any of it. Just have some hot man servants bring it to me, I’d style it, photograph it, and eat it of course 😉
The reason for this attitude is primarily because of my lifestyle. I’m a wife, mom to two crazy humans, two pugs and a business owner. The logistics of my life are such that I cannot, even if I want to, spend hours preparing food most days of the week. If I’m being super honest, I sometimes struggle to find the energy to even turn the handle on the can opener on a can of Zoodles. I wish that was a lie.
But I oh how I love food photography. I love food styling. I would love to do this kind of work all day, every day. So in part I hope this blog will keep me accountable to continue to dedicate what time and energy I have to preparing fresh, healthy but easy food for my family. It will also encourage me to push my creativity and take the time to think of new ways to style it and photograph it more regularly. The ultimate goal for me would be to some day photograph a cook book. (OMG Did I say that out loud?!). But enough about that…
One of the things I’m loving right now is fresh salsa. Most people would group it in as a condiment but I feel like it doesn’t get enough credit. It’s one of the few dishes one can make that combines a variety of delicious fresh fruits and veggies into this mish mash of healthy, beautiful, colourful yumminess. It’s so forgiving too. Don’t have an ingredient? No problem! Just use what you have. There is really no wrong way to make a fresh salsa. And I like that.
Here’s the recipe for the one I’ve been making. You could make more or less but I find that this makes a great amount for a family meal (and then some) if you like to add it in with tacos, fajitas and like to eat with tortilla chips. For a large crowd, double this and serve it within a few hours of making it for optimal flavor mingling and visual appeal.
- 1 small red onion, finely diced.
- 3 cloves of garlic, finely diced
- 1/2 large avocado diced
- 2 large, ripe hot house tomatoes, diced
- 1/2 or 1 whole mango, diced
- 1 cob of fresh sweet corn (or 1 can of sweet corn)
- Handful of cilantro, roughly chopped
- Juice and pulp of one lime
- Sea salt to taste
Step 1: Place all chopped ingredients into a bowl and mix together. Add lime juice and sea salt to taste. Place in fridge to let flavors begin mingling.
Step 2: Spray cast iron skillet lightly with olive oil and heat on stove on high heat for about 2-3 minutes until it’s nice and hot. Place corn into skillet, spread out evenly and allow to stand untouched for about 1 minute. Begin turning and stirring the corn, watching carefully as it begins to caramelize. Cook, stirring frequently for approximately 7-8 minutes or until it reaches a golden brown colour with bits of black. Remove from heat and allow to cool completely before adding it into your salsa. Mix well and serve with your favorite mexican dish or on it’s own with tortilla chips!