Kelp Salsa
An innovative coastal-inspired salsa with sustainable kelp, tomatoes, and citrus. This ocean-forward appetizer delivers umami depth with the familiar bright flavors of traditional salsa.
Ingredients
- 1/4 cup dried kelp flakes (or 1/4 cup fresh kelp, diced), rehydrated, drained, and chopped
- 2 ripe tomatoes, diced
- 1/2 red onion, finely diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- as needed tortilla chips (for serving)
Instructions
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1
If using dried 1/4 cup rehydrated, drained, and chopped dried kelp flakes (or 1/4 cup fresh kelp, diced), rehydrate according to package directions (typically 5-10 minutes in warm water), then drain well, pat dry, and chop finely.
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2
In a medium bowl, combine the prepared kelp, 2 diced ripe tomatoes, 1/2 finely diced red onion, 1 seeded and minced jalapeño pepper, and 1/4 cup chopped fresh cilantro.
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3
In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper.
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4
Pour the dressing over the kelp mixture and toss gently to combine.
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5
Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.
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6
Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
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7
Serve with as needed tortilla chips (for serving) or as a topping for grilled fish or tacos.
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8
The salsa can be stored in an airtight container in the refrigerator for up to 2 days.