Home cooking: Spring salsa and marinade

March 15, 2011

Kiran Burgess prepares dishes for many events at St. Ann Roman Catholic Church in Hagerstown. Burgess is a personal chef working in Hagerstown. She prepares this relish with seasonal, fresh produce.

For more information about St. Ann, call 301-733-0410.

Spring salsa and marinade

3 fresh apricots, chopped fine
1 cup peeled and diced cactus pads, thorns removed (see cook's note)
1/4-cup chopped, fresh pineapple
2 to 3 sprigs of spearmint leaves, plucked and chopped fine
Fresh, cracked, black pepper, to taste
1 to 2 pinches of sea salt
2 to 3 tablespoons avocado oil

Combine all ingredients.

Serve 1/2 cup of salsa on a bed of small, romaine leaves as a salad. Or serve a 1/2 cup on a small wheel of soft, ripened cheese, such as brie.

Also can be used as a marinade or topping for poultry, fish or pork.

Cook's note: Cactus pads are available in the produce sections of area grocery stores.

—Courtesy of personal chef Kiran Burgess. For more information about her business, call 240-520-4277 or go to

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