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| Fruit Salsas |
Fruit salsas are amazing! If you've never tried Pineapple Salsa or Peach Salsa, you need to correct that oversight immediately! They're sweeter than tomato salsas but with an equally spicy kick to their flavors. Like tomato salsas, they're also quite easy to make at home. Fruit salsas make a wonderful side dish for roasted pork or chicken too.
Apple Berry Salsa from Acres Magazine, Fall 2005
2 medium Granny Smith Apples
1 cup Strawberries, sliced
1 Kiwi, peeled and chopped
1 small Orange
2 TBS packed Brown Sugar
2 TBS Apple Jelly
Peel, core, and slice apples; then chop into small pieces and place in a bowl with strawberries and kiwi. Zest orange and add to the bowl, then juice orange and also add to bowl. Add brown sugar and apple jelly to the fruit mixture and mix gently. Chill. Serve with chips.
Apple-Melon Salsa
3 Roma Tomatoes, seeded and coarsely chopped
1/2 small Red Onion, chopped
1/4 small cantaloupe, seeded, peeled, and cubed
1 Pink Lady Apple, cored and cut up (peel on)
1 fresh Jalapeno Chile Pepper, seeded and minced
1 TBS Sugar
1 TBS Lime Juice
1/4 tsp. Salt
1/4 tsp. ground Cumin
Combine all ingredients in the bowl of a food processor. Pulse just until nicely chopped. (This can also be done by hand.) Pour into a medium bowl. Stir well. Cover and chill for at least 1 hour before serving. Yield: 3 cups.
Apricot Salsa
2 cups chopped Apricots
2 TBS chopped Red Onion
1 TBS fresh chopped Cilantro
2 tsp. Olive Oil
1 TBS fresh Lime Juice
1/2 fresh Jalapeno Pepper, minced
2 cloves Garlic, minced
1/4 tsp. Salt
1/4 tsp. Cumin
Combine all ingredients in a 1-quart bowl. Cover and chill to allow flavors to develop. Serve with chips or as a topping for fish, chicken, steak, or pork. Yield: About 2 cups.
Avocado Salsa
1 Large Tomato, seeded and chopped
1 Avocado, halved, seeded, and chopped
1 small White Onion, chopped
1 TBS fresh cilantro, coarsely chopped
1 TBS fresh Lemon Juice
1 clove Garlic, minced
Few dashes of Hot Pepper Sauce
1/8 tsp. Salt
Combine all ingredients in a medium bowl. Cover and chill for 2 - 6 hours. Yield: About 2 1/2 cups.
Avocado & Corn Salsa
4 cups fresh or frozen Corn Kernels
1 TBS Fajita Seasoning
½ tsp Pepper
2 TBS extra-virgin Olive Oil
1 Red Bell Pepper, seeded and chopped
½ Jalapeno Pepper, seeded and minced
½ cup chopped Green Onion
¼ cup fresh chopped Cilantro
½ cup fresh Lime Juice (2-3 Limes)
2 TBS Orange Juice
¾ tsp Salt
2 ripe Avocados
Saute the first 3 ingredients in hot olive oil in a large skillet over medium-high heat for 6-8 minutes, or until corn is slightly golden. Remove from heat; let cool. Stir together cooled corn mixture, bell pepper, and next 6 ingredients. Cover and chill for at least 30 minutes. Stir in avocado just before serving. Yield: 4 ½ cups.
Grilled Pineapple Salsa
2 – ¾ inch thick slices of fresh Pineapple
2 Anaheim Chilies
1 Jalapeno Pepper
2 – ½ inch thick slices White Onion
1 tsp. olive oil
Put all ingredients in a gallon-size food storage bag and tumble to coat pineapple, chilies, and onion with oil. Grill about 10 minutes, until soft and brown. When cool, pull tops and cores from chilies. Seed them. Place all ingredients in a food processor, or blender, and puree.
Fresh Mango Salsa
2 cups diced mango
1 cup diced red Bell Pepper
1/2 cup of thinly sliced Green Onions (including white parts)
1 small Jalapeno Pepper, minced
2 TBS chopped fresh Cilantro
2 TBS fresh Lime Juice
1/2 tsp. Salt
1/4 tsp. Cumin
Place all ingredients in a bowl. Stir, cover and refrigerate for at least 2 hours; allowing flavors to combine.
Mango Salsa
1 1/2 cups mango, peeled and chopped
1 red Bell Pepper, seeded and finely chopped
1/4 cup of thinly sliced Green Onions (including white parts)
1 Jalapeno Pepper, seeded and finely minced
1 TBS Olive Oil
1/2 tsp. Lime Peel, finely shredded
1 TBS fresh Lime Juice
1 TBS Vinegar
1/4 tsp. Salt
1/4 tsp. Black Pepper
Place all ingredients in a bowl. Stir, cover, and refrigerate for at least 2 hours. Yield: 2 cups.
Papaya and Mango Salsa
1 ripe papaya, diced into ½ inch cubes
1 ripe mango, diced into ½ inch cubes
3 green onions, sliced (set aside the dark green tops for garnish)
1 TBS red Bell Pepper, chopped
1 Jalapeno Pepper, seeded and finely minced
1 tsp Grated Fresh Ginger
¼ cup fresh Lime Juice
¼ cup extra-virgin Olive Oil
½ tsp. coarse salt
¼ tsp freshly ground Pepper
Stir all ingredients in a bowl. Garnish with green onion tops. Refrigerate up to 2 days. Yield: About 3 cups.
Peach Salsa #1
4 c. chopped fresh Peaches, diced (approx. 8 meds. Peaches)
½ cup diced Red Onion
½ cup diced red Bell Pepper
2-3 Jalapeno Peppers, minced
¼ cup chopped fresh Cilantro
4 cloves garlic, minced
1 ½ tsp. ground Cumin
¼ cup white vinegar
1/4 c. white sugar
1.6 oz. (100 grams) pectin
3 ½ cups sugar
In a large saucepan combine peaches, onion, peppers, cilantro, garlic, cumin, and vinegar. Blend together pectin and 1/4 c. sugar. Add sugar/pectin mixture to the pan and bring to a boil. Stir in remaining 3 1/2 c. sugar. Return to a boil. Boil for 1 min, stirring constantly. Remove from heat and stir for 5 min more. Put into jars with 1/4 in. headspace and process for 30 minutes in a water bath.
Peach Salsa #2
1 cup peeled and diced peaches (about 2 peaches)
¼ cup Red Onion, diced
¼ cup yellow or green Bell Pepper, diced
1 TBS Lemon or Lime Juice
2 tsp. chopped fresh Cilantro
1 tsp. Sugar
Dash ground Cayenne Pepper.
In a medium bowl, stir everything together. Cover and chill for at least 6 hours. Makes 1 1/4 cups.
Peach Salsa #3
6 cups fresh Peaches, diced (about 12 medium or 3 lb)
1 ¼ cups Red Onion, diced
4 Jalapeno Peppers, seeded and minced
1 red Bell Pepper, diced
½ cup finely chopped fresh Cilantro
½ cup White Vinegar
2 TBS Honey
2 cloves Garlic, minced
1 ½ tsp. ground Cumin
½ tsp. Cayenne Pepper
Salt to taste
Blanch, peel, pit, and chop peaches. Measure 6 cups. Combine all ingredients in large stainless steel, or enamel, saucepan. Bring to a boil, stirring constantly to prevent scorching. Reduce heat and boil gently, stirring frequently for 5 minutes.
Ladle salsa into hot, sterilized canning jars to within 1/4 an inch of top rim (headspace). Remove air bubbles by sliding a rubber spatula between glass and contents. Readjust headspace to 1/4 inch, if necessary. Wipe jar rim to remove any residue. Process lids according to manufacturer’s instructions. Place lids and bands on jars. Tighten but do not over-tighten. Place jars in water bath canner and process 10 minutes. Cool. Check jar seals.
Peach Salsa #4
4 ripe, medium-sized Peaches, peeled, pitted and chopped
1/2 cup Red Onion, diced
1/4 cup finely chopped fresh Cilantro
1/4 cup chopped fresh mint
1 tsp. finely shredded Lime Peel
2 TBS fresh Lime Juice
1 small Jalapeno Pepper, seeded and finely minced
1/4 tsp. Salt
Combine peaches, onion, cilantro, mint, lime peel and juice, jalapeno, and salt in a large bowl. Cover and chill until ready to serve, up to 24 hours. Yield: 3 1/2 cups.
Peach Salsa #5
1 large Sweet Onion, chopped
1 Jalapeno Pepper, seeded and minced
¼ cup Sugar
2 TBS grated Fresh Ginger (you’ll need a 4-5 inch long piece of ginger, about 1 inch thick to get 2 TBS grated)
2 TBS extra-virgin Olive Oil
6 large firm Peaches, peeled and chopped
¼ cup fresh Lemon Juice
¼ tsp Salt
2 TBS chopped fresh Cilantro
Saute the first 4 ingredients in hot oil in a large skillet over medium heat for 5 minutes, or until onion is tender. Stir in peaches and remaining ingredients. Cook and stir gently, 5 minutes more. Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Makes about 4 cups.
Quick and Easy Pineapple Salsa
1 cup bottled, Chunky-Style Salsa
8 oz. can crushed Pineapple (juice packed), drained
1/4 tsp. grated fresh Ginger
Dash of ground Ginger
½ cups Fresh Pineapple, diced
¼ cup red Bell Pepper, seeded and diced
¼ cup green Bell Pepper, seeded and diced
½ cup Red Onion, diced
¼ cup chopped fresh Cilantro
1 TBS fresh Lime Juice
1 TBS fresh Jalapeno Pepper, seeded and minced
¼ tsp. Lime Zest
Combine all ingredients in a small bowl. Season to taste with salt. Cover and refrigerate for a few hours to allow flavors to marinate. Bring to room temperature before serving. Yield: 1 1/2 cups.
Pineapple Salsa
1 ½ cups Fresh Pineapple, diced
¼ cup red Bell Pepper, seeded and diced
¼ cup green Bell Pepper, seeded and diced
½ cup Red Onion, diced
¼ cup chopped fresh Cilantro
1 TBS fresh Lime Juice
1 TBS fresh Jalapeno Pepper, seeded and minced
¼ tsp. Lime Zest
Combine all ingredients in a small bowl. Season to taste with salt. Allow flavors to marinate before serving.
Pineapple Chipotle Salsa (from Family Circle Magazine)
1 small Pineapple, trimmed and diced*
1 red Bell Pepper, cored, seeded, and chopped
¾ cup Red Onion, diced
2 TBS chopped fresh Cilantro
3 TBS fresh Lime Juice
1 tsp. mashed canned Chipotle Chile in Adobo Sauce
2 tsp. Adobo Sauce from the can of Chipotle Chiles
Combine pineapple, red pepper, cilantro, lime juice, chipotle, and adobo sauce in a large bowl. For best results, refrigerate, covered for a few hours or overnight.
* To Dice Pineapple - First, slice off the crown. Then rotate and cut a thin slice off the bottom. Stand upright. Cut along the curve, about 1/4" in from "eyes". Cut four side pieces, leaving a core about 1" square. Cut each side into 1/4" strips; turn and cut across into small dice.
Grilled Tomatillo and Pineapple Salsa
1 lb. fresh Tomatillos, husked and halved
2 slices fresh Pineapple, each about 6 inches long and ½ inch thick
3 fresh Serrano Chiles, stemmed
1 clove Garlic, minced
½ tsp Coarse Salt
1 TBS Honey
1/3 cup loosely packed Fresh Cilantro, finely chopped
2 TBS White Onion, finely diced
Preheat grill to medium. Grill tomatillos, pineapple, and chiles; turning once, until blackened and cooked through (about 4 minutes each side.) Set aside pineapple. Pulse tomatillos, chiles, garlic, salt, and honey in a food processor until coarsely combined. Transfer to a bowl. Chop the pineapple into ½ inch cubes before adding it, the cilantro, and the onion to the Tomatillo mixture. Stir until combined. Serve warm or at room temperature. Salsa can be refrigerated in an airtight container for up to 3 days. Yield: About 2 ½ cups.
Watermelon Salsa
1 ½ tsp grated Lime Rind
¼ cup fresh Lime Juice (about 3 limes)
1 TBS Sugar
¾ tsp ground Black Pepper
3 cups seeded and finely chopped Watermelon
1 Cucumber, peeled, seeded, and diced
2 Jalapeno Peppers, seeded and minced
¼ cup chopped Red Onion
¼ cup chopped Fresh Basil
½ tsp Salt
Whisk together the first 4 ingredients in a large bowl. Add watermelon and next 4 ingredients, gently tossing to coat. Chill until ready to serve. Stir in salt just before serving, as it will draw the moisture out of the melon and cucumber if added too early. Makes about 4 cups.
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