Sweet pepper salsa

Ingredients

1 12-oz can plum tomatoes, drained and coarsely chopped
2 7-oz jars roasted red peppers, diced
1 fresh ripe tomato, coarsely chopped
2 tbsp bermuda onion chopped
2 tbsp fresh basil chopped
2 tbsp cilantro chopped
1 tbsp olive oil
1/2 tsp white wine vinegar
1/2 tsp lime juice
1/4 tsp ground black pepper
3 drops hot pepper sauce
1/2 yellow bell pepper, cut into 1/4″ dice

How to prepare

In medium bowl, combine everything and mix. Cover and refrigerate at least 6 hours. This mild, smoky salsa will keep refrigerated at least a week and improves with age. Makes a wonderful sauce for cold pasta. Makes about 1-1/2 cups.

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Citrus- mint salsa

Ingredients

2 large pink grapefruit
2 large oranges
2 large limes
1 medium jalapenos
2 tbsp minced fresh mint
2 tsp finely minced shallots
1/4 tsp salt

1/4 tsp cayenne pepper

How to prepare

Cut a slice off the ends of each grapefruit down to the pulp. Sit grapefruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Cut each section in half and place in bowl. Follow the same procedure with the oranges and limes. Add to grapefruit. Stir in rest of ingredients and refrigerate for about an hour. Pour off some of the liquid if salsa is too runny. Serve with fish or chicken. Makes 6 servings.

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Pineapple salsa

Ingredients

20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice

How to prepare

Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used.

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Tomato-chile salsa with papaya, mango & pineapple

Ingredients

1/2 med tomato, seeded, chopped
2 jalapeno or serrano chiles, trimmed, seeded, and finely minced
1/2 med red onion, diced
1 med mango, seeded, skinned, diced
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/4 medium pineapple, seeded, skinned & diced to 1/8″ pieces
1/3 cups red wine vinegar
2 tbsp olive oil
1/4 cups cilantro or mint leaves, roughly chopped

How to prepare

Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings.

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Pomegranate salsa

Ingredients

1 large or 2 medium pomegranates (about 3/4 lb total)
1 large orange
1 tbsp chopped cilantro
1 green onion, thinly sliced
2 tbsp lime juice
1/4 tsp ground cumin
1-3 tsp minced seeded fresh jalapeno
salt to taste

How to prepare

Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes about 1 cup, serving 4 to 6.

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Tropical fruit salsa

Ingredients

1 medium red onion, chopped
1 mango, peeled and diced
1/2 papaya, peeled, seeded and diced
1 cantaloupe, peeled, seeded diced
3 serrano or jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, chopped
1/4 cup fresh mint leaves, chopped
2 tbsp peanut oil
juice of 2 limes
salt and pepper to taste

How to prepare

Blanch the chopped onion in boiling water for 1 minute to remove raw taste. Remove from water with slotted spoon and plunge into ice water to cool and stop cooking. Drain well. In large bowl toss all ingredients until combine. Cover and refrigerate for at least an hour before using. Serve with grilled fish, veal or chicken. Makes 8 servings.

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Jicama salsa

Ingredients

1 lb jicama, peeled and diced
2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 medium onion, chopped
1 jalapeno, seeded and finely diced
2 cloves garlic, finely chopped
6 roma tomatoes, chopped

1/2 cup rice vinegar
2 tbsp canola oil
dash freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp salt, optional
3 tbsp chopped fresh cilantro

How to prepare

Place jicama, carrots, red pepper, onion, chiles, garlic and tomatoes in a large glass bowl. In a small bowl, mix remaining ingredients except cilantro. Pour over vegetables and toss lightly. Marinate several hours. Toss with cilantro and serve. Makes 12 cups.

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Mango salsa

Ingredients

3 large mangos, peeled, seeded cut in small cubes
1 red or green jalapeno, seeded and finely minced
4 tbsp fresh lime juice
1-1/2 tbsp finely chopped fresh mint
1 tsp finely grated fresh ginger

Pinch cayenne pepper
pinch salt

How to prepare

Combine everything, cover and refrigerate about an hour. Serve with chicken, turkey, pork or prawns. Makes 6 servings.

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