5 Quick and Tasty Salsas

It’s summertime and fresh tomatoes and fruit are everywhere! Try one of these salsas to pair with grilled vegetables, tofu or portobello mushrooms

Cataloupe Salsa

Source: SmittenKitten

Yield: 2 Cups

2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Mix everything and eat immediately.

Peach Salsa

Source: Simply Recipes

Source: Simply Recipes

Yield: 2 Cups

4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first)
2-3 Tbsp chopped shallots or onions
2-3 jalapenos, chopped (stem, seeds and ribs discarded)
Juice of a lemon
2 Tbsp chopped fresh mint
2 Tbsp grated ginger
1 teaspoon sugar
Salt and black pepper to taste

  1. Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor.
  2. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it.
  3. Place salsa into a bowl and cover.
  4. Let stand for an hour before serving to give the ingredients time to meld.

Mango Salsa

Source: Honolulu Adviser

Serves: 2

1 cup mango, cut into 1/4 inch pieces
1 tablespoon lime juice
1 tablespoon honey
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and chopped

Mix lime juice, honey, cilantro and jalapeno. Toss with mango. Add salt and pepper to taste, if desired.

Jicama and Orange Salsa

Source: Cookin’ Canuck

Serves: 4

1/2 medium jicama, cut into 1/2-inch pieces (about 2 cups)
2 large navel oranges, segmented & segments cut in half
3 tbsp fresh orange juice (about 1/2 orange)
1 red jalapeno pepper, seeded & membranes removed, diced
2 tbsp minced fresh cilantro
1/2 medium jicama, cut into 1/2-inch pieces (about 2 cups)
2 large navel oranges, segmented & segments cut in half
3 tbsp fresh orange juice (about 1/2 orange)
1 red jalapeno pepper, seeded & membranes removed, diced
2 tbsp minced fresh cilantro

In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.

Watermelon-Mango-Jicama Salsa

Source: Food Blogga

Source: Food Blogga

Serves: 4

2 cups diced watermelon
1 cup diced mango
¾ cup diced, de-seeded, peeled cucumber
¾ cup diced jicama
2-3 green onions, finely chopped
1 serrano chile, with half the seeds
1 small avocado, diced
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon olive oil
1 teaspoon rice vinegar
2 tablespoons each of fresh chopped mint and cilantro
Salt, to taste

Mix everything together.

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