Salsa, Ole: Salsa Recipes are Not Just for Mexican Dishes

Salsas ole! Salsa is a simple and filling appetizer, served in most Mexican restaurants. There are many types of salsas, from hot to sweet. So if you looking for something to bring to a party, try making a salsa, you be surprised at the reaction, people will give you and ask you for the recipe.

Fresh Key Lime Salsa

You can use habanero peppers instead of jalapeno, but be sure to remove the seeds and only use half of the pepper. They are the hottest peppers anywhere!
4 medium very ripe tomatoes, peeled, seeded and diced
1 fresh jalapeno pepper*, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 medium red onion, minced
1/2 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Juice of 2 Key limes or 1 small lime
In a medium size glass bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, sugar, and salt and pepper. Combine well. Add the juice; cover and refrigerate for 4-5 hours before serving.
Serve with fresh tortilla chips

Apricot or Peach Salsa
1 1/2 cups chopped fresh apricots or peeled peaches
3/4 cup chopped red or green sweet pepper
3/4 cup chopped, seeded cucumber
1/4 cup sliced green onion
1 to 2 fresh jalapeño peppers, seeded and finely chopped
2 tablespoons honey
2 tablespoon lime juice
1 tablespoon snipped fresh cilantro or parsley
In a medium mixing bowl combine all ingredients. Cover; chill in the refrigerator for up to 4 hours, stirring once or twice. Serve with a slotted spoon.
Makes about 2 1/2 cups.

Cantaloupe Salsa
1 (2 pound) ripe cantaloupe
1/2 sweet red bell pepper, seeded
2 serrano chiles, finely minced
2 tablespoons finely-chopped cilantro
1 tablespoon unseasoned rice vinegar
Juice of 1 Mexican lime
Sugar, to taste
Cut cantaloupe and red pepper into 1/4-inch cubes. Combine with chiles, cilantro, vinegar, and lime juice. Add sugar, if necessary. Let sit for 30 minutes in the refrigerator before serving. Use it the same day it is made.

Cranberry Salsa
12 ounces fresh cranberries, washed
1 small white onion, chunked
1/2 cup parsley leaves
4 ounces green chiles, diced
2 to 3 jalapeños, diced (optional)
2 teaspoons grated orange zest
2 teaspoons lemon juice
1/4 cup orange juice
3 tablespoons honey
Salt, to taste
Combine cranberries, onion and parsley in a food processor and chop fine. Add remaining ingredients and refrigerate at least 4 hours. This salsa will keep in the refrigerator for up to three days

Mango Pineapple Salsa
1 mango or papaya, diced
1/2 cup finely chopped white onion
1 cup diced fresh pineapple
1/4 cup chopped cilantro
4 ounces diced green chiles
3 to 4 dashes hot pepper sauce
Combine all ingredients and refrigerate. This salsa will keep in the refrigerator up to 3 days

Pineapple Salsa
Do not use canned pineapple in this recipe - only fresh pineapple will work.
1 cup very ripe peeled, cored, and diced pineapple
2 teaspoons grated piloncillo
1 teaspoon unseasoned rice vinegar
2 serrano chiles, minced
1/4 cup finely-chopped red bell pepper
Juice of 1 Mexican lime
1 tablespoon finely minced cilantro
Mix all ingredients together. Taste and add more lime and chiles as needed.
To cook it, mix all ingredients together except the lime and cilantro. Bring to a boil and simmer for 20 minutes. Cool, then add lime juice and cilantro. Serve at room temperature.

Strawberry-Almond Salsa
1 pint strawberries, rinsed,
hulled and quartered
1/4 teaspoon minced jalapeño or serrano chile
1 tablespoon chopped fresh mint
1 tablespoon amaretto
2 tablespoons granulated sugar
1/2 cup toasted sliced almonds
Place half the strawberries in a large bowl. Add chile, mint and amaretto. Sprinkle on the sugar. Refrigerate for 20 minutes to 3 hours, tossing occasionally. Just before serving, stir in remaining strawberries and almonds.

Tropical Salsa
2 ripe mangoes, diced
1 cup diced fresh tomato
1 cup diced red bell pepper
1 cup diced red onion
2 tablespoons minced garlic
1 jalapeño pepper, minced
2 teaspoons ground cumin
2 tablespoons olive oil
4 tablespoons red wine vinegar or sherry vinegar
1/2 cup fresh lime juice
Zest of 2 limes
Freshly-ground pepper
Dash Tabasco or other pepper sauce
1 cup coarsely chopped fresh cilantro
Place all of the ingredients in a glass bowl and mix very well. Marinate for 2 to 3 hours in the refrigerator before serving.
Yields 1 quart.

Watermelon Salsa
2 cups chopped watermelon, seedless
3/4 cup chopped sweet onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chiles
1/4 cup chopped fresh cilantro
1 large clove garlic, finely chopped
1 tablespoon brown sugar
1/2 teaspoon salt
Stir together all ingredients in bowl. Refrigerate, covered, at least one hour to blend flavors. Stir before serving.
Makes 4 cups.

Raspberry Salsa
1 tablespoon olive oil
1 small onion, chopped
16 ounces frozen raspberries, unsweetened
3/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon chili powder
1 (8 ounce) can crushed pineapple, drained well
1 (4 ounce) can chopped, green chiles, drained
5 sprigs cilantro, chopped
1/4 teaspoon grated lemon rind
In a 3-quart saucepan, cook onions in oil over medium heat until tender. Stir in berries, brown sugar, salt, chili powder and 2 tablespoons water; cook until berries are mushy. Remove from heat. Stir in pineapple and chiles; let cool.
Refrigerate, covered.
Before serving, mix in cilantro and lemon rind.