Tuesday, July 29, 2008

Sweet Summer Salsas

My friend, Faith, knowing of my great love for all things salsan sent me these tasty, summer salsa recipes--the perfect addition to any summer happy hour! Now my only problem is--trying to decide which one to try first!


Fruit Salsa with Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 ounces raspberries
1 pound strawberries, hulled and sliced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons marmalade or any preserves

10 (10-inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 F. Spray one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake 8 to 10 minutes. Allow to cool 15 minutes. Serve chips with chilled fruit salsa.
Avocado, Tomato and Mango Salsa
1 mango, peeled, seeded and diced
1 avocado, peeled, pitted and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro and garlic. Stir in the salt, lime juice, red onion and olive oil. To blend the flavors, refrigerate for 30 minutes before serving. Serve with chips or pita.
Avocado Feta Salsa
2 plum tomatoes, chopped
1 ripe avocado, peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a bowl, combine tomatoes, avocados, onion and garlic. Add parsley and oregano. Gently stir in olive oil and vinegar. Stir in feta. Cover, and chill for 2 to 6 hours.
Spicy Bean Salsa
1 (15-ounce) can black-eyed peas, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4-ounce) can diced jalapeno peppers
1 (14.5-ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover and refrigerate overnight to blend flavors.
Source for recipes: AllRecipes.com

1 comment:

scmom (Barbara) said...

Ooooh, I've been looking for some new recipes to try. Thank you, Jane!