Add some variety to your fall meals, gatherings and tailgate parties with delicious salsa. Remember that salsa is not always made with tomatoes, as you will discover when you try these recipes.
Fruit Salsa with Cinnamon Tortilla Chips
1 apple, peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon
In a medium bowl, mix together apple, strawberries, kiwis, bananas, limejuice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Heat oil in a medium heavy saucepan to 375 degrees. Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
Place white sugar and cinnamon in a large Ziploc plastic bag. Drop fried tortilla triangles into the bag and shake to coat. Serve the cinnamon chips warm with the chilled fruit salsa.
2 (14.5 ounce) cans diced tomatoes
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
2 tablespoons lemon juice
1 fresh jalapeno pepper, chopped
1/3 cup chopped fresh cilantro
1/2 large yellow onion, chopped
3 drops hot pepper sauce
1 clove garlic, minced
In a blender, place diced tomatoes, diced tomatoes with green chile peppers, lemon juice, jalapeno pepper, cilantro, yellow onion, hot pepper sauce and garlic. Blend until smooth. Chill in the refrigerator until serving.
2 large tomatoes, finely chopped
5 green onions, chopped
3 tablespoons olive oil
3 1/2 tablespoons tarragon vinegar
1 (4 ounce) can chopped green chile peppers
1 (2.25 ounce) can chopped black olives
1 teaspoon garlic salt
1 teaspoon salt
In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.
1 can (15.25 ounces) whole kernel corn, drained
1 can (4.5 ounces) chopped green chiles, undrained
1 jalapeno chili, seeded and finely chopped
1/4 cup chopped green bell pepper
1/4 cup sliced green onion
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
Mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.
Jen's Fresh and Spicy Salsa
5 roma (plum) tomatoes, seeded and chopped
10 green onions
2 fresh jalapeno peppers, seeded
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons hot pepper sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the limejuice, hot pepper sauce, black pepper, garlic powder, and salt.
1 (16 ounce) package frozen corn kernels, thawed
1 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados, peeled, pitted and diced
In a large bowl, mix corn, olives, red bell pepper and onion. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. Stir avocados into the mixture before serving.