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Pineapple Mango Salsa

Submitted by Jennifer Rodden

• 1 whole pineapple, peeled and diced
• 1 whole mango, diced
• ½ whole medium red onion, finely diced
• 1 whole jalapeno, seeded and diced
• Fresh cilantro, chopped
• 1 whole lime, juiced
• Dash of kosher salt
• Dash of granulated sugar (optional)

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

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Homemade Salsa

A Paula Deen recipe

•  3 large, ripe tomatoes
• 1 small onion (finely chopped)
• 1 small green bell pepper (minced, seeds and veins removed)
• 1 (4-ounce) can of chopped green chiles (with juice)
• 1 clove of garlic (minced)
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil

Optional Ingredients:

• 1 small red onion (finely diced)
• 2 (15-ounce) can of black beans (drained and rinsed)
• 1 large avocado (peeled and diced)
• 1 mango (peeled and diced)
• ½ cup pineapple chunks
• 2 limes (juiced)
• Salt and pepper (to taste)

Combine all ingredients in a large glass bowl. Stir well and cover until time to serve.

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Sailors Salsa

Submitted by Laura Haas Knight

• 2 cans mixed fruit, diced (I prefer Dole’s tropical mixed fruit-pineapple, papaya, mango)
• 1 red sweet bell pepper, diced
• 1/4 cup chopped red onion
• 3 tablespoons cilantro, chopped
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 tablespoons dark spiced rum (Captain Morgan’s)
• 3-4 tablespoons cumin
• Fresh garlic (I love garlic so I use 4 cloves) salt, to taste

Dice and combine all ingredients and refrigerate until chilled. This makes an excellent side with white fish (tilapia, halibut), chicken or pork.

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Salsa Verde: Green Tomatillo Sauce

A Rick Bayless recipe

•  8 ounces of tomatillos (husked and rinsed)
• Hot green chiles (to taste, stemmed)
• 5 or 6 sprigs of fresh cilantro (thick stems removed, roughly chopped)
• ¼ cup finely chopped onion
• ¼ cup water
• Salt (to taste)

Raw salsa:

Chop the tomatillos and chiles and combine them, in a food processor or blender, with cilantro and water. Process until the mixture becomes a coarse puree then scrape into a serving dish. Stir in the onion after rinsing under cold water and removing excess moisture. Season with salt.

Roasted salsa:

Preheat the broiler on high then roast tomatillos and chiles until darkly roasted (put baking sheet 4 inches below the broiler for about 5 minutes). Flip chiles over and roast for another 4 to 5 minutes, until they are blackened in spots and blistered.

Combine the tomatillos and chiles in a food processor, making sure to pour in the juice that has collected on the baking sheet. Add cilantro and water then blend until the mixture is a coarse puree. Scrape into a serving dish and add rinsed onion (after removing excess moisture). Stir in onion and salt.

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Chunky Salsa

Submitted by Kristin Everidge

• 1 pint cherry or grape tomatoes (diced)
• 1 cup frozen yellow corn (thawed)
• 1 can black beans (drained and rinsed)
• 2 cloves of garlic (minced)
• 1/2 cup of red onions (diced)
• Juice from 1/2 a lime
• 1 handful of cilantro (finely chopped)
• Drizzle of olive oil
• Salt and pepper to taste

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Avocado Salsa

A Trisha Yearwood recipe

•  2/3 cup grape tomatoes (chopped)
• ½ cup pineapple (finely chopped)
• 3 medium avocadoes (diced)
• ½ cup sweet onion (finely chopped)
• 1/8 cup fresh cilantro (finely chopped)
• 1 tablespoon lime juice
• 1 teaspoon crushed red pepper flakes
• ¼ teaspoon garlic salt
• Black pepper (to taste)

Mix all ingredients in a bowl.

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Salsa

An Alton Brown recipe

• 6 Roma tomatoes (chopped)
• 4 cloves of garlic (minced)
• 2 jalapenos (seeded and minced)
• 2 roasted jalapenos (skinned and chopped)
• 1 red bell pepper (finely diced)
• ½ red onion (finely chopped)
• 2 dry ancho chiles (seeded, cut into short strips, and then snipped into smaller pieces)
• 1 tablespoon olive oil
• 1 lime (juiced)
• Chili powder, salt, and pepper (to taste)
• Scallions, cilantro, or parsley (to taste)

Combine all ingredients and refrigerate for up to 12 hours for maximum flavor.

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Black Bean Salsa

A Paula Deen recipe

• 2 (15-ounce) cans of black beans (rinsed and drained)
• 1 (17-ounce) package of frozen whole kernel corn (thawed)
• 2 large tomatoes (diced and seeded)
• 1 large avocado (peeled and diced)
• 1 small onion (diced)
• 1/8 to ¼ cup fresh cilantro (chopped)
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• Salt and pepper (to taste)

Combine all ingredients in a large bowl and cover. Chill overnight and add additional salt, pepper, and lime juice prior to serving, as necessary.