Note before we get started. ANY of these salsas can be adjusted to your taste as far as heat. I generally don't put any heat at all; however, these recipes are for medium hot salsas. You can also use other peppers like bananas or chiles, if you have them. That is the beauty of salsa making, there are NO RULES!!!! Just basics. If you want to serve to kids, sensitive stomachs or tongues, just totally leave out the peppers. These salsas are all good with or without the kick!
Watermelon Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped red onions
1 tablespoon very finely chopped jalapeno pepper
1/4 teaspoon garlic powder (fresh garlic is overpowering in this recipe, so use powered)
Salt to taste
Directions In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
Blueberry Salsa
2 cups chopped fresh blueberries
1 cup whole fresh blueberries
1 tablespoon finely chopped jalapeno pepper
1/3 cup chopped red onion
1/4 cup chopped red bell pepper
1 fresh lime, juiced
Salt to taste
Directions In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
Peach Salsa
6 large fresh peaches - peeled, pitted and chopped
1/4 cup chopped onion
1/4 cup red pepper, chopped
1 Tablespoon fresh lime juice
1 piece of crystallized ginger, slivered (I use one about the size of quarter)
1 teaspoons sugar (add a little more if you want sweeter)
Directions Make sure first three ingredients are chopped about the same size, small is better. In a medium bowl, mix together peaches, onions, pepper, juice, crystallized ginger and sugar. Cover and refrigerate until serving.
Recipe #2
I personally like this one....it has a very distinct flavor
8 fresh peaches, chopped
2 green onions with tops, thinly sliced
2 teaspoons chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon Asian five-spice powder
2 teaspoons garlic chile paste
1/8 teaspoon white pepper
Directions In a medium bowl, combine peaches, green onion, cilantro, and lime juice. Mix in five-spice powder, garlic chile paste, and white pepper. Cover, and refrigerate until ready to serve.
Green Tomato Salsa
4 green tomatoes, diced
1 onion, diced (I like red onions for this recipe)
1 small cucumber, diced same size as tomatoes
1/2 bunch cilantro
Juice of 1 lime
1 jalapeno pepper, very finely chopped
1 Tbs black pepper
Sea Salt
Directions: Chop jalapeno very finely. Either juice the lime or cut the flesh out and chop with the remaining ingredients. Chop all other ingredients to a small dice (1/4" inch or as desired). Toss it all together and enjoy! This gets better after it sits for a while.
Recipe #2 ( personally like this one best)
3 – 4 Green Tomatoes (chopped finely)
2 – 3 Peppers (a variety of colors and ‘heats’ also depends on preference, chopped finely)
1/2 medium Red Onion (chopped finely)
2 – 3 Cloves Garlic (crushed)
1 T. Cilantro (chopped)
1 T. Parsley (chopped)
1 Lime (juice)
1/4 C. Rice (sweetened) Vinegar
Salt & Ground Pepper to taste
Add Sugar to taste
Mix all the ingredients and let it sit for at least a 1/2 hour before serving, all the wonderful flavors marinate and blend nicely.
Mixed Fruit Salsa
1 cup (when chopped) of fresh fruit (ataulfo mango, cantaloupe, strawberries, honeydew, watermelon, peaches, nectarines, papaya, apricot, etc.)
1/2 bunch cilantro (about 1/4 cup chopped)
juice of 1 lime
1/2 medium sweet onion (walla walla, vidalia, etc.)
1 small jalapeño
Cut fruit into small cubes and place in small mixing bowl.
Add lime juice and finely minced cilantro.
Chop onion and jalapeño (remove pith and seeds first) into cubes the same as fruit.
Mix everything together in bowl and let sit in refrigerator for at least 30 minutes prior to meal to allow the flavors to blend.
Cabbage Salsa
1/2 head small red (green is fine, too...not a pretty), finely shredded and chopped (small pieces)
2 large tomatoes, finely diced
1/2 red onion, finely diced
3-4 cloves garlic, minced
1-2 tablespoons cilantro, finely diced
1 jalapeno, finely diced
1-2 limes, juiced
1 teaspoon salt
1 teaspoon turbinado sugar
Directions: Combine all ingredients and serve! It gets better as it sits, so if you can make it ahead of time, that's even better.
Red Cabbage Salsa
1 small head red cabbage, shredded and chopped (small pieces but not grated)
2 tsp. salt
1/4 cup rice wine vinegar
1 tablespoon cane sugar
1 red onion, chopped
4 cloves garlic, minced
1/2 red pepper, chopped
2 tomatoes, chopped
2 jalapeno peppers, seeded & finely chopped
1/2 bunch cilantro, chopped
Chop the cabbage and put into a large serving bowl. Toss with the salt, vinegar and sugar and set a side while you chop the remaining ingredients, or just let set for a few minutes. Add the onion, garlic, tomatoes, jalapenos and cilantro and toss to combine. It's best if you let the salsa sit for a while to let the flavors mingle and serve at room temperature. This salsa/slaw is beautiful and delicious but the flavor is quite strong, almost pickled. I LOVE this one!!!
