¡Salsa! for a Summer Day

Here are the salsa recipes from April's enrichment:

Cucumber-Mango Salsa

3 mangos- peeled, pitted and diced
1 cucumber- peeled, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1 bunch of green onions, finely diced
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
2 limes, juiced
1 can pineapple (optional)
Salt to taste

Mix together and refrigerate at least 2 hours.


Southwest Salsa
(Using canned tomatoes and corn, this is a good food storage recipe.)

1 (15.5 oz) can black beans, drained
1 (15.5 oz) can black-eyed peas, drained
5-6 fresh chopped tomatoes (or 1 (14.5 oz) can)
2 cups frozen corn kernels, thawed
1-2 chopped avocado(s)
½ medium onion, chopped (or green onions)
½ tsp. garlic salt
3/4 cup Italian salad dressing
¾ cup chopped cilantro

Mix ingredients and refrigerate for 20 min.


Pico de Gallo

6 roma (plum) tomatoes, diced
½ Vidalia onion, minced
½ cup fresh cilantro, chopped
1 jalapeño pepper, seeded and minced
1 lime, juiced
2 clove garlic, minced
1 pinch garlic salt
Salt to taste.

Stir ingredients together. Refrigerate 3 hours.


Fruit Salsa

2 kiwis, peeled and diced
2 apples, peeled cored and diced
1 lb. fresh strawberries, diced
1 lb. fresh raspberries
2 tbsp. granulated sugar
1-2 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor
Salt to taste

Mix together then cover and chill for at least 20 min.


Cinnamon Chips
(This is a complement to the recipe above. The tart flavor of the salsa is balanced by the sweetness of the chip.)

10 10-inch flour tortillas
2 cups cinnamon-sugar mixture to taste
Olive oil (or favorite variety)

Baked- Coat both sides of tortilla with olive oil. Cut into wedges with pizza cutter and dip in cinnamon sugar mix. Arrange pieces in a single layer on a baking sheet. Bake at 350 degrees for 7 minutes then flip the chips and bake for 5 more. Let cool and serve with fruit salsa.

Fried- Cut tortillas into triangles. Heat oil in frying pan and drop in a few at a time. Remove when golden brown and coat with cinnamon-sugar. Place on paper towels and serve.