Matthew Mead / Associated Press

Fresh fruits and veggies are used in strawberry-fennel, apple-pepper and cucumber-corn salsas.

Create some new salsa varieties

Published: Thursday, Jul. 4, 2013 - 12:00 am | Page 12X
Last Modified: Thursday, Jul. 4, 2013 - 9:22 am

Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?

With all of summer's bounty, there are plenty of fresh fruits and vegetables that make fantastic salsas. Scoop them up with chips or crackers, or add them to sandwiches, salads, burgers and tacos.

We came up with three simple salsas, but they are easily tweaked to whatever is fresh or happens to be in your refrigerator. Switch out the apples for peaches or plums, even chopped strawberries. Don't like dill? Opt for basil or tarragon.

Apple-pepper salsa

Prep time: 10 minutes Makes 3 cups

INGREDIENTS

1 large crisp-tart apple (such as Fuji or Gala), cored and chopped

2 bell peppers (any color), cored and chopped

1 jalapeño pepper, chopped

1 clove garlic, minced

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

2 tablespoons cider vinegar

1 tablespoon lime juice

Salt and ground black pepper

INSTRUCTIONS

In a medium bowl, toss together the apples, peppers, jalapeño, garlic, mint, cilantro, vinegar and lime juice. Season with salt and pepper.

Per 1/2 cup: 40 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 6 g sugar; 1 g protein; 85 mg sodium.


Cucumber-corn salsa

Prep time: 10 minutes Makes 3 cups

INGREDIENTS

2 ears of corn, husks and silk removed

1 large cucumber, peeled, seeded and chopped

2 stalks celery, chopped

4 scallions, thinly sliced

2 tablespoons chopped fresh dill

Zest and juice of 1 lemon

Hot sauce, to taste

Salt and ground black pepper

INSTRUCTIONS

Carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end and use a knife to saw down the length of the cob.

In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper.

Per 1/2 cup: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium.


Strawberry-fennel salsa

Prep time: 10 minutes Makes 3 cups

INGREDIENTS

1 fennel bulb, chopped

1 1/2 cups strawberries, hulled and diced

1 medium shallot, minced

2 tablespoons white balsamic vinegar or sherry vinegar

2 tablespoons fresh tarragon, minced

1/2 small hot pepper (such as jalapeño), minced

Salt and ground black pepper

INSTRUCTIONS

In a medium bowl, mix together the fennel, strawberries, shallot, vinegar, tarragon and hot pepper. Season with salt and pepper.

Per 1/2 cup: 30 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 2 g fiber; 3 g sugar; 1 g protein; 105 mg sodium.

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Read more articles by Alison Ladman



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