ISO Fruity Salsa for chips (not mango)

[Chocolate Rose]

If the Strawberry Salsa recipe gets good reviews I'm going to make it next weekend. But, I wanted one more fruit salsa, too. I've made mango before and since we'll be having Mango Marguirittas I'd like to use a different fruit. I'm tempted by some of the peach recipes but they all seem to say to serve with some kind of meat rather than chips. Any tried and true suggestions?
TIA

[sneezles]

Originally posted by Chocolate Rose
I'm tempted by some of the peach recipes but they all seem to say to serve with some kind of meat rather than chips. Any tried and true suggestions?
TIA

Peach salsa is great with chips! It's one of our favorites. I wouldn't let the serving suggestion stop you forom using a recipe.

[browneyed bips]

Sometimes I sub raspberries for tomatoes to make a savory fruit salsa. I don't use a recipe, but I know I use raspberries, onions, jalapenos, cilantro, salt pepper and either lime juice or raspberry vinegar to taste. It's really good with chips. Pretty color too.

[sneezles]

Here's a recipe...

PEACH Salsa

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh peaches -- peeled & diced
1/2 cup red onion -- diced
1/2 cup red bell pepper -- diced
1/2 teaspoon jalapeno -- minced
2 teaspoons Olive oil
2 tablespoons Lime juice
1/4 cup fresh mint -- minced
2 teaspoons fresh ginger -- grated

Combine all ingredients. Let flavors mellow for 30 minutes and serve.

Peppered Pear-Raspberry Salsa



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Anjou pears -- peeled and cored
seeded and chopped -- 1/4-inch dice
3 serrano pepper -- minced
1 cup sweet white wine
1/2 cup raspberry vinegar
1 lime -- juiced
1 pint fresh raspberries -- cut into 1/2-inch pieces
teaspoon finely grated fresh ginger
1/2 teaspoon crushed red pepper flakes

Place pear pieces in a small, deep, preferrably glass bowl. Add the chiles, wine, vinegar and lime juice. Cover and refrigerate overnight. Drain and discard the marinade and chile pieces, reserving 2 tablespoons of liquid.
Add the raspberries (cut fruit that is too large) to the pears. In a small bowl, mix together the reserved liquid, ginger and pepper flakes. Pour this over the fruit. Stir gently to coat. Serve immediately or cover and refrigerate no more than 2 hours prior to use. This salsa will not keep.
Makes about 1 1/2 cups.

[per 1/4 cup: 79 cals, 0.4g fat]

NOTES : The heady contrast between spicy hot and sweet makes this unusual salsa a fascinating complement to roast poultry or pork. TIP: Underripe pears would be too grainy for this salsa. Substitute canned pears in their own juice, if necessary.

[AndreaU]

How about pineapple or watermelon salsa??

Pineapple Salsa
2 cups finely chopped fresh pineapple
2 T. minced red bell pepper (seeded)
2 T. red pepper flakes
4 t. minced fresh cilantro
1 t. sugar
1 T. rice wine vinegar

Combine all the ingredients in a mixing bowl.


Watermelon Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 T. lime juice
2 T. chopped fresh cilantro
1 T. chopped green onions
1 T. chopped jalapeno pepper
1/2 t. garlic salt

Combine everything in a bowl; mix well and serve.

[Chocolate Rose]

Sneezles, you talked me into it. I'm going to make peach. I think I'll try the recipe that you posted. Have you made it before?

browneyed bips, raspberry sounds really wonderful!! I'm going to save your instructions for later in the summer when I can get good raspberries. Thanks!!

Andrea, the pineapple and watermelon look great, too. Have you made either of them??

[Salsera]

How about an apple salsa? Might be good for later on...in the fall for example. Here's a recipe I jotted down sometime ago...

APPLE SALSA WITH CILANTRO AND LIME
Houston Chronicle

(Cameo Apple Marketing Association recipe)

2 cups diced apples
1/2 cup diced red onion
1/2 cup chopped Anaheim chile
1 jalapeño pepper, finely chopped
1/4 cup lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

·Combine all ingredients in large bowl and mix well. Cover with plastic wrap and refrigerate hour or until ready to serve.

Makes 8 (1/2-cup) servings, each 28 calories, 7.2 grams carbohydrates, 1.2 grams fiber, 0.2 grams fat, 61.3 milligrams sodium.

[sneezles]

Originally posted by Chocolate Rose
Sneezles, you talked me into it. I'm going to make peach. I think I'll try the recipe that you posted. Have you made it before?

Many times and the substitution I've made is to use yellow or orange bell pepper in place of the red. I don't realy care for red (or especially green) unless cooked a long time in a sauce.

[AndreaU]

Originally posted by Chocolate Rose
Andrea, the pineapple and watermelon look great, too. Have you made either of them??

I've made the pineapple salsa (yum!) but I have yet to try the watermelon one. If anyone else gets to it first, let me know how it is!

[emily]

I know you've already decided on the peach, but I've been meaning to review this banan salsa that Pony posted on the Favorite dip to go with tortilla chips? thread. I really liked this salsa, it's so different because of the sweet bananas, a great foil for salty chips. Plus with the peppers, onions, jalepenos and lime juice it still reminds you of a typical salsa. The only change I made was to leave out the oil because it seemed to be juicy enough.

Banana Salsa

2 medium bananas, chopped
1/2 c. green bell pepper, chopped
1/2 c. red bell pepper, chopped
3 green onions, chopped
1 Tbsp. chopped fresh cilantro
2 Tbsp. light brown sugar
3 Tbsp. lime juice
1 Tbsp. vegetable oil
1 small jalapeno pepper, chopped
salt and pepper to taste

Combine all ingredients except for jalapeno. Stir gently. Add jalapeno, stir again. Refrigerate for 3 hours. Serve with tortilla chips. Best eaten the day it is made. (Otherwise the bananas start to brown)

[Chocolate Rose]

Salsera, the apple salsa looks interesting! I'm copying it, too.

Thanks, Sneezles! I like red peppers so will go ahead and make it as written. Thanks again!

Emily, thanks for pointing the banana salsa out. I had skipped over it just because I'm not a huge banana lover. But, with your review, I may make it for the 4th of July.

[golden1225]

I love this thread! Fruity salsas are my favorite appetizer to serve to guests. And shame on me....I promised the Strawberry Salsa, which I had every intention of making Friday night, but came home without the tomatoes! I've been away all weekend, but will make it tomorrow, PROMISE!!!
As for my tried and true fruit salsa, it's this one. Came from Taste of Home magazine, and EVERYONE raves over it!


* Exported from MasterCook *

Peachy Avocado Salsa
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/4 ounces sliced peaches -- drained and diced
1 avocado (medium ripe) -- peeled and diced
1 tablespoon lime juice
2 cups tomatoes -- diced and seeded
1/4 cup onion -- diced
2 tablespoons fresh cilantro -- minced
1 tablespoon cider vinegar
2 teaspoons jalapeno -- chopped
1 clove garlic -- minced
1/4 teaspoon salt

In a bowl, combine the peaches, avocade and lime juice. Add the remaining ingredients and lightly toss just until combined. Refrigerate for at least 30 minutes.

Source:
"Taste of Home magazine"
Copyright:
"April/May 2002"
Yield:
"3 cups"

[Pony]

Originally posted by emily
I know you've already decided on the peach, but I've been meaning to review this banan salsa that Pony posted on the Favorite dip to go with tortilla chips? thread. I really liked this salsa, it's so different because of the sweet bananas, a great foil for salty chips. Plus with the peppers, onions, jalepenos and lime juice it still reminds you of a typical salsa. The only change I made was to leave out the oil because it seemed to be juicy enough.

Banana Salsa

2 medium bananas, chopped
1/2 c. green bell pepper, chopped
1/2 c. red bell pepper, chopped
3 green onions, chopped
1 Tbsp. chopped fresh cilantro
2 Tbsp. light brown sugar
3 Tbsp. lime juice
1 Tbsp. vegetable oil
1 small jalapeno pepper, chopped
salt and pepper to taste

Combine all ingredients except for jalapeno. Stir gently. Add jalapeno, stir again. Refrigerate for 3 hours. Serve with tortilla chips. Best eaten the day it is made. (Otherwise the bananas start to brown)

I've been busy at work/home and haven't had time to play on the boards . I just saw this thread and was going to post the banana salsa recipe. Thanks Emily!!! Glad you liked it. We love it. A friend of mine recently made a pineapple salsa, she said she got the recipe from the Joy. It was very good.

Michelle

[bobmark226]

duplicate

[bobmark226]

Originally posted by Salsera
How about an apple salsa? Might be good for later on...in the fall for example. Here's a recipe I jotted down sometime ago...

APPLE SALSA WITH CILANTRO AND LIME
Houston Chronicle

(Cameo Apple Marketing Association recipe)

2 cups diced apples
1/2 cup diced red onion
1/2 cup chopped Anaheim chile
1 jalapeño pepper, finely chopped
1/4 cup lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

·Combine all ingredients in large bowl and mix well. Cover with plastic wrap and refrigerate hour or until ready to serve.

Makes 8 (1/2-cup) servings, each 28 calories, 7.2 grams carbohydrates, 1.2 grams fiber, 0.2 grams fat, 61.3 milligrams sodium.

I made and posted on this one a month or so ago. It's terrific.

I also have a great blueberry one, just have to find it!

BOB