Salsa Recipes

Avocado and Tropical-Fruit Salsa

After mixing this salsa, chill it and serve it immediately. It makes a good dipping sauce with tortilla chips and is also a tasty accompaniment with grilled pork or salmon.

* Note: Wear rubber gloves when handling chilies to avoid burns. If you prefer a milder salsa, use the Anaheim chili instead of the jalapeno.

Ingredients:

3/4 cup canned, crushed pineapple, drained
2 kiwis, peeled and finely diced
1 cup finely diced papaya
1 clove garlic, minced
2 ripe avocados, pitted, peeled and diced
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 jalapeno chili, or 1 Anaheim chili, seeded and finely chopped
juice of 2 limes, or to taste
salt and pepper, to taste

Preparation:

Gently toss together all ingredients.

Prep time: 30 minutes
Serves: 6
Nutritional information per serving: 160 cal.; 2 g pro.; 18 g carb.; 10 g fat (2 sat., 7 monounsat., 1 polyunsat.); 0 mg chol.; 11 mg sod.; 5 g fiber; 10 g sugar; 54 percent calories from fat.

Tomatillo and Yellow Tomato Salsa with Tortilla Chips

This salsa is best when made an hour to a day ahead of serving. It is similar to traditional fresh salsas served in Mexico. Serve it as a topping for tacos or chilies rellenos or as a dipping salsa with tortilla chips.

* Note: The prep time does not include the chill time before salsa is served. Wear rubber gloves when handling jalapenos to avoid burns.

Ingredients:

2 Tbs. vegetable oil
6 tomatillos (about 1/2 pound), husks discarded and the fruit rinsed under warm water and chopped fine
3 large yellow tomatoes, diced fine
1 large red tomato, diced fine
1 small yellow bell pepper, chopped fine
1 large onion, chopped fine
1 to 2 jalapeno chilies, minced
1/4 cup chopped fresh cilantro
juice of 1 lime
salt to taste
1/2 tsp. cumin or to taste

Preparation:

In a bowl, combine oil, tomatillos, tomatoes, bell pepper, onion, jalapenos, cilantro, lime juice, salt to taste and cumin. Chill salsa at least one hour or overnight. Serve with your favorite tortilla chips.

Prep time: 30 minutes
Serves: 12
Nutritional information per serving (without chips): 48 cal.; 1 g pro.; 6 g carb.; 2 g fat (0 sat., 1 monounsat., 1 polyunsat.); 0 mg chol.; 64 mg sod.; 1 g fiber; 2 g sugar; 46 percent calories from fat.

Pineapple Habanero Salsa

This recipe can be made a day in advance and stored in the refrigerator. Bring it to room temperature before serving. Serve with grilled chicken or pork. The recipe is based on one from Gourmet magazine's May 2002 issue.

* Note: Wear rubber gloves when handling chilies to avoid burns. The prep time does not include the chill time before the salsa is served.

Ingredients:

2 cups crushed, canned pineapple, drained, but reserve 2 tbsp. of juice
2 Tbs. fresh lime juice
1 Tbs. mild molasses or honey
3 scallions, finely chopped
1/4 to 1/2 tsp. minced seeded habanero chili, or half of a jalapeno chili, seeded and minced
1 tsp. chopped fresh thyme
3/4 tsp. salt
1/4 tsp. ground allspice

Preparation:

Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.

Prep time: 25 minutes
Serves: 4
Nutritional information per serving: 95 cal.; 1 g pro.; 25 g carb.; 0 g fat; 0 mg chol.; 441 mg sod.; 1 g fiber.