Salsa Variety Is the Spice of Life

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 chiles to avoid burns. If you prefer a milder salsa, use the Anaheim chile 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 chile, or 1 Anaheim chile, seeded and finely chopped
juice of 2 limes, or to taste
salt and pepper, to taste

Preparation:

Gently toss together all ingredients.

Tomatillo and Yellow Tomato Salsa with Tortilla Chips

This salsa is best when made one hour to one day ahead of serving. It is similar to traditional fresh salsas served in Mexico. Serve it as a topping for tacos 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 Tbsp. 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 chiles, 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.