Magazine article Sunset


Magazine article Sunset


Article excerpt

Colorful and crunchy, these fruit and vegetable relishes resemble salsas, yet they're also refreshingly akin to salads. Hence their hybrid name. Eat them to accent grilled meats, or serve them as salads.

Red and Yellow Pepper Salad-Salsa

1 large (1/2 lb.) red bell

pepper, stemmed,

seeded, and diced

1 large (1/2 lb.) yellow bell

pepper, stemmed,

seeded, and diced

2/3 cup minced jicama

2 tablespoons minced

fresh cilantro

(coriander) 1 1/2 tablespoons seasoned

rice vinegar (or rice

vinegar plus 1/2

teaspoon sugar) 1/2 to 3/4 teaspoon hot chili

oil or 1/2 teaspoon


In a bowl, mix red bell pepper, yellow bell pepper, jicama, cilantro, rice vinegar, and chili oil to taste. Makes about 2 3/4 cups. Per 1/4 cup: 15 cal.; 0.4 g protein; 0.3 g fat (0 g sat.); 2.8 g carbo.; 1.9 mg sodium; 0 mg chol.

Nectarine, Plum, and Basil Salad-Salsa

2 large (about 3/4 lb. total)

firm-ripe nectarines,

pitted and diced

2 large (about 6 oz. total)

firm-ripe plums, pitted

and diced

1/4 cup firmly packed fresh

basil leaves, minced 1 1/2 tablespoons balsamic

vinegar or red wine


1 tablespoon honey

In a bowl, mix nectarines, plums, basil, balsamic vinegar, and honey. Makes about 2 3/4 cups. Per 1/4 cup: 28 cal.; 0.4 g protein; 0.2 g fat (0 g sat.); 7.1 g carbo.; 0.2 mg sodium; 0 mg chol. …

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