Magazine article Sunset

Salsa Redefined

Magazine article Sunset

Salsa Redefined

Article excerpt

Exploring flavors or combinations beyond tomatoes and chilies

WESTERNERS' LOVE affair with salsa has redefined this lively condiment. The classic tomato-based salsa has evolved to encompass a veritable free-for-all of fruit and vegetable combinations. Fruit salsas, in particular, have grown in popularity. The sweetness of fruit paired with piquant-hot seasonings makes these salsas especially refreshing with grilled chicken, fish, and meats. They even shine when used the old-fashioned way--scooped onto chips for snacking.

Tropical Fruit Salsa

1 cup 1/4-inch-dice peeled pineapple 3/4 cup 1/4-inch-dice firm-ripe peeled papaya 1/2 cup 1/4-inch-dice firm-ripe peeled mango 1/2 cup 1/4-inch-dice red bell pepper 3 tablespoons minced crystallized ginger 2 tablespoons minced green onion 2 tablespoons lime juice Salt

In a bowl, gently mix together pineapple, papaya, mango, bell pepper, ginger, onion, and lime juice, and add salt to taste.

Serve salsa, or if making ahead, cover and chill up to 2 hours. Makes about 3 cups.

Per 1/2 cup: 60 cal. (3 percent from fat;) 0.4 g protein; 0.2 g fat (0 g sat.); 15 g carbo.; 7.2 mg sodium; 0 mg chol.

Watermelon Salsa

2 cups 1/4-inch-dice seeded red or yellow watermelon 1 cup 1/4-inch-dice peeled jicama 1 fresh jalapeno chili, stemmed, seeded, and minced 2 tablespoons minced fresh cilantro (coriander) 3 tablespoons lime juice Salt

In a bowl, gently mix together watermelon, jicama, jalapeno, cilantro, and lime juice, and add salt to taste.

Serve salsa, or if making ahead, cover and chill up to 2 hours. …

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