• Newsletters
  • Facebook
  • Twitter
°
Saturday, September 23, 2017
View complete forecast
News-Sentinel.com Your Town. Your Voice.

Enjoy this trio of summer salsas, no tomatoes needed

Salsa doesn't have to have a tomato base. Clockwise, from top, are cucumber-corn salsa, apple-pepper salsa and strawberry-fennel salsa. (By The Associated Press)
Salsa doesn't have to have a tomato base. Clockwise, from top, are cucumber-corn salsa, apple-pepper salsa and strawberry-fennel salsa. (By The Associated Press)
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Tuesday, July 02, 2013 12:01 am
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?With all of summer's bounty, there are plenty of fresh fruits and vegetables that make fantastic salsas. Scoop them up with chips or crackers, or add them to sandwiches, salads, burgers and tacos.

We came up with three simple salsas, but they are easily tweaked to whatever is fresh or happens to be in your refrigerator. Switch out the apples for peaches or plums, even chopped strawberries. Don't like dill? Opt for basil or tarragon.Start to finish: 10 minutes

Makes 3 cups

1 large crisp-tart apple (such as Fuji or Gala), cored and chopped

2 bell peppers (any color), cored and chopped

1 jalapeno pepper, chopped

1 clove garlic, minced

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

2 tablespoons cider vinegar

1 tablespoon lime juice

Salt and ground black pepper

In a medium bowl, toss together the apples, peppers, jalapeno, garlic, mint, cilantro, vinegar and lime juice. Season with salt and pepper.

Per 1/2 cup: 40 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 6 g sugar; 1 g protein; and 85 mg sodium.Start to finish: 10 minutes

Makes 3 cups

2 ears of corn, husks and silk removed

1 large cucumber, peeled, seeded and chopped

2 stalks celery, chopped

4 scallions, thinly sliced

2 tablespoons chopped fresh dill

Zest and juice of 1 lemon

Hot sauce, to taste

Salt and ground black pepper

Carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end and use a knife to saw down the length of the cob.

In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper.

Per 1/2 cup: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; and 105 mg sodium.Start to finish: 10 minutes

Makes 3 cups

1 fennel bulb, chopped

1 1/2 cups strawberries, hulled and diced

1 medium shallot, minced

2 tablespoons white balsamic vinegar or sherry vinegar

2 tablespoons fresh tarragon, minced

1/2 small hot pepper (such as jalapeno), minced

Salt and ground black pepper

In a medium bowl, mix together the fennel, strawberries, shallot, vinegar, tarragon and hot pepper. Season with salt and pepper.

Per 1/2 cup: 30 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 2 g fiber; 3 g sugar; 1 g protein; and 105 mg sodium.

Comments

News-Sentinel.com reserves the right to remove any content appearing on its website. Our policy will be to remove postings that constitute profanity, obscenity, libel, spam, invasion of privacy, impersonation of another, or attacks on racial, ethnic or other groups. For more information, see our user rules page.
comments powered by Disqus