Three salsas without tomatoes

The Associated PressJuly 24, 2013 

Matthew Mead Caption: In this image taken on June 3, 2013, from left, strawberry-fennel salsa, apple-pepper salsa, and cucumber-corn salsa are shown served in bowls in Concord, N.H. (AP Photo/ Matthew Mead)

AP

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.

<b>Apple-pepper salsa</b>

Ingredients:Start to finish: 10 minutes. Makes 3 cups

<b>• Ingredients:</b>

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

2 bell peppers, cored and chopped

1 jalapeño, chopped

1 clove garlic, minced

¼ cup chopped mint

¼ cup chopped cilantro

2 tablespoons cider vinegar

1 tablespoon lime juice

Salt and ground black pepper

<b>• Instructions<'/b>

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

Per ½ cup: 40 calories; 0 calories from fat (0 per- cent of total calories); 0 g fat (0 g sat.; 0 g trans fats); 0 mg chol.; 10 g carb.; 2 g fiber; 6 g sugar; 1 g protein; 85 mg sodium.

<hr>

<b>Cucumber-Corn Salsa</b>

Start to finish: 10 minutes. Makes 3 cups

<b>• Ingredients:</b>

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 dill, chopped

Zest and juice of 1 lemon

Hot sauce, to taste

Salt and ground black pepper

<b>• Instruction:</b>

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 ½ cup: 45 calories; 10 calories from fat (22 per- cent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg chol.; 10 g carb.; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium.

<hr>

<b>Strawberry

Fennel Salsa</b>

Start to finish: 10 minutes. Makes 3 cups

<b>• Ingredients:</b>

1 fennel bulb, chopped

1½ cups strawberries, hulled and diced

1 medium shallot, minced

2 tablespoons white balsamic vinegar or sherry vinegar

2 tablespoons fresh tarragon, minced

½ small hot pepper (such as jalapeño), minced

Salt and ground black pepper

<b>• Instructions:</b>

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

Per ½ cup: 30 calories; 0 calories from fat (0 per- cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg chol.; 7 g carb.; 2 g fiber; 3 g sugar; 1 g protein; 105 mg sodium.

 

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