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Let's Talk Salsa!

© Tonja Brossette

Jicama Onion Salsa
2 medium jicama, peeled and diced
1 large Vidalia or sweet, white onion, diced
2 small carrots, peeled and diced
3 large cloves of fresh garlic, peeled and chopped
The juice of one large lime
2 medium jalapenos, seeded and finely chopped
4 dried ancho chili peppers, finely chopped
1 fresh habanaro pepper, seeded and finely chopped
¼ cup fresh cilantro, chopped
Salt and pepper to taste

Add all ingredients to a blender container or food processor bowl and process intermittently until a chunky, but blended, consistency is obtained. This recipe can be altered to make a chunky salsa by foregoing the blending step; Just mix all ingredients in a medium bowl and refrigerator at least 2 hours to blend flavors.

This is a "kicky" fruit and tomato blend sure to cool off any warm, summer picnic!

Papaya Tomatillo Salsa
1 ripe papaya, peeled, seeded and diced
4 small green tomatillos, paper removed
1 medium plum tomato, diced
½ of a large fresh jalapeno pepper, seeded and finely chopped
2 whole green onions, finely chopped
2 T. dried ancho chili, finely chopped or ground
2 T. of lime or orange juice
Pinch of salt
Freshly ground black pepper to taste

Combine all ingredients in a medium bowl. Cover tightly and marinate flavors in the refrigerator for at least 2 hours to blend flavors.

When you think pears, you most likely rarely think salsa! Believe it or not, sweet fresh pears compliment the spicy flavor of the jalapenos in this salsa in a very flavorful way!

Spicy Pear Salsa
2 medium plum tomatoes
2 fresh pears, peeled, cored and diced or cubed
1 T. of fresh lemon juice
3 T. of chopped, fresh cilantro
5 -6 large green onions, finely chopped
1 medium jalapeno pepper, seeded and minced
1 T. of red wine vinegar
1 tspn. of honey

In a medium saucepan, blanch tomatoes in boiling water for 2 minutes. Rinse immediately under cold water to cool and stop the cooking process. Cut tomatoes in half and scoop the seeds out with a spoon, then dice into chunky pieces. In a medium bowl, combine the tomatoes, diced pears, green onions and jalapenos and toss well with the lemon juice. Combine vinegar and honey in a small bowl and drizzle over the mixture and toss to coat evenly. Serve with baked tortilla chips or as a topping to chicken or a fresh, green salad.

Bon Apetit!