WATERMELON SALSA

1 c. watermelon, diced and seeded

3/4 c. strawberries, diced

1/4 c. red onion, diced

2 tbsp. jalapeno, diced

2 tbsp. fresh mint leaves, finely chopped

2 tbsp. olive oil

1 tbsp. lime juice

1 tsp. honey

Gently stir together all ingredients and let stand for about 1 hour to blend flavors.  Serve with grilled chicken breasts or shrimp.

MEDITERRANEAN OLIVE SALSA

4 oz. small black Nicoise olives, pitted

4 oz. green Picholine or other green olives, pitted

2 oz. Kalamata olives, pitted

3/4 c. extra virgin olive oil

1 tsp. fresh thyme, minced

1 tsp. fresh rosemary, minced

pinch of crushed red pepper

1 tsp. lemon zest

1 tsp. orange zest

Mix all ingredients and let sit at room temperature for about 6 hours. Serve with grilled meat, fish, chicken or grilled pita bread. Makes 1 1/4 cups.

FRUIT SALSA

1 pint fresh strawberries (if available) diced

1 Anjou pear, cored and diced

1 red apple, cored and diced

1 tablespoon honey

1 tablespoon fresh lime juice

Combine all ingredients.  Serve at room temperature.  Serves 8 to 10.

FRUIT SALSA #2

3/4 c. small diced pineapple

3/4 c. small diced mango

1/2 c. small diced strawberries

1/4 c. small diced red onion

1 jalapeno, stemmed, seeded and finely chopped

2 tbsp. chopped fresh mint leaves

2 tbsp. freshly squeezed orange juice

1 tbsp. freshly squeezed lime juice

1/4 tsp. salt

In a medium glass, ceramic, or plastic bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20-30 minutes before serving. Excellent with grilled chicken or pork, or with tortilla chips.  Makes about 2 cups.

RODNEY’S RASPBERRY-JALAPENO JELLY

1 cup fresh or frozen raspberries
½ cup chopped green bell pepper
¼ cup chopped jalapeno pepper
3 cups white sugar
¾ cup apple cider vinegar
1/3 container liquid pectin

Sterilize jars and lids by immersing in boiling water for at least 5 minutes. In a saucepan, combine the raspberries, bell pepper, and jalapeno pepper with the sugar and cider vinegar. Bring mixture to a boil over medium-high heat and boil rapidly for 1 minute. Remove from heat and let stand 5 minutes. Stir in liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars and refrigerate after opening.

FREEZER PESTO

3 cups fresh basil leaves, packed
3/4 cup pine nuts
3 garlic cloves, minced
3/4 cup extra virgin olive oil
3/4 cup freshly grated Parmesan
pinch of kosher salt

Remove basil leaves from stems, rinse and dry. Place the basil leaves and pine nuts in a food processor and pulse a few times to chop. Add the minced garlic and pulse a few more times. With the food processor running, slowly add the olive oil in a steady stream. Stop and use a spatula to scrape down the sides of the food processor bowl. Add the grated cheese and salt and pulse again until the mixture is finely chopped and blended, but not pureed. Makes about 1 cup. Spoon mixture into sterilized 4 oz. jelly jars and seal with lids and screw bands. Makes about 8 4-oz. jars. Refrigerate to use within two days or freeze for longer storage.

LIBBA'S APRICOT PEPPER JELLY

2 cups red or green bell pepper strips
2 cups cider vinegar

¼ cup (or to taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin



Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to a boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once. Place in metal rack of a metal canner and cover with 1 to 2 inches of hot water. Bring water to a boil, cover with lid and process in boiling water bath for 15 minutes. Place a cloth on the counter and use jar lifter to remove hot jars to cloth. Cool for 12 to 24 hours. Makes 6 half-pint jars. Store in a cool, dry place. Refrigerate after opening jars for use.

JALAPENO JELLY RELISH

¼ to ½ cup canned jalapeno peppers, stems removed
¼ cup cider vinegar
¾ cup chopped red or green bell peppers
6 cups sugar
1 cup cider vinegar
red or green food coloring
6 oz. Certo pectin

This recipe requires the following canning equipment: water bath canner with a lid, metal jar rack, jar lifter, ladle, strainer and cheesecloth. Please read and follow all directions for the proper procedures to insure the safety of your canned food and equipment.

Place canned jalapeno peppers, ¼ cup cider vinegar and chopped bell peppers into blender and puree. Place sugar, 1 cup of cider vinegar and puree pepper mixture in a saucepan and bring to a boil. Skim off foam. Strain hot mixture through cheesecloth and return to saucepan. Add a few drops of food coloring and Certo pectin. Bring mixture to a boil again; remove from heat. Ladle hot jelly into 6 sterilized half-pint jelly jars leaving ¼-inch headspace. Wipe the tops of the jars with a clean damp cloth to remove any food particles. Seal jars with metal lids and then screw on metal bands, just until it begins to tighten. Place capped jars in rack inside of canner filled with heated water. Water should 1 to 2 inches over tops of jars. Bring water to a boil, covered with lid and process for 5 minutes. Remove hot jars from canner with jar lifter and set hot jars on a clean dishtowel to cool for 12 to 24 hours. Store in a cool, dry place.
To serve: Place a block of cream cheese on a plate and spoon pepper jelly over top. Spread on crackers. Refrigerate unused portion.

FRESH PINEAPPLE SALSA

1 cup fresh pineapple, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup chopped green onion
1 teaspoon fresh jalapeno, finely minced (or choose another mild or hot pepper)
1-2 tablespoons chopped fresh cilantro (or less for me!)
3 tablespoons light olive oil
3 tablespoons rice wine vinegar
dash cumin, to taste
dash of hot pepper sauce (Cholula is my favorite!)

Blend all ingredients in a bowl and allow to sit at room temperature for at least 30 minutes before serving with fish, chicken or pork.

I used Anaheim pepper in place of the jalapeno, since that’s what I had on hand. I like a little more cumin and a nice amount of Cholula too. Also added some of the pineapple juice. Delicious!

HONEY PEACH SAUCE

4 med. peaches, peeled
2 tbsp. lemon juice
2 tbsp. honey
½ tsp. black pepper, cracked
2 tsp. fresh thyme or ½ tsp. dried, crushed thyme

Cut up 3 of the peaches. In a blender or food processor, combine the cut-up fruit, lemon juice, honey, and black pepper; cover and blend until smooth. Transfer mixture to a small saucepan, and simmer, uncovered, about 15 minutes or until slightly thickened, stirring occasionally. Chop remaining peach and stir into sauce with thyme. Sauce may be made up to 24 hours in advance. Reheat over low heat, stirring occasionally. Serve with pork or chicken.

Peaches are divided into to varieties, clingstones and freestones. Fresh peaches are available from late May into August. One large peach has about 68 calories, 3 grams of fiber and 19% of the RDA for Vitamin C.

FRESH PEACH SALSA

2 cups chopped peaches
¼ cup chopped sweet red pepper
¼ cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 tbsp. orange juice
1 tbsp. minced fresh cilantro
2 tsp. lime juice
¼ tsp. salt

In a bowl, combine all ingredients and stir to blend. Cover and refrigerate for at least an hour. Serve with grilled chicken or fish.

Peaches are divided into to varieties, clingstones and freestones. Fresh peaches are available from late May into August. One large peach has about 68 calories, 3 grams of fiber and 19% of the RDA for Vitamin C.

BLACK BEAN CHERRY RELISH

1 ½ cups pitted sweet cherries, chopped
1 16-oz. can black beans, rinsed and drained
1 small yellow bell pepper, diced
¼ c. chopped onion
¼ c. chopped Anaheim or poblano chili pepper
2 tbsp. balsamic vinegar
1 garlic clove, minced
Salt to taste

Combine all ingredients in a medium bowl. Refrigerate at least 2 hours before serving. Makes a summery relish for grilled meat or poultry, especially duck.

Cherries are divided into two varieties: tart cherries used mainly for pie filling from Michigan, and sweet cherries from the northwest states for eating out of hand. A one-cup serving of sweet cherries has about 87 calories, 3 grams of fiber and 16% of the RDA for Vitamin C.

SWEET CHERRY BARBECUE SAUCE

2 cups pitted and halved fresh sweet cherries
2 tbsp. orange juice
2 tbsp. sherry
1 tbsp. sugar
1 tsp. grated orange peel
¾ tsp. Dijon mustard
¼ tsp. salt
3 drops Aromatic bitters (optional)
1 tbsp. cold water
2 tsp. cornstarch

Combine cherries, orange juice, sugar, orange peel, mustard, salt and bitters. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator. Serve with grilled chicken, ham or sausages.

Cherries are divided into two varieties: tart cherries used mainly for pie filling from Michigan, and sweet cherries from the northwest states for eating out of hand. A one-cup serving of sweet cherries has about 87 calories, 3 grams of fiber and 16% of the RDA for Vitamin C.

STRAWBERRY SALSA

8 oz. strawberries, cleaned and chopped
2 scallions, thinly sliced
2 tbsp. chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, seeded and finely chopped (optional)
Salt and freshly ground pepper

Stir strawberries, scallions, cilantro, lime juice and jalapeno (if using) together in a small mixing bowl, and season to taste with salt and pepper. Serve with grilled or pan-seared salmon.

Strawberries are harvested April through July. A one-cup serving of strawberries has 49 calories, 3 grams of fiber and 149% of the RDA of Vitamin C.

STRAWBERRY CHUTNEY

¼ cup packed brown sugar
¼ cup lemon juice
¼ cup raspberry vinegar
2 tbsp. honey
¼ teaspoon grated orange peel
¼ teaspoon prepared mustard
2 cups sliced fresh strawberries

In a saucepan, combine the first six ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, for 15 minutes or until slightly thickened, stirring occasionally. Stir in strawberries. Reduce heat to low; simmer 10 minutes longer or until thickened, stirring occasionally. Refrigerate overnight before serving.

Strawberries are harvested April through July. A one-cup serving of strawberries has 49 calories, 3 grams of fiber and 149% of the RDA of Vitamin C.

RASPBERRY BARBECUE SAUCE

3 cloves garlic, peeled
¼ tsp. olive oil
1 ¼ cups unsweetened raspberries
3 tbsp. brown sugar
1 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. molasses
1/2 tsp. lemon juice
1/4 tsp. crushed red pepper flakes
1/8 tsp. salt
1/8 tsp. pepper
1 dash onion powder

Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425 degrees for 15-20 minutes. Cool for 10-15 minutes. Place softened garlic in a small saucepan. Add the remaining ingredients. Cook over medium-low heat for 15-20 minutes until sauce is thickened and bubbly. Remove from the heat; cool slightly. Transfer to a food processor or blender; cover and process until smooth. Strain seeds through a fine-mesh sieve. Store in the refrigerator. Baste sauce on grilled chicken or pork during last few minutes of cooking. Serve additional sauce on the side.

Raspberries are very delicate and are harvested from June through October. A one-cup serving has about 64 calories, 8 grams of fiber and 54% of the RDA of Vitamin C.

RASPBERRY COULIS

3 cups fresh raspberries
2 tbsp. honey
1 tbsp. balsamic vinegar
¼ tsp. ground cinnamon
¼ tsp. freshly ground nutmeg

In a blender or food processor, combine all the ingredients and puree until smooth. Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice. Scrape the inside of the sieve periodically to dislodge any seeds that may be plugging the holes. Keep pushing the pulp firmly through the sieve until all that is left is a small number of seeds. Cover the puree and refrigerate until ready to use. Makes about 1 cup. Serve with grilled fish or chicken.

Raspberries are very delicate and are harvested from June through October. A one-cup serving has about 64 calories, 8 grams of fiber and 54% of the RDA of Vitamin C.

SUMMER BERRY SALSA

1 pt. fresh blueberries
1 pt. fresh strawberries, cleaned and chopped
¼ cup sugar
2 tbsp. finely chopped onion
1 tbsp. lemon juice
½ tsp. ground pepper
2 drops hot pepper sauce
¼ cup slivered almonds, toasted

In a large bowl, combine the berries, sugar, onion, lemon juice, pepper and hot pepper sauce. Cover and refrigerate for 1 hour. Stir in almonds just before serving.

Blueberries are harvested from May through August. A one-cup serving has about 84 calories, 4 grams of fiber and 24% of the RDA for Vitamin C.

BERRY GINGER CHUTNEY

2 cups sugar
1 cup apple cider vinegar
1 tbsp. grated fresh ginger
4 cups peeled and chopped peaches
1 pt. blueberries
½ pt. raspberries

Combine sugar, vinegar and ginger in a medium saucepan; bring to a boil over medium high heat. Boil for 1 minute; remove from heat and let cool. Combine fruits in a large bowl. Pour sugar mixture over fruit and let stand for 30 minutes. Serve immediately or transfer to an airtight container and refrigerate up to 1 week.

Blueberries are harvested from May through August. A one-cup serving has about 84 calories, 4 grams of fiber and 24% of the RDA for Vitamin C.

BLACKBERRY CHUTNEY

1 med. onion, chopped
3 cloves garlic, chopped
3 tbsp. olive oil
1 tsp. salt
¼ cup wine vinegar
¾ cup light brown sugar
1 tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. cinnamon
½ tsp. freshly grated nutmeg
4 cup sliced peaches
1 cup fresh blackberries
½ cup walnut halves

In a large frying pan, sauté the onion and garlic in olive oil over low heat. Add the salt, vinegar, sugar and spices, blending well. Add the fruits and nuts. Continue cooking over low heat for 12-15 minutes, until the fruit is lightly cooked. Let cool. Cover and refrigerate for several hours before serving. Stored in refrigerator, it will keep for a couple of weeks. Serve with grilled chicken, pork or salmon.

Blackberry peak season is May to September. A one-cup serving has about 62 calories, 8 grams of fiber and 50% of the RDA of Vitamin C.