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.

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!

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.

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.

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.