A trio of summer salsas, no tomatoes needed
By ALISON LADMAN The Associated Press July 9, 2013 2:46PM
In this image taken on June 3, 2013, from top clockwise, cucumber-corn salsa, apple-pepper salsa and strawberry-fennel salsa are shown served in bowls in Concord, N.H. (AP Photo/Matthew Mead)
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
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 cilantro 2 tablespoons cider vinegar 1 tablespoon lime juice Salt and ground black pepper
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.
Updated: August 11, 2013 6:11AM
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.
Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo