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A trio of summer salsas,  no tomatoes needed

In this image taken June 3 2013 from top clockwise cucumber-corn salsapple-pepper salsstrawberry-fennel salsare shown served bowls Concord N.H. (AP

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)

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APPLE-PEPPER SALSA

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

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

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.

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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



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