Salsa Recipes

• 1 cup strawberries
• 2 Granny Smith apples, peeled and chopped
• 2 kiwi fruit, peeled.
• 2 tablespoons brown sugar
• 2 tablespoons apple jelly or all fruit jelly juice from 1 orange.

Chop all in food processor to desired consistency.

Cut a flour tortilla into bite size pieces.

Spray lightly with Pam.

Dust with sugar/cinnamon mixture and toast in oven until lightly browned.

Serve as a scooper with Fruit Salsa.

• 1/2 c pineapple, diced
• 1/2 c mango, diced
• 1/2 c papaya, diced
• 1/2 c onions, red, chopped.
• 1/2 c onions, red, chopped
• 1/2 c beans, black, cooked
• 1 jalapeno, minced.

Mix all ingredients.

Allow flavors to develop for at least 30mts.

• 2 c diced unpeeled plum tomato
• 1 c unpeeled green tomato
• 1/2 c diced green bell pepper.
• 1/4 c chopped purple onion.
• 1 tbsp finely chop jalapeno pepper
• 1 tbsp finely chop fresh cilantro
• 1 clove minced garlic
• 1/4 tsp salt.
• 1/8 tsp coarsely ground pepper.
• 2 tbsp fresh lime juice
• 1 tbsp olive oil.

Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted

spoon to serve with corn tortilla wedges, poultry, or fish.

Yield: 3 cups

• 1 large Mango; peeled — 1/4″ cubed
• 1/4 cup red bell pepper — 1/4″ diced
• 1 1/2 tbsp fresh basil — finely chopped
• 1 1/2 tbsp red wine vinegar.
• 2 tsp lime juice
• 1/2 tsp sugar
• 1 Jalapeno pepper (opt) — finely chopped.
• seeds and membranes — discarded

In a medium bowl, combine all ingredients. Mix well.

Let stand at room temperature a half hour before serving or refrigerate up to 24 hours.

• 4 medium tomatoes, peeled and chopped
• 1/2 cup finely chopped onion (up to 1 cup)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped green pepper (bell pepper)
• 1/4 cup oil
• 2 tbsp finely chopped green chiles
• 2 tbsp red wine vinegar
• 1 tsp mustard seed
• 1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)
• 1 tsp salt

Combine all ingredients. Cover and chill, stirring occasionally. Serve with corn chips.

• 1 package (10 1/2 ounces) frozen breaded chicken breast patties
• 4 whole wheat sandwich buns, split
• 8 teaspoons purchased black bean dip
• 1/4 cup thick-and-chunky salsa
• 1/2 cup shredded lettuce

Cook chicken in oven as directed on package, adding buns, cut side

up, the last 3 to 4 minutes of cooking time until lightly toasted.

Spread bottom half of each bun with 2 teaspoons dip. Top each with

Chicken patty; spread with 1 tablespoon salsa. Top each with 2 tablespoons

Lettuce and top of bun.

Makes 4 sandwiches

• 1 package (about 1 1/4 pounds) PERDUE? FIT ‘N EASY? Fresh Ground
• Turkey Breast Meat, Ground Turkey, or Ground Chicken
• 1 cup Spicy Salsa (recipe follows) or prepared tomato salsa, well
• drained
• 1 tablespoon chopped cilantro
• 1/4 teaspoon salt
• 3/4 cup shredded Cheddar cheese
• 8 slices French or Italian bread or 4 hamburger rolls
• Mayonnaise
• Shredded lettuce
• Avocado slices
• Red onion slices
• Additional Spicy Salsa (optional)
• Lime or lemon wedges (optional)

Instructions:

Prepare outdoor grill for cooking or preheat broiler.

In medium bowl, combine ground turkey, 1 cup salsa, cilantro and

salt. Form turkey mixture into 4 burgers.

Grill or broil burgers 5 to 6 inches from heat source 5 minutes on

each side or until no longer pink in center. Just before removing

burgers from grill, sprinkle cheese over tops; cover and cook about 1

minute or until cheese melts.

Grill or broil bread lightly, if desired. Serve burgers between bread

slices, topping burgers with choice of mayonnaise, shredded lettuce,

avocado slices, red onion slices and/or additional salsa. Garnish

with lime or lemon wedges.

Spicy Salsa: In medium bowl, combine 1 pound ripe plum tomatoes

(about 5), seeded and finely chopped, 1/4 cup minced white or yellow

onion, 1 fresh hot green chili pepper, seeded and minced or 2

tablespoons canned chopped green chilies, 1 garlic clove, minced, 2

tablespoons lime juice, 1 tablespoon chopped fresh cilantro

(coriander) sprigs (optional) and salt to taste.

Cover and refrigerate 30 minutes or up to 24 hours before serving;

longer storage can reduce salsa’s fresh flavor and texture. Makes

about 1 cup.

Ready In: 45 minutes

• 2 cups Plain Yogurt
• 1 cup prepared salsa
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon salt

In a small bowl, combine yogurt and salsa. Mix well. Stir in cilantro and salt. Cover and keep refrigerated until ready to use