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Published: Tuesday, July 9, 2013, 12:01 a.m.

Give salsa a kick with flavorful fruit and vegetables

  • From left, strawberry-fennel salsa, apple-pepper salsa and cucumber-corn salsa are tasty alternatives to tomato-based varieties.

    Matthew Mead / Associated Press

    From left, strawberry-fennel salsa, apple-pepper salsa and cucumber-corn salsa are tasty alternatives to tomato-based varieties.

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.
Apple-pepper salsa
  • 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.
Makes 3 cups. Per 1/2 cup: 40 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 6 g sugar; 1 g protein; 85 mg sodium.
Cucumber-corn salsa
  • 2 ears of corn, husks and silk removed
  • 1 large cucumber, peeled, seeded and chopped
  • 2 stalks celery, chopped
  • 4 scallions, thinly sliced
  • 2 tablespoons chopped fresh dill
  • Zest and juice of 1 lemon
  • Hot sauce, to taste
  • Salt and ground black pepper
Carefully cut the kernels from the ears of corn. In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with hot sauce, salt and pepper.
Makes 3 cups. Per 1/2 cup: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium.
Strawberry-fennel salsa
  • 1 fennel bulb, chopped
  • 1 1/2 cups strawberries, hulled and diced
  • 1 medium shallot, minced
  • 2 tablespoons white balsamic vinegar or sherry vinegar
  • 2 tablespoons fresh tarragon, minced
  • 1/2 small hot pepper (such as jalapeno), minced
  • Salt and ground black pepper
In a medium bowl, mix together the fennel, strawberries, shallot, vinegar, tarragon and hot pepper. Season with salt and pepper.
Makes 3 cups. Per 1/2 cup: 30 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 2 g fiber; 3 g sugar; 1 g protein; 105 mg sodium.
Story tags » Cooking

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