NewburyportNews.com, Newburyport, MA

PortWatch

July 3, 2013

A trio of summer salsas, no tomatoes needed

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

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.

Nutrition information per 1/2 cup: 40 calories, 0 g fat, 0 mg cholesterol, 10 g carbohydrate, 2 g fiber, 6 g sugar, 1 g protein, 85 mg sodium.

CUCUMBER-CORN SALSA

Start to finish: 10 minutes

Makes 3 cups

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. To do this, one at a time, stand each ear on its wide end and use a knife to saw down the length of the cob.

In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper.

Nutrition information 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.

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