1. Grilled Chili Salsa

What you need: 5 green chili peppers, 5 yellow chili peppers, 4-5 large ripe tomatoes, ¼ cup onion, 2-3 garlic cloves,
 cilantro to taste.

To make it: Grill chilies and tomatoes until skins swell. Turn occasionally to avoid scorching. Cover with damp paper towel, peel and gently wash out seeds from chilies under running water. Peel tomatoes. 
Crush garlic, and chop onion. Place chilies and tomatoes into food processor and blend to desired consistency. Combine all ingredients in suitably sized bowl. Add salt and pepper to taste.

2. South of the Border Salsa

What you need: 6-8 medium Roma tomatoes, 2 serrano chili peppers, 2 tablespoons chopped white onion, 2 tablespoons chopped cilantro leaves, 
1 ½ tablespoons of lime juice, 1 teaspoon sugar, 1 teaspoon salt.

To make it: Cut tomatoes in cubes. Dice peppers finely. Combine all ingredients in suitably sized bowl. Chill for 30-45 minutes and serve.

3. Amazing Avocado Salsa

What you need: 6 Roma tomatoes (or 3 large tomatoes), ½ medium onion, 1 clove garlic, 2 Jalapeño peppers, 3 tablespoons chopped cilantro, 1/8 teaspoon oregano, 1/8 teaspoon salt, 1/8 teaspoon pepper, ½ avocado, juice of 1 lime.

To make it: Chop tomatoes, onion, garlic. Seed and dice peppers, avocado. Combine all ingredients in glass bowl. Serve immediately or refrigerate for use within 5 hours.

Yield: 8 servings–Serving size: 1/2 cup

Per serving: Calories: 42 
Total fat: 2 g 
Saturated fat: Less than 1 g 
Cholesterol: 0 mg 
Sodium: 44 mg 
Calcium: 12 mg 
Iron: 1 mg

4. Just Peachy Salsa

What you need: 3 peaches, 2 green onions, 1 hot chili pepper,
¼ cup chopped cilantro, 1 tablespoon balsamic vinegar,
1 tablespoon sugar.

To make it: Peel, pit, and chop peaches. Chop onion. Seed and mince pepper.  Combine all ingredients in suitably sized bowl. Let rest 45 minutes before serving.

5. Cherry-licious Salsa

What you need: ½ pound cherries (about 2 cups), 
1 large tomato, 2 tablespoons chopped cilantro, ¼ cup minced red onion,
2 tablespoons lime juice,
1 tablespoon minced Jalapeño pepper,
½ teaspoon sugar,
¼ teaspoon Sea salt.

To make it: Pit cherries.  Chop tomato. Combine all ingredients in large mixing bowl. Chill 2 hours and serve with tortilla chips, pita bread, or over meats or burgers. Makes about 4 cups.

6. Suit-Yourself Salsa

What you need: Change up the following ingredients and amounts to suit you and your guests! 1-2 garlic cloves, ¹/₃ large onion,
½ large green bell pepper, ½ -1 whole Jalapeño pepper,
3-4 Roma tomatoes, 1 small bunch of cilantro leaves, 
juice from ¼ lemon.

To make it: Finely chop garlic, onion, tomatoes, and cilantro. Seed and dice peppers. Combine all ingredients in bowl and serve with baked tortilla chips for a low-calorie snack. Cover and refrigerate leftovers.

7. Tropical Isle Salsa

What you need: 1 ½ cup diced fresh pineapple, 2 plum tomatoes, ½ cup red onion, ¼ cup diced red bell pepper, 1 Jalapeño pepper, 2 tablespoons fresh lime juice, ½ teaspoon kosher salt, ¼ cup chopped cilantro.

To make it: Dice tomatoes and onion. Seed and dice Jalapeño. Combine all ingredients in glass bowl and marinate 20 minutes. Serve over grilled fish or as is.

8. Sizzling Salsa

What you need: 8 Roma tomatoes, ¾ cup chopped white onion, 3 Jalapeño peppers (add in some seeds to desired hotness level), 1 tablespoon minced garlic, ½ cup chopped cilantro, ¼ cup fresh lime juice, 2 teaspoons ground cumin, 1 teaspoon kosher salt.

To make it: Seed and chop tomatoes and peppers. Combine ingredients in medium bowl and serve.

9. Green Salsa

What you need: 2 ripe avocados,1 small onion, juice from one lemon, 2 tablespoons (or more!) of any fresh herb, 1 garlic clove, extra-virgin olive oil, Sea salt and black pepper.

To make it: Chop avocados. Dice onion and garlic. Combine all ingredients in bowl. Add oil, salt and pepper to taste.

10. Fire and Ice Salsa

What you need: 1 ripe mango, ½  medium red onion, 
1 Jalapeño chile,
1 small cucumber, 3 tablespoons chopped cilantro leaves,
3 tablespoons fresh lime juice,
 salt and pepper to taste.

To make it: Peel, pit, and dice mango. Finely chop onion. Seed and mince chili. Peel and dice cucumber. Combine all ingredients in bowl. Season to taste with salt and pepper. (Hint: if too hot or acidic, add diced avocado.) Serve over main dish or as is.

11. Black Bean and Corn Salsa

What you need: 2 garlic cloves, 1 tablespoon fresh lime juice, 1 teaspoon fresh ginger,
2 teaspoons cumin,
2 tablespoons chopped cilantro,
6-8 Roma tomatoes, 
2 teaspoons salt, 
1 can black beans,
1 can corn.

To make it: Mince garlic and ginger. Chop tomatoes. Rinse and drain black beans and corn. Combine all but last two ingredients in food processor and process to desired consistency. Add beans and corn. Sprinkle in more cumin and salt to taste. When you can, use kernels of fresh, grilled corn for extra flavor.

12. Refreshing Summer Salsa

What you need: 2 cups chopped watermelon, ½ cup chopped red onion,
3 tablespoons chopped fresh mint, ½  cup reduced-fat feta cheese,
1 tablespoon seasoned rice vinegar,
1 teaspoon olive oil.

To make it: Combine all ingredients in small bowl. Serve over cooked chicken or fish or as is.

Tell us your favorite recipe!

Garden Fresh Salsa Recipes The Saturday Evening Post

Sea Salt and Lime Grilled Fish Tacos

Sea Salt & Lime Grilled Fish Tacos.
Photo courtesy of the Food Channel

Recipe courtesy of the Food Channel
(Makes 4 servings)

• 1 pound (1-inch thick) red snapper fish fillets
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup canola oil
• 1/4 cup prepared salsa verde
• 1/4 cup reduced-fat mayonnaise
• 1 teaspoon sea salt, divided
• 2 cups shredded coleslaw blend
• 16 avocado slices (about 2 small avocados)
• 8 corn tortillas
• 2 limes, cut in half

Preheat grill to medium-high heat.

Combine lime juice, cilantro, oil, and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.

For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.

Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.

Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.

Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.

Sea Salt & Lime Grilled Fish Tacos The Saturday Evening Post

Black & Brown Fiesta

Black & Brown Fiesta

• 1 tablespoon olive oil
• 1/2 medium-size yellow onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, chopped
• 1 cup low-sodium chicken broth
• 1/4 cup water
• 1 teaspoon chili powder
• 2 tablespoons Mrs. Dash Fiesta Lime Seasoning Blend
• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 cup instant brown Minute rice, uncooked
• 1/2 cup low-fat sharp cheddar cheese, shredded
• 1 tomato, chopped
• low-fat sour cream, one dollop per serving

Heat oil in medium skillet over medium heat. Add onion and peppers and saute, about 3 minutes. Add garlic and saute about 3 to 5 more minutes or until peppers and onions are slightly soft. Add broth, water, and seasonings and stir. Add beans and stir. Bring to boil. Add rice and stir. Reduce heat to low and simmer, covered, until rice is cooked and liquid is absorbed, about 12 to 15 minutes.

Remove from heat. Divide into 4 servings and top each serving with a portion of cheese, chopped tomato, and sour cream.

[As a side dish, serve with grilled chicken, fish, or lean pork. As an entree, divide portions into 3 instead of 4 and serve in shallow dish over generous portion of shredded lettuce.]

Check out our New Year’s Recipe Challenge and enter today!

Tired of Chili? The Saturday Evening Post

Turkey Pumpkin Chili

Turkey Pumpkin Chili

• 1 tablespoon olive oil
• 1 1/2 tablespoon minced garlic
• 1 cup chopped onions
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 1/2 pounds ground turkey
• 2 cans tomatoes
• 1 can cannellini (white kidney) beans
• 1 cup pumpkin puree
• 1 1/2 tablespoon chili powder
• 1/4 teaspoon cinnamon

Heat oil in large pan. Saute onions, peppers, and garlic until soft. Add turkey and cook until done. Drain pan. Add tomatoes and beans (do not drain cans). Stir in pumpkin, chili powder, and cinnamon. Simmer for 1 to 2 hours. (Recipe can also be prepared in slow cooker.)

Do you have a favorite chili recipe? Share it with us in the comment section below.

Turkey Pumpkin Chili The Saturday Evening Post