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From The Holistic Kitchen of AIHT
Summer Salsa Fun

Watermelon Salsa

3 cups fresh watermelon diced medium
1/2 cup red onion diced small
1/2 cup sweet red pepper diced medium
1 teaspoon jalapeno pepper minced
2 tablespoons fresh cilantro chopped
1 tablespoon fresh lime juice
2 tablespoons olive oil
salt and pepper if desired

Mango Salsa

1 cup tomato—diced
1 cup mango—diced
1/4 cup red pepper—diced
1/4 cup red onion—diced
1/4 cup cilantro, fresh—chopped
3 tablespoons fresh lime juice
1 tablespoon jalapeno—minced
1/8 teaspoon salt and pepper

Tropical Salsa

Three large grapefruit
Two medium oranges
One medium mango—diced
One small red onion—peeled and diced
1 small red pepper—julienned
1 yellow pepper—julienned
1 large chile pepper—julienned
2 tablespoons chopped cilantro
1/4 teaspoon salt
1 teaspoon olive oil

Peel and segment grapefruit and oranges; squeeze the juice. Combine cut grapefruit, oranges, mango, red onion, peppers, cilantro, salt and oil. Toss carefully.

Strawberry-Peach Salsa

1 cup peaches—diced (about 2 peaches)
1/4 cup strawberries—diced
1/2 medium green pepper—diced
1 medium onion—diced
2 tablespoons raisins
3 tablespoons parsley—chopped
1/2 teaspoon wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
l teaspoon dry mustard
1 teaspoon thyme
1/4 teaspoon cinnamon
1 teaspoon rosemary

Combine the diced peaches, strawberries, green pepper, onion, raisins, and parsley; toss together. Add sugar, salt, mustard, thyme, cinnamon, and rosemary; toss with the mixed fruit. Stir in the wine vinegar and olive oil.