2009 Summer Salsa Recipes

FRESH SUMMER SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.

GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA

Steps:

• 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
• 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
• 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

LOW CARB SUMMER SQUASH SALSA

Steps:

• Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.

ZESTY 4TH OF JULY SUMMER SALSA

Steps:

• Drain jalapeno juice into a large bowl. Finely chop jalapenos and add to the juice. Add tomatoes, green and white onions, chile peppers, and cilantro. Add lime juice over top and mix everything together. Season with salt.