Wednesday, August 24, 2016

Turn the Heat Down- Cool Off with a Salsa Dish

Take advantage of seasonal produce, try on of these salsas.
Blueberry-Peach Salsa
Cook's notes: Peach Salsa is a versatile condiment that can be used in a variety of ways; served over pork or chicken, as an appetizer with goat cheese or warmed Brie. Recipe adapted from Southern Living July 2014

  • 2 cups fresh blueberries
  • Zest and juice of 1 lime
  • 2 large peaches, peeled and diced
  • 3 Tb. minced shallots or red onion
  • 3 TB. fresh basil
  • 3 TB. fresh chives
  • 3 TB. hot pepper jelly
  • 1 TB. olive oil
  • Coarsely chop half of the blueberries and toss with whole blueberries.
  • Add remaining ingredients, salt and pepper to taste. 
  • Cover salsa and let set at room temperature 30 minutes for flavors to meld, serve or cover and chill up to 4 hours.
  • Use a slotted spoon to serve salsa.

Peach, Corn and Avocado Salsa

Peach and Watermelon Salsa
Cook's notes:For a change of pace, try a fresh fruit salsa with lightly sweetened tortilla chips at your next cookout. The no-cook salsa is also great as a refreshing topper for simply grilled fish or chicken.
Serves: Makes 4 servings (1/4 cup salsa and 8 chips each). Recipe adapted from McCormick

  • 2 cup chopped peeled peaches
  • 2 cup chopped seeded watermelon
  • 6 TB. orange juice
  • 1-2 TB. chopped fresh basil
  • 2 TB. finely chopped red onion
  • 1/2 tsp. thyme leaves 
  • 2 TB. sugar
  • 1 teaspoon cinnamon 
  • 6 flour tortillas, (6-inch)
  • For the salsa, mix all peaches, watermelon, juice, basil, red onion and thyme in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.
  • For the chips, preheat oven to 375 degrees and mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
  • Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Peach Watermelon Salsa.

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