Salsa makes for such a refreshing summertime snack, side dish to a meal, or flavorful condiment. While we enjoy salsa year-round, fresh salsa is a summer favorite because it utilizes the produce you might find at the local farmer’s market or from your very own garden!
Salsa can be made from a wide variety of recipes, many of which include sugar! Including sugar helps to balance the acidity of other ingredients, along with extending its shelf-life. The two recipes below offer options from two ends of the salsa spectrum: one savory and one sweet!
Homemade Salsa (Cooking Classy)
Ingredients
- 1 ¼ lbs. ripe roma tomatoes
- 1 (14 oz.) can petite diced tomatoes
- 2 green onions, chopped into thirds
- ⅓ cup chopped red onion
- 1 jalapeño pepper, seeded and roughly chopped
- ⅓ cup fresh cilantro
- 1 large clove of garlic, roughly chopped
- 2 Tbsp fresh lime juice
- ½ tsp chili powder
- ¼ tsp ground cumin
- ½ tsp granulated sugar
- Salt and pepper to taste
Directions
- Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
- Refrigerate for approximately 2 hours.
- Serve with tortilla chips.
- Store in the refrigerator in an airtight container for up to 1 week.
Fruit Salsa (The Girl Who Ate Everything)
Ingredients
For salsa:
- 2 kiwis, peeled and diced
- 2 golden delicious apples, peeled, cored and diced
- 8 ounces raspberries
- 16 ounces strawberries, diced
- 2 Tbsp white sugar
- 1 Tbsp brown sugar
- 3 Tbsp fruit preserves of your choice
For cinnamon tortilla chips:
- 10 (10 inch) flour tortillas
- Melted butter
- 1 cup white sugar
- 2 Tbsp. cinnamon
Directions
- Preheat the oven to 350 degrees.
- In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes.
- While the salsa mixture chills, combine cinnamon and sugar in a small bowl.
- Coat one side of each flour tortilla with melted butter. Sprinkle tortillas with desired amount of cinnamon sugar mixture. Cut into wedges and arrange in a single layer on a large baking sheet.
- Bake in the preheated oven for 8 to 10 minutes. Allow chips to cool for approximately 15 minutes.
- Serve with fruit salsa.
Recipe links:
https://www.cookingclassy.com/fresh-homemade-salsa/
https://www.the-girl-who-ate-everything.com/fruit-salsa-with-baked-cinnamon-chips/
