Corn Off The Cob Salsa

Fresh corn makes this beautiful salsa perfect to top fish or seafood.

Ingredients:

• 2 cups corn, fresh, kernels
• ¹/₂ cup tomatoes, seeded and diced
• ¹/₂ cup red onion, diced
• 1 each serrano chile, seeded and diced 
•  1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 3 tablespoons cilantro, minced

Directions:

• STEP 1
  Heat a nonstick skillet over heat. Place the corn in the skillet and cook corn until toasted but still crunchy. Remove immediately.
• STEP 2
  Place the corn in a mixing bowl, add remaining ingredients and toss to combine. Delicious served with shrimp or chicken.

Source:  kroger.com

Cantaloupe Cucumber Salsa

Basil and jalapeno pair with sweet cantaloupe for a refreshing salsa.

Ingredients:

• 3 cups cantaloupe, diced
• ¹/₂ english cucumber, seeded, and chopped
• ¹/₄ cup onion, finely diced
• 3 tablespoons fresh basil, chopped
• 3 tablespoons fresh lime juice
• ¹/₄ teaspoon salt
• 1 each jalapeño pepper, finely chopped
• freshly ground black pepper 
•  
• Directions:
•  
•  

Place the cantaloupe in a mixing bowl. Add remaining ingredients and gently toss to combine. Season with salt and pepper. Chill until ready to serve.

Source: kroger.com

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Salsa

Ingredients:

12 large tomatoes peeled and cored
3 bell pepper
3 medium onions
10 cloves garlic
5 to 8 peppers with seeds
chop in processor leave chunky
add 1 tbs chili powder
3/4 cup vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent salt

Directions:

add all together and boil for 30 minutes
put in jars put lids on turn jars over for 30 minutes then flip. the jars with seal as they cool down makes 7 to 9 pints

Source: howtoinstructions.us

Watermelon Blueberry Salsa

 Ingredients:

4 small Roma tomatoes, roughly chopped
1/2 small onion, chopped
1 jalapeno, chopped (discard seeds for a milder salsa)
1 cup diced watermelon
1/2 cup fresh blueberries
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice (from 1 lime)
1/4 teaspoon salt

Directions:

Combine tomatoes, onion, and jalapeno in the bowl of a food processor; pulse briefly or until finely chopped (do not fully liquefy). If you don't have a food processor, you can finely chop the ingredients by hand.
Transfer tomato mixture to a medium bowl; stir in watermelon, blueberries, cilantro, lime juice, and salt.
Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Pineapple Salsa

Ingredients:

1 1/2 cups chopped fresh pineapple or 1 1/2 cups drained canned pineapple chunks, chopped
1/2 cup chopped sweet pepper, any color
1/4 cup chopped cilantro
1/4 cup diced onion
2 tablespoons squeezed lime juice
salt & pepper

Directions:

1. In a small glass bowl combine all ingredients, blend well.
2. Refrigerate in airtight glass container for up to 3 days.