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A trio of summer salsas, no tomatoes needed

 

From top clockwise, cucumber-corn salsa, apple-pepper salsa and strawberry-fennel salsa are shown served in bowls in Concord, N.H., in this image taken on June 3.

From top clockwise, cucumber-corn salsa, apple-pepper salsa and strawberry-fennel salsa are shown served in bowls in Concord, N.H., in this image taken on June 3. Photo by: AP Photo/Matthew Mead

 

Alison Ladman/The Associated Press

 

Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar? 

 

With all of summer's bounty, there are plenty of fresh fruits and vegetables that make fantastic salsas. Scoop them up with chips or crackers, or add them to sandwiches, salads, burgers and tacos. We came up with three simple salsas, but they are easily tweaked to whatever is fresh or happens to be in your refrigerator. Switch out the apples for peaches or plums, even chopped strawberries. Don't like dill? Opt for basil or tarragon. 

 

 

 

APPLE-PEPPER SALSA 

 

Start to finish: 10 minutes 

 

Makes 3 cups 

 

 

 

1 large crisp-tart apple (such as Fuji or Gala), cored and chopped 

 

2 bell peppers (any color), cored and chopped 

 

1 jalapeno pepper, chopped 

 

1 clove garlic, minced 

 

1/4 cup chopped fresh mint 

 

1/4 cup chopped fresh cilantro 

 

2 tablespoons cider vinegar 

 

1 tablespoon lime juice 

 

Salt and ground black pepper 

 

 

 

  • In a medium bowl, toss together the apples, peppers, jalapeno, garlic, mint, cilantro, vinegar and lime juice. Season with salt and pepper. 

     

    Nutrition information per 1/2 cup: 40 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 6 g sugar; 1 g protein; 85 mg sodium. 

     

     

     

    CUCUMBER-CORN SALSA 

     

    Start to finish: 10 minutes 

     

    Makes 3 cups 

     

     

     

    2 ears of corn, husks and silk removed 

     

    1 large cucumber, peeled, seeded and chopped 

     

    2 stalks celery, chopped 

     

    4 scallions, thinly sliced 

     

    2 tablespoons chopped fresh dill 

     

    Zest and juice of 1 lemon 

     

    Hot sauce, to taste 

     

    Salt and ground black pepper 

     

     

     

  • Carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end and use a knife to saw down the length of the cob. 

     

  • In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper. 

     

    Nutrition information 1/2 cup: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium. 

     

     

     

    STRAWBERRY-FENNEL SALSA 

     

    Start to finish: 10 minutes 

     

    Makes 3 cups 

     

     

     

    1 fennel bulb, chopped 

     

    1 1/2 cups strawberries, hulled and diced 

     

    1 medium shallot, minced 

     

    2 tablespoons white balsamic vinegar or sherry vinegar 

     

    2 tablespoons fresh tarragon, minced 

     

    1/2 small hot pepper (such as jalapeno), minced 

     

    Salt and ground black pepper 

     

     

     

  • In a medium bowl, mix together the fennel, strawberries, shallot, vinegar, tarragon and hot pepper. Season with salt and pepper. 

     

    Nutrition information 1/2 cup: 30 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 2 g fiber; 3 g sugar; 1 g protein; 105 mg sodium.

     

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