My bowl of fruit salsa looked so nice this time, I thought to take a picture. Here’s my best stab at sharing the recipe; though I never measure and easily sub-in different ingredients depending on what’s available or in season. I think you can’t go wrong when blending fruits and veggies- they all go well together!
Chop and mix together:
Tomatoes (not too many of these, as they can overwhelm the fruit flavors)
Peppers: red, orange, yellow and/or green
Hot Peppers: serranos, jalepeños, red peppers- to taste. [If you like more heat, let more of the seeds slip into the final product.]
White or yellow onion
Apple (skin left on is ok)
–>Add Salt, pepper and lemon or lime juice to taste. The idea is to balance sweet, salty, tangy and spicy all together…
Fruit salsa goes great with white fish and rice cooked in coconut milk. It’s also good in wraps with the same coconut rice paired with chicken and a yogurt sauce. And, of course, it’s great for dipping tortilla chips too!
0 thoughts on “Fruit Salsa”
I can’t believe that salsa sauce may be made more than of narrow spectre of vegetables. And I want to be mistaken.
Absolutely! It’s a really flexible dish that can be made with what you have on hand.
Delicious! Did everyone like it? I’m sure your Father’s Day hosting your family was lovely.
We had a good time, the weather was fabulous, we stayed out long after dark by a campfire and ate a ton. My parents’ Walleye fish from Banks Lake was tasty, I’d never had one before!