Vegetable Garden Salsa

Ingredients

• 6 medium tomatoes, finely chopped

• 3/4 cup finely chopped green pepper

• 1/2 cup finely chopped onion

• 1/2 cup thinly sliced green onions

• 6 garlic cloves, minced

• 2 teaspoons cider vinegar

• 2 teaspoons lemon juice

• 2 teaspoons olive oil

• 1 to 2 teaspoons minced jalapeno pepper

• 1 to 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 to 1/2 teaspoon cayenne pepper

• Tortilla chips

Directions

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Nectarine Salsa

A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets.

Ingredients

• 2 nectarines, pitted and chopped
• 1/4 medium red onion, finely chopped
• 1/4 cup balsamic vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon kosher salt
• freshly ground black pepper to taste

Directions

1. In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

Avocado, Tomato and Mango Salsa

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish.

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.