Kiwi Fruit Salsa
Prep Time: 10 Minutes. Cook Time: 10 Minutes.
Ready in: 25 Minutes. Makes 16 servings.
1 cup balsamic vinegar
1 Spanish onion, finely chopped
1 banana, peeled and chopped
2 oranges - peeled, seeded and chopped
4 kiwis, peeled and chopped
1 Serrano pepper, chopped
Directions:
1
Heat 1/2 balsamic vinegar in a medium saucepan over
medium high heat. Slowly cook and stir onion until soft. Stir
in banana. Use remaining balsamic vinegar as needed to
keep the mixture moist. Stir in oranges, kiwis and Serrano
pepper. Cook and stir until all ingredients are soft.
Mango Tango Black Bean Salsa
Prep Time: 10 Minutes. Ready in: 10 Minutes. Makes 8 servings.
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4-inch
cubes
1/4 cup finely chopped onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon garlic salt; 1/4 teaspoon ground cumin
Directions:
In medium bowl, combine all ingredients. Serve
with baked tortilla chips, if desired.
Avocado Salsa
Prep Time: 1 Hour. Ready in: 1 Hour. Makes 8 to 10 servings.
2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste
Directions:
In a large bowl, combine salsa, avocado, green onions,
garlic, cilantro and salt and pepper. Cover and refrigerate
for 1 hour. Serve with tortilla chips.
