Fruit Veggie Salsa Food
FRUIT SALSA WITH CINNAMON CHIPS
I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering-and I have to keep reminding everyone who introduced it! -Jessica Robinson, Indian Trail, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 cups salsa (80 chips).
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH FRUIT SALSA
This salad has all the bright colors and fresh flavors of summer. -Mary E. Relyea, Canastota, New York.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 5 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine all ingredients. Refrigerate until serving. Serve with tortilla chips
Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FRESH VEGETABLE SALSA
Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.
Nutrition Facts :
FRUIT & VEGGIE SALSA
I looked at a few different recipes for salsa and was lacking one or two ingredients for each recipe, so I looked at what I had on hand and made up the recipe. For all of the ingredients... if you really like that ingredient, add more of it. If you hate one ingredient, don't add it. Have some peppers on hand? Toss 'em in. Go wild!
Provided by Jillian R
Categories Black Beans
Time 15m
Yield 2-2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Dice or chop up everything but the beans, pineapple tidbits, corn (since they're already 'chopped') and lime juice (obviously).
- Combine all the fruit and veggies in a big bowl. If you are planning to chill the salsa, add the strawberries right before serving.
- Add the cilantro, lime juice and salt. Stir it up.
- Break out the chips and enjoy!
Nutrition Facts : Calories 178.4, Fat 0.9, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 39.9, Fiber 7.9, Sugar 16.5, Protein 6.6
FRUIT SALSA
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 1 quart
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium heat, add the oil and allow to warm 1 to 2 minutes. Then add the red onions and warm for 1 minute. Next, add the jalapenos and again warm for 1 minute. Then add the orange juice and vinegar, allowing the liquids to reduce and only coat the bottom of the pan, 2 to 3 minutes. Reduce the heat to low, stir in the jam and allow to warm for 2 minutes. Then remove from the heat and cool for 5 minutes.
- In a medium bowl, whisk together the lemon juice, sambal, pineapple and sugar. Then add the watermelon, strawberries, kiwi, cilantro and mint. Toss together and finish with lemon juice mixture. Stir.
- Allow this to rest for 20 to 30 minutes, ensuring flavors have blended.
BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 2 1/2 cups salsa; 6 servings
Number Of Ingredients 11
Steps:
- Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.
COOKED VEGGIE SALSA
This comes from the health conscious cookbook kosher Mealleaniyumm by Norene Gillets. To tell you the truth you don't have to be Jewish or eat kosher to enjoy this recipe or any of the other recipes in her cookbook. I've been making this regularly since my mother gave me the cookbook for my birthday, and is so simple and easy to make.
Provided by Studentchef
Categories Vegetable
Time 30m
Yield 6 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Chop all the vegetables.
- Saute the onions for five minutes on medium high. Add celery and green pepper, and saute for another three minutes.
- Add the rest of the ingredients, except the water, and let it come to a boil. When and if things become dry or sticky, add the water.
- Let it simmer for 25 minutes. You can enjoy it either warm or cooled down, and makes for good leftovers. Serve with couscous, noodles, or as a vegetable side dish.
Nutrition Facts : Calories 28.2, Fat 0.3, SaturatedFat 0.1, Sodium 73.2, Carbohydrate 6.4, Fiber 1.4, Sugar 4.1, Protein 1
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