Fruit Veggie Salsa Recipes
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.
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 :
ROASTED VEGGIE SALSA
Delicious roasted veggie salsa that goes great on tacos, nachos, fish, chicken, or as chips and salsa.
Provided by Kingston Hannibal
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
- Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
- Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 9 g, Fat 3.2 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 81.9 mg, Sugar 2.2 g
FRUIT SALSA
Like a cool breeze on a hot summer day at the beach, this flavorful fruit salsa is zesty and refreshing! Serve it with tortilla chips.
Provided by TIM LILES
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 15m
Yield 32
Number Of Ingredients 8
Steps:
- In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 2.4 g, Fat 1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 1.2 g
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
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