Firsts | Snacks | Appetizers
Fresh Fruit Salsa

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

fresh_fruit_salsa.pdfClick here to download or print.

​Fresh Fruit Salsa  
P | VEG | V | GF 
Serves 6 – 12, depending on the rest of the menu

These fresh salsas combine sweet, savory, tart, and spicy flavors – it’s a party in your mouth. I’m providing two measured recipes, but once you get the hang of it, please substitute your favorite fruits. Almost anything I can think of will work. You can use tomatoes or not, depending on your preference. Also think about adding a few shakes of chili powder, cumin, or smoked paprika. Leftovers are a great topping for fish.
 
​Remember, if you use olive oil, it will get hard in the refrigerator, so take salsa out about 15 minutes before serving and give it a good stir.
 

1. Chop it all very small, so you get pieces of everything in every bite.
2. Smash garlic to remove the papery skin; chop with a sprinkle of kosher salt.
3. Wear a glove on your non-knife hand when handling jalapeno. Most of the heat is in the ribs and seeds, so remove or use as much as you want. For very little heat, remove all the insides and use just the outside pepper.
4. Combine all ingredients in a small bowl; toss and let sit so flavors combine.

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​Mango Strawberry Salsa - No Tomato
​1 mango
4 large strawberries
1 very small onion
2 cloves garlic
½ jalapeno
2 TBSP parsley chopped, (or cilantro)
Juice of 1 lime
1 TBSP extra virgin olive oil
Kosher salt & lots of freshly ground black pepper 

​Peach Salsa - With Tomato
1 small to medium tomato
2 medium peaches
1 very small onion
2 cloves garlic
½ jalapeno
2 TBSP parsley chopped, (or cilantro)
Juice of 1 lime
1 TBSP extra virgin olive oil
Kosher salt & lots of freshly ground black pepper​

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