Recipe: Kants’ Rad Fruit Salsa
My sister and I created a ‘rad’ fruit salsa this week. It is sooooo good (if I do say so myself). I mean, really… just look at it!
Interested in making it yourself? Here’s the recipe:
Ingredients:
- 3 White peaches
- 3 plums
- 5-7 tomatoes (depends on size)
- 1 pear
- 1 jalapeno pepper
- 1 red onion
- 1-2 green and/or yellow peppers
- 3 limes
- Salt & Pepper to taste
- 2-3 TBSP Mango Lemonade Juice (Optional)
- 2 TSP Wildtree’s Jalapeno Grapeseed Oil (Optional)
- 2 TBSP Wildtree’s Peach Raspberry Sauce (Optional)
- Watermelon (Optional)
Chop peaches, plums, tomatoes, pear, jalapeno, onion, watermelon and peppers and mix in large bowl. Set aside.
Finely chop cilantro (I used half a bunch- use more or less according to your liking). Juice the limes and pour into small bowl (some lime pulp is ok). Add juice, grapeseed oil and raspberry sauce. Mix well and pour over fruits/veggies. Toss together, add salt and pepper to taste. Cover and let sit in fridge over night for added flavor.
To find out more about the salsa… and how to make those super yummy cinnamon pita chips, head on over to Kant Touch Us.
That does look like a sweet salsa! (pun intended
) I too like a sweeter salsa, so I added sweet pickles to mine. The recipe below is my best ever! You can even throw it in the blender and drink it, but on a burrito, it’s hard to beat!
I would like to share the recipe I made last night, and it was a good one!
Finely chopped celery stalks, not too big
two medium red onions finely chopped
2 sweet pickles finely chopped
a lot of fresh chopped cilantro, maybe 3/4 of a cup or more. can’t put too much!
About a cup of finely chopped purple cabbage! Makes is so beautiful
about 20 finely chopped roma tomatoes
fresh ground black pepper
splash or two of soy sauce
juice of one large lemon
some finely chopped leek, about one stalk is good
about 7 red chiles, finely chopped, be careful not to touch your face! Jalapenos are better, but we only get them at certain times of the year here.
I made a garlic pasted with about 20 cloves of roasted garlic in my mortar and pestle. I roasted the garlic in a little olive oil, sea salt and just a splash of balsamic vinegar, chopped chiles and fresh ground pepper.
Finely chopped roasted green or red bell pepper. I roasted them with the garlic. yummy!
I mixed in the garlic and peppers, and added a splash of red wine vinegar
mix well and serve. It’s a lot of stuff, but oh so worth it.
I have lots of vegetarian recipes in my head, please feel free to contact me for any of them or any vegetarian cooking tips. If you want information about working from home, I can help with that too. Enjoy!