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Mixed Fruit Salsa Recipes

Updated on February 8, 2017
Fruit Salsa with Cinnamon Crisps
Fruit Salsa with Cinnamon Crisps
Watermelon Salsa
Watermelon Salsa

Fruit Salsa with Cinnamon Crisps

25 mins to make, serves 8

Ingredients

Vegan

Produce

  • 2 Granny smith apples
  • 1 Lemon
  • 1 cup Melon
  • 1/2 lb Raspberries
  • 1 lb Strawberries

Condiments

  • 4 tbsp Preserves

Baking & Spices

  • 1 tsp Cinnamon
  • 1/3 cup Sugar

Oils & Vinegars

  • 1 Cooking spray or olive oil spray

Bread & Baked Goods

  • 10 Flour tortillas (10")

Instructions

Cinnamon Crisps

  1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
  2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
  3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

Fruit Salsa

  1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
  2. Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving.

Watermelon Salsa

Ingredients

Vegetarian

Produce

  • 8 Basil, fresh leaves
  • 1 Cucumber
  • 1 Jalapeno pepper
  • 1 1/2 tsp Lime
  • 1 Mango
  • 1 Red onion, small
  • 3 cups Watermelon

Condiments

  • 1/4 cup Lime juice, fresh

Baking & Spices

  • 1/2 tsp Garlic salt
  • 1 Pepper, Freshly ground
  • 1 tbsp Sugar

Bread & Baked Goods

  • 1 Tortilla or pita chips

DIRECTIONS:

  1. Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
  2. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently.
  3. Chill the salsa until ready to serve.
  4. Add the garlic salt just before serving. Serve with chips.

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips
Apple Pie Dip & Cinnamon-Sugar Tortilla Chips

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips

Vegetarian

Produce

  • 2 cups Apple
  • 2 tbsp Lemon/calamansi, fresh juice

Baking & Spices

  • 3 tbsp Brown sugar
  • 3/4 tsp Cinnamon
  • 1 tsp Cornstarch
  • 1 1/2 tbsp Sugar

Bread & Baked Goods

  • 5 (6-inch) wheat tortillas

Dairy

  • 2 tbsp Butter

Directions

  1. You can either cook this on the stove-top or the microwave.
  2. Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.
  3. Heat for a few minutes until it’s boiling and has extracted juice from the apple.
  4. Add cornstarch-water mixture to the “sauce”
  5. Put back in the microwave/stove top until boiling and the sauce has thickened.
  6. Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.
  7. Cut tortillas into desired size. {wedges}
  8. Put in a slightly greased baking pan.
  9. Brush the tortillas with butter.
  10. Sprinkle with cinnamon and sugar, and bake at 210º C {410ºF} until golden brown, about 5-8 minutes.
  11. Let them cool before serving and serve with the Apple Pie Dip.

Spicy Cucumber Salsa

Vegan, Gluten free, Paleo

Produce

  • 1 handful Cilantro
  • 1 handful Dill
  • 1 Equal parts tomatoes
  • 1 Jalapenos
  • 3 Limes, juice of
  • 1 Onion, big

Oils & Vinegars

  • 1/2 cup Cider vinegar

Instructions

  1. Just chop up all the ingredients, mix in the herbs, cider vinegar and lime juice, and let it sit overnight in the fridge to really soak the flavor into the salsa.
  2. I also threw in a poblano pepper or two! Go for it.

Apple Mango Chicken

Ingredients

Produce

  • 1 Apple, green
  • 1/4 cup Cilantro
  • 1 1/2 tsp Garlic, fresh
  • 1 Mango
  • 13 tsp Onion
  • 1 Red bell pepper

Condiments

  • 1 tbsp Honey
  • 1/4 cup Lime juice, fresh squeezed
  • 1/4 cup Zesty italian dressing

Baking & Spices

  • 5/8 tsp Black pepper
  • 1 tsp Sea salt

Drinks

  • 1 1/2 cups Apple juice
  • 1 tbsp Orange juice concentrate

Other

  • 14 oz Gold'n plump extra tender boneless skinless chicken breast tenders

Instructions

Chicken:

  1. Stir 1 cup apple juice, honey, onions, fresh garlic, black pepper and salt in a sauté pan.
  2. Add the frozen chicken to the pan, put the lid on and bring the liquid to a boil over medium high heat.
  3. Once it starts to boil, turn heat to low and continue cooking with the lid on.
  4. After about 5 minutes, separate the once frozen chicken tenders.
  5. Simmer over low heat, with the lid on, for an additional 15 minutes, turning the chicken occasionally.
  6. Add ½ cup of apple juice and continue simmering for another 15 minutes on low or until full cooked, turning the chicken occasionally.

Salsa Dressing:

  1. Whisk together lime juice, Italian dressing, orange juice concentrate, fresh garlic, salt and black pepper.

Apple Mango Salsa:

  1. Combine green apple, mango, red bell pepper, onions, and cilantro in a bowl.
  2. Pour the dressing over the salsa ingredients and stir to coat.

Serving:

  1. Serve the chicken tenders on a bed of rice topped with the apple mango salsa.

The Best Homemade Fresh Tomato Salsa

20 mins to make, makes 4 cups

Ingredients

Vegan, Gluten free, Paleo

Produce

  • 1/2 bunch Cilantro
  • 4 Garlic cloves, large
  • 1/3 cup Green bell pepper
  • 1/3 cup Hothouse cucumber
  • 1 1/2 Jalepenos, fresh
  • 1 Lime
  • 1/3 cup Red bell pepper
  • 1/3 cup Sweet onion
  • 2 1/2 cups Tomatoes on the vine

Baking & Spices

  • 1 Salt and fresh ground black pepper

INSTRUCTIONS

  1. Combine all the ingredients together in a large bowl. Season with salt and pepper to taste.
  2. Cover and refrigerate for atleast 30 minutes up to overnight before serving.

Rainbow Salsa

10 mins to make, serves 10-12

Ingredients

Vegan, Gluten free

Produce

  • 1 Bell pepper, large orange
  • 1 (15-ounce) can Black beans
  • 1 cup Cilantro, fresh loosely-packed
  • 1 (15-ounce) can Corn, whole kernel
  • 1/2 tsp Garlic powder
  • 1 Jalapeno peppers
  • 1 Red bell pepper, large
  • 2/3 cup Red onion, half
  • 3 Roma tomatoes
  • 1 Yellow bell pepper, large

Condiments

  • 2 tbsp Lime juice, freshly-squeezed

Baking & Spices

  • 1/2 tsp Salt

Nuts & Seeds

  • 1/2 tsp Cumin, ground

Snacks

  • 1 small bag Garden of eatin tortilla chips

DIRECTIONS:

  1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl.
  2. In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined. Add the juice to the bowl of salsa. Then toss everything until combined.
  3. Serve immediately, or cover and refrigerate for up to 48 hours.

Super Easy Fruit Salsa Recipes

Fruit Salsa

Ingredients

Vegan, Gluten free, Paleo

Produce

  • 1 Blood orange
  • 2 Kiwi
  • 1 Mango, large
  • 1 Navel orange
  • 1/2 Pineapple
  • 10 Strawberries

Instructions

  1. Chop all of your fruit and combine.
  2. Serve as desired and consume within 3 days.

Restaurant Salsa

5 mins to make

Ingredients

Vegan, Gluten free

Produce

  • 1 handfuls Cilantro
  • 3 cloves Garlic
  • 1 Jalepeno peppers
  • 1 28-ounce can Plum tomatoes, whole
  • 1 White onion, small

Condiments

  • 3 tbsp Lime juice

Baking & Spices

  • 1/4 tsp Granulated sugar
  • 1 tsp Salt

Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

INSTRUCTIONS

  1. Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
  2. Taste the salsa and based on personal preference, adjust as necessary.
  3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
  4. Serve with tortilla chips and enjoy!
  5. Remove the seeds from jalapeno peppers to reduce the heat level. This way you'll get all the fresh jalapeno flavor and some heat, but not a crazy amount of heat.
  6. Also add the teaspoon of sugar to balance out the acidity of the tomatoes and I think it heightens the other flavors.
  7. If you'd like, you could stir in some corn kernels, black beans, or chopped tomatoes.

This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versatility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak!

Mexican Salsa

15 mins to make, serves 1

Ingredients

Vegan, Gluten free, Paleo

Produce

  • 11 Arbol chiles, dried
  • 1 bunch Cilantro
  • 1 (14 ounce) can Delmonte stewed tomatoes, with juice
  • 1 Garlic clove
  • 1 Jalapeno
  • 1/2 Yellow onion, small

Condiments

  • 1 tsp Lemon juice or 1 teaspoon lime juice

Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

DIRECTIONS

  1. Take the stems off the peppers and throw away the stems.
  2. Place the peppers and seeds in the bender. Blend well.
  3. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
  4. I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
  5. If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
  6. Refridgerate for at least 1 hour before serving.

Homemade Salsa

5 mins to prepare

Ingredients

Vegan, Gluten free

Produce

  • 1/3 cup Cilantro, fresh
  • 3 Garlic cloves
  • 1 4.5 ounce can Green chiles, medium, or hot mild
  • 3 Jalapenos
  • 1 Red onion
  • 1 15 ounce can San marzano tomatoes
  • 4 Tomatoes, ripe

Condiments

  • 3 tbsp Lime juice, fresh

Baking & Spices

  • 1 1/2 tsp Salt
  • 2 tsp Sugar

Nuts & Seeds

  • 1 tbsp Cumin, ground


Ingredients

Vegan, Gluten free

Produce

  • 1/3 cup Cilantro, fresh
  • 3 Garlic cloves
  • 1 4.5 ounce can Green chiles, medium, or hot mild
  • 3 Jalapenos
  • 1 Red onion
  • 1 15 ounce can San marzano tomatoes
  • 4 Tomatoes, ripe

Condiments

  • 3 tbsp Lime juice, fresh

Baking & Spices

  • 1 1/2 tsp Salt
  • 2 tsp Sugar

Nuts & Seeds

  • 1 tbsp Cumin, ground

Directions:

  1. Place the fresh tomatoes, onion, garlic, peppers, lime juice, cumin, sugar, and salt in a food processor. Pulse until the contents are fine and well blended.
  2. Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve.

Fresh Peach Salsa

Vegan, Gluten free, Paleo

Produce

  • 1/4 cup Cilantro
  • 1/2 Jalapeno
  • 1 Lime
  • 3 Peaches, ripe
  • 1/2 Purple onion, small
  • 1 Roma tomato

Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

Instructions

  1. Carefully cut peaches into ¼ inch cubes
  2. Put all the other ingredients in a chopper or food processor for a rough chop. Don't pulverize, but get the pieces pretty small.
  3. Mix the peaches and salsa mix together.
  4. Garnish and serve!

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