How do you make a good salsa? Sort of sweet tasting too?

Mango Avocado Salsa

Ingredients

1 avocado, peeled and diced

1 unripe mango, peeled and shredded

2 chilli padi, chopped

3 tbsp mayonnaise

1 tsp light soya sauce

1/2 tbsp lemon juice

1 tsp chilli oil

Dash of pepper

Method

Toss together all salsa ingredients in a mixing bowl and set aside.

To serve; place salsa ingredients on a big Chinese spoon and top up with 2–3 pieces of deep-fried chicken.

Mango Salsa

Ingredients

1 large ripe mango

3 cilipadi, finely chopped

1 tsp finely chopped coriander

1 tsp coarsely ground black pepper

1 tbsp honey

Method

Peel mango, remove seed and cut flesh into cubes. Combine mango with the rest of the ingredients in a bowl. Add honey and toss well to combine. Cover and refrigerate until required.

Mango salsa goes very well with seafood.

Salsa Rumba

Ingredients

4 large tomatoes, cubed really small (chick-pea size)

1/2 cup spring onions, chopped (use the bulb but discard any wilted or yellowing tip of onions)

1/2 cup coriander, chopped

4 shallots, chopped

3 cm young ginger

4 red chillies

4 pips garlic

1/4 cup of fresh basil, finely shredded

Juice of 1 lemon

Salt and sugar

Method

BLEND the ginger, chillies and garlic together with the lemon juice to a coarse paste. Combine the chopped greens and tomatoes. Season with salt and sugar to taste. Keep salsa in clean, airtight jar. Keep chilled.

Note

Serve with tacos/corn chips, pita breads or as a condiment for grilled chicken. Experiment with different kinds of basil (Thai, Vietnamese, etc). You might even try some freely shredded lemongrass for a totally different aroma too.

Tomato Salsa

Ingredients

3 large (just ripe) tomatoes

1 onion, chopped

1 bulb garlic, crushed

2 cilipadi, finely chopped

2 tbsp chopped coriander leaves

1/2 tbsp olive oil

1 tbsp lemon juice

Freshly ground black pepper

Salt to taste

Method

Cut tomatoes into halves and remove seeds. Place cut side down on a sheet of foil and grill tomatoes until skin is blistered. Peel and chop coarsely.

Combine all other ingredients with the chopped tomatoes in a mixing bowl. Stir well to mix. Leave to stand at room temperature for one to two hours before serving.

SWEET SALSA

2 c. pureed tomatoes

2 c. chopped tomatoes

2 c. chopped mild peppers

1 c. pureed hot peppers

1 c. chopped onions

1/2 c. brown sugar

3/4 c. apple cider vinegar

3 tsp. garlic powder

2 tbsp. canning salt (not table salt)

Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 minutes longer.

To can: Fill sterilized jars, divide liquid equally among jars and screw on lids. Process in boiling water bath for 25 minutes. Can be frozen but takes away some of the flavor.

You want a sweet salsa add diced peaches instead of tomatoes.

1/2 small red onion(diced)

1 cup fresh pinapple(diced)

1 mango(diced)

2 or 3 serrano peppers(deveined and diced)if you like it really spicy,leave in seeds and veins.

a good 1/4 cup cilantro(chopped)

pinch of kosher salt

Mix all ingred. together and enjoy!!!

Here you go... a whole list of salsa recipes!

http://allrecipes.com/salsa.asp

Red onion, balsalmic vinegar, cantaloupe, salt, and pepper.