How better to celebrate salsa month than with some fun new salsas? In this post, we've collected three of our very favorite recipes, which gives you plenty of time to incorporate a creative spin on salsa for Cinco de Mayo!
This sweet, yet spicy salsa is a good accompaniment to poultry, fish and hot soups. Better yet, this recipe makes two whole cups of it!
- 1 cup diced cantaloupe
- 3/4 cup diced honeydew melon
- 1 cup diced watermelon
- 1 tsp minced, seeded chili pepper
- 1 tsp chopped fresh mint
- 1 Tbsp fresh lemon juice
- 1 Tbsp orange juice
In a glass or stainless steel bowl, combine all ingredients. Chill for at least 30 minutes before serving in order to let the flavors meld.
Olive and Carrot Salsa
This Mediterranean salsa goes well with seafood. And, once again, the full recipe makes 2 cups of salsa.
- 1 1/2 cups grated carrots
- 8 large, pitted green olives, chopped
- 4 large, pitted black olives, chopped
- 2 tsp chopped bell pepper
- 1/4 cup olive oil
- 1 tsp cayenne powder
- 1 Tbsp fresh lemon juice
Combine all ingredients in a glass or stainless steel bowl. Chill for at least 30 minutes before serving in order to let the flavors meld.
Baked Banana Salsa
Use this salsa as a dessert sauce. It's fantastic over frozen yogurt, sorbet, fruit salad, or sliced angel food cake. It's also a fantastic sauce for pork, chicken, or fish.
- 4 ripe, unpeeled bananas
- 2 tsp vanilla extract
- 1 tsp maple syrup
- 1/2 tsp brown sugar
- 1/2 tsp cracked black pepper
- 2 Tbsp chopped walnuts or almonds
Preheat the oven to 375 degrees. Place whole bananas (in their skins) on a baking sheet and allow to roast for 20 minutes. The skins will turn brown, but don't worry, that's normal. Allow to cool. Peel and dice bananas and place the fruit in a medium mixing bowl. Add the remaining ingredients and toss gently until combined.
By: Nancy Berkoff, RD, EdD, CCE
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.