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barbszy 04-16-2009 01:20 PM

Fresh Salsa Recipes from the National Honey Board
May is National Salsa Month! Salsa is a versatile topping and pantry staple. Celebrate America's favorite condiment with your own homemade version. These four fresh, sweet and savory salsas are made with pure honey.

• Fresh Melon Salsa is a delectable fresh fruit topping for grilled fish or chicken.
• Honey intensifies the flavors in the Honey Strawberry Salsa.
• Pineapple-Kiwi Salsa is a sweet option for grilled foods and tortilla chips.
• Green tomatillos and honey balance the fiery heat of chiles in the Salsa Tomatillo.

Recipes courtesy the National Honey Board.

barbszy 04-16-2009 01:20 PM

Fresh Melon Salsa
Makes 3 cups

• 3 cups diced melon
• 6 Tablespoons lime juice
• 1/4 cup honey
• 1/4 cup diced red bell pepper
• 1-1/2 Tablespoon finely chopped cilantro
• 1 Tablespoon seeded, minced jalapeño pepper
• 1/2 teaspoon salt

Combine all ingredients in large bowl; mix well. Refrigerate overnight to allow flavors to blend. Serve over grilled fish or chicken.

barbszy 04-16-2009 01:21 PM

Honey Strawberry Salsa
Makes 3 to 4 cups

• 1-1/2 cups diced sweet red peppers
• 1 cup sliced fresh strawberries
• 1 cup diced green bell peppers
• 1 cup diced fresh tomato
• 1/4 cup chopped Anaheim pepper
• 2 Tablespoons finely chopped cilantro
• 1/3 cup honey
• 1/4 cup fresh lemon juice
• 1 Tablespoon tequila, optional
• 1/2 teaspoon crushed dried red chili pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Combine all ingredients in glass container; mix well. Cover tightly and refrigerate overnight to allow flavors to blend. Serve on grilled fish or chicken.

barbszy 04-16-2009 01:21 PM

Pineapple-Kiwi Salsa

• 1 can (8 oz.) crushed pineapple, undrained
• 2 medium kiwifruit, peeled and chopped
• 1/4 cup honey
• 1 teaspoon finely chopped crystallized ginger

In small bowl, combine undrained crushed pineapple, kiwi fruit, honey and crystallized ginger. Cover and refrigerate for up to 1 week.

barbszy 04-16-2009 01:21 PM

Salsa Tomatillo
Makes 1-3/4 cups
Cook Time: 10 minutes

• 1 Tablespoon olive oil
• 1 clove garlic, minced
• 1/2 cup onion, finely chopped
• 1 cup tomatillos, finely chopped
• 1/4 cup Anaheim chilies, chopped
• 2 Tablespoons cilantro
• 1/4 cup white vinegar
• 1/4 cup honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup canned diced tomatoes, drained

In medium sauce pan, heat oil over medium heat. Sauté garlic and onion until fragrant and soft, 2 to 3 minutes. Add tomatillos, chilies, cilantro, white vinegar, honey, salt, and pepper and bring to a boil. Reduce heat and simmer 5 minutes. Add tomatoes; mix well. Serve salsa over grilled pork chops with cornbread and steamed squash and eggplant.

barbszy 04-16-2009 01:24 PM

I've never tried fruit salsas before, or making my own salsa! But these recipes look so easy that I think I'll be making them this spring & summer to go with grilled foods.

Thanks to the National Honey Board for sharing these recipes with us.

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