Salsas

Peach/Mango Salsa:
4 ripe peaches (cut into small pieces)
2 mangos (cut into similar small pices)
1/2 red onion (diced)
3 tablespoons cilantro (chopped)
1/2 jalapeno, chopped (discard seeds for a milder salsa)
Juice from 1 1/2 limes
1/4 teaspoon salt
dash of coriander and cumin
Watermelon/Blueberry Salsa (recipe courtesy of Love & Olive Oil)

4 small Roma tomatoes, roughly chopped (we used heirloom cherry tomatoes)
1/2 small onion, chopped
1/2 jalapeno, chopped (discard seeds for a milder salsa)
1 cup diced watermelon
1/2 cup fresh blueberries
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice (from 1 lime)
1/4 teaspoon salt

Directions for both salsas:
*combine all ingredients in a bowl and let sit at room temperature or in the refrigerator for about 30 minutes before serving.
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