Sunday, August 28, 2011

Summer Fruit Salsa

This is an easy to prepare salsa that can be served with chips or over BBQ chicken, shrimp, or fish. This recipe can also be halved or doubled, depending on the size of your crowd. I make it whenever I have a summer BBQ, and there are rarely any leftovers. Everyone seems to like it! Not only that, it is  very healthy and low in calories.

Summer Fruit Salsa

Serves 12

 Cover and chill at least 2 hours before serving, or up to 24 hours

2  20oz. cans crushed pineapple, drained
0r 2 cups chopped fresh pineapple

2 large firm nectarines, peaches or mangoes
1 pint strawberries

chopped into itty bitty pieces

1/4 cup finely chopped sweet yellow or white onion

1 cup (packed) chopped Cilantro leaves, stems removed (approx. one bunch)

1  7oz. can diced green chilies ( these come in 'mild' and 'hot')

4-5 dashes hot sauce (or more if you like it 'smokin')

(If you want to make a 'sweet salsa' you can eliminate chilies and hot sauce and substitute 1-2 tsp grated fresh ginger)

4 Tbsp lemon or lime juice (fresh or bottled)
(if using fresh lime, you can add a tsp or so of shredded peel)

4 Tbsp honey

Some fresh cracked pepper to taste

Mix all ingredients together.  Cover and chill 2 -24 hours.



  1. Karen, your summer salsa sounds delicious!!!

  2. YUM! This has now been added to my list of high-jacked recipes I've "borrowed". Thank you Karen, can't wait to try it!


Thank you for stopping by! Your comments are important to me and are very much appreciated. xx Karen

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