Salsa redefined - includes recipes

Sunset, Sept, 1994 by Christine Weber Hale

Exploring flavors or combinations beyond tomatoes and chilies

WESTERNERS' LOVE affair with salsa has redefined this lively condiment. The classic tomato-based salsa has evolved to encompass a veritable free-for-all of fruit and vegetable combinations. Fruit salsas, in particular, have grown in popularity. The sweetness of fruit paired with piquant-hot seasonings makes these salsas especially refreshing with grilled chicken, fish, and meats. They even shine when used the old-fashioned way--scooped onto chips for snacking.

Tropical Fruit Salsa

1 cup 1/4-inch-dice peeled pineapple 3/4 cup 1/4-inch-dice firm-ripe peeled papaya 1/2 cup 1/4-inch-dice firm-ripe peeled mango 1/2 cup 1/4-inch-dice red bell pepper 3 tablespoons minced crystallized ginger 2 tablespoons minced green onion 2 tablespoons lime juice Salt

In a bowl, gently mix together pineapple, papaya, mango, bell pepper, ginger, onion, and lime juice, and add salt to taste.

Serve salsa, or if making ahead, cover and chill up to 2 hours. Makes about 3 cups.

Per 1/2 cup: 60 cal. (3 percent from fat;) 0.4 g protein; 0.2 g fat (0 g sat.); 15 g carbo.; 7.2 mg sodium; 0 mg chol.

Watermelon Salsa

2 cups 1/4-inch-dice seeded red or yellow watermelon 1 cup 1/4-inch-dice peeled jicama 1 fresh jalapeno chili, stemmed, seeded, and minced 2 tablespoons minced fresh cilantro (coriander) 3 tablespoons lime juice Salt

In a bowl, gently mix together watermelon, jicama, jalapeno, cilantro, and lime juice, and add salt to taste.

Serve salsa, or if making ahead, cover and chill up to 2 hours. Makes about 3 cups.

Per 1/2 cup: 28 cal. (9.6 percent from fat); 0.7 g protein; 0.3 g fat (0 g sat.); 6.3 g carbo.; 3.8 mg sodium; 0 mg chol.

Peach and Honeydew Salsa

1 1/2 cups 1/4-inch-dice honeydew melon

1 1/2 cups 1/4-inch-dice peeled firm-ripe peaches

2 tablespoons seasoned rice vinegar (or 2 tablespoons rice vinegar with 1/2 teaspoon sugar)

2 tablespoons minced fresh mint leaves

1 tablespoon lemon juice

1 tablespoon minced fresh or 1/2 teaspoon dried tarragon leaves

Salt

In a bowl, gently mix together melon, peaches, vinegar, mint, lemon juice, and tarragon; add salt to taste.

Serve salsa, or if making ahead, cover and chill up to 2 hours. Makes about 3 cups.

Per 1/2 cup: 38 cal. (2.4 percent from fat); 0.5 g protein; 0.1 g fat (0 g sat.); 9.9 g carbo.; 104 mg sodium; 0 mg chol.

Bold Berry Salsa

2 cups raspberries, rinsed and drained

1 small (about 1/2 lb.) firm-ripe Bartlett pear, peeled and cut into 1/4-inch dice

1/2 pound figs (about 4 large), peeled and cut into 1/4-inch dice

3 tablespoons raspberry vinegar

1/4 to 1/2 teaspoon pepper

Salt

In a bowl, gently mix together raspberries, pear, figs, vinegar, and pepper, an add salt to taste.

Serve salsa, or if making ahead, cover and chill up to 2 hours. Makes about 3 cups.

Per 1/2 cup: 69 cal. (6.5 percent from fat); 0.8 g protein; 0.5 g fat (0 g sat.); 17 g carbo.; 0.4 mg sodium; 0 mg chol.