Cranberry Salsa

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I am a fan of anything salsa, so when I saw this recipe for Cranberry Salsa I knew it was a match made in heaven. And oh boy is it delicious! On my next batch I would cut the sugar in half and maybe even experiment with other additions - peppers, avocado, etc. Try it! You'll love it!

In food processor combine:
12 oz bag of cranberries
1/4 cup chopped green onion, about 4-6
1 bunch of cilantro
In a separate bowl combine
1 cup sugar (I'd cut this in half!)
Juice of two limes
1/4 -1/2 tsp cumin powder depending on taste.
Mix everything together and chill for an hour. Serve over cream cheese or just with chips. Also would be yummy as a side sauce with turkey, pork or chicken.

Fish Tacos with Mango Salsa

This has got to be one of my favorite recipes of the summer.
So fresh, so flavorful, and SO HEALTHY!

For the fish, I used the flash frozen Mahi Mahi from Costco.
Defrost it in the package in a bowl of room temperature water.
Cover a baking sheet with foil and lay the fish side by side.
Sprinkle with olive oil, crushed garlic, salt and pepper.
Cook the fish according to the package - (About 450 degrees for 12 minutes)
Once the fish is done, take out of the oven and shred into pieces with two forks.
Serve in corn tortillas that have been lightly browned on the stove and mango salsa.
3 fillets should serve about 4 people.

Mango Salsa
2 mango-chopped into small cubes
1 red bell pepper-finely chopped
1 Avocado diced
1-2 tomatoes diced
2 T. cilantro-chopped
2 t. lime juice
A couple sprinkles of ginger (or freshly grated if you have it)
dash cayenne pepper
1/2 of a small red onion- diced
salt and pepper
drizzle olive oil over the salsa until it reaches your desired consistency
(I try to use as little as possible)

Enjoy!

Pork Tenderloin with Cherry Salsa

We went to a 4th of July BBQ at my good friend, Susanna's where I ate the most delicious new thing....grilled pork tenderloin with this incredible cherry salsa. It was like Christmas in my mouth!!

The pork was grilled to perfection with just an olive oil, garlic, and salt and pepper rub. But the salsa truly was the perfect compliment. Perhaps a labor of love because of having to pit each of those cherries, but worth it! And Lodi cherries are amazing right now....

Cherry Salsa:
1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)
2 teaspoons fresh lime juice
1/4 teaspoon freshly grated lime zest
1 tablespoon finely chopped red onion
1 teaspoon finely chopped seeded fresh jalapeño chili (wear rubber gloves)
1 1/2 teaspoons finely chopped fresh cilantro

Zesty Sweet Potato Corn Salsa

This is great to serve with grilled chicken or fish.

2 cups diced cooked sweet potatoes
2 cups thawed frozen (or fresh off the cob) sweet corn
1/2 cups diced red bell pepper
1 fresh jalapeno pepper, seeded and chopped (use more of less to your taste)
1/4 cup chopped fresh cilantro

Combine all ingredients and toss with a few tablespoons of olive oil and salt and pepper.

Suzi's Blender Salsa

2- 16oz. cans Mexican style stewed tomatoes
1 jalapeno or Anaheim chili
¼ red onion
2 cloves garlic
juice from a lime
1 T. cumin
lg. handful of cilantro
½ t. sugar
1 t. garlic salt

Puree all ingredients in a blender and serve!

Mango Salsa

2 mango-finely chopped (can also use combination with fresh peaches)
1 red bell pepper-finely chopped
2 T. cilantro-chopped
2 t. lime juice
fresh grated ginger to taste
dash cayenne pepper
½ c. olive oil
2 diced shallots
salt and pepper

*great on grilled fish or chicken