Recipe(tried): Black Bean Habanero Salsa, Curried Pineapple Salsa, and Watermelon Fire and Ice Salsa - for Roger

BLACK BEAN HABANERO SALSA

1 1/2 cups fresh corn* (canned is ok)
1 cup canned black beans, drained and rinsed
1 bunch green onions sliced very thin with green part
2 to 3 medium tomatoes diced
2 to 3 cloves garlic pressed
1 lime, juice of
2-3 Habanero peppers, chopped
2 jalapeno pepper, chopped (or Serrano) (optional)
1 tsp salt
1/2 tsp pepper

if using fresh corn, cook, drain. and cool.

Mix corn with remaining ingredients and let marinate in fridge for about two hours, enjoy!!

*I use canned whole kernel corn.

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CURRIED PINEAPPLE SALSA
Source: fatttaman, 6/5/98

2 cups chopped fresh pineapple
1 yellow bell pepper, seeded, chopped
1/2 to 2 habanero peppers, seeded, diced
2 to 4 cloves fresh garlic, minced
1 (medium) sweet onion, chopped
3 tablespoons fresh lime juice
1/4 cup fresh orange juice
1 teaspoon ground coriander seed
1 to 2 tablespoon sweet curry powder,
kosher salt (to taste)
ground white pepper (to taste)
2 tablespoons vegetable oil

Process all ingredients till smooth in blender or food processor.

Serve as a dip (cold) or as a sauce (room temperature) for grilled fish or poultry.

Try subbing different fruits like papaya and/or mango..or just mix them all together.!!

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WATERMELON FIRE AND ICE SALSA

3 cups watermelon, chopped
1/2 cup green pepper, chopped
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, chopped
1 tablespoon green onion, chopped
1 tablespoon jalapeno, chopped
1/2 teaspoon garlic salt

Combine all ingredients. Cover and refrigerate 1 hour.