Recipe: Salsa recipes for Roger (5)

GRAPEFRUIT SALSA
Yields: 1 1/2 cups.

Cardamom gives the grapefruit an exotic twist. And grapefruit gives salsa an altogether exciting kick.

2 tbsp. lime juice
1 tbsp. olive oil
1 tsp. minced jalapeno
1/2 red bell pepper, minced
2 tbsp. minced red onion
1 large florida grapefruit, peeled, membrane removed, sectioned, chopped
1/4 tsp. ground cardamom
2 tbsp. chopped fresh cilantro leaves

Toss all ingredients together.

Serve chilled as side dish to barbecued meat, seafood and nachos.

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JALAPENO MANGO SALSA WITH VANILLA AND LIME
adapted from a Recipe from McCormick - Spices & Seasonings
Makes 12 (2 tablespoon) servings

"This is the perfect spicy sweet complement to grilled chicken or fish, and can also be served with tortilla chips for a tasty snack or appetizer."

1 mango, peeled and finely chopped
1 kiwi, peeled and finely chopped
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1 tablespoon sugar
2 teaspoons lime juice
1 teaspoon McCormick Pure Vanilla Extract

Combine all ingredients in a medium bowl. Let stand 5 minutes for flavors to blend.

Tip: Use rubber gloves when seeding and mincing chile peppers.

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ROASTED EGGPLANT SALSA
adapted from a recipe by Hrayr Berberoglu

3 small eggplants chopped
1 medium, onion, halved with skin on
1 red pepper
1/4 cup black olives pitted
1 tsp capers
1 clove of garlic, minced
1 tbsp balsamic vinegar
2 tsp chopped fresh basil
1 tbsp extra virgin olive oil
salt and pepper to taste

Preheat oven to 400F

Sprinkle eggplant lightly with salt and let it stand for 20 minutes. Rinse and pat dry.

Brush onion with oil and place cut side down on oiled tray.

Place red pepper and eggplant on a tray and roast in oven until tender.

Place pepper in cold water to remove skin and seeds.
Peel onion. Finely dice vegetable set aside.

In food processor, combine olives, capers, garlic, vinegar, basil and oil. Pulse several times until finely blended.

Add to vegetables and stir. Season to taste. Serve with pita triangles.

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THAI CUCUMBER AND MINT SALSA

"This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken."

3 whole cucumbers -- peel-seed-dice
2 each garlic -- minced
1 each thai chile peppers -- minced
1/2 cup fresh coriander -- chopped
1/2 cup fresh mint -- chopped
1/2 cup fresh basil leaves -- chopped
1/2 cup scallions -- minced
1 teaspoon pepper
1/2 teaspoon salt
1/4 cup lime juice
1 tablespoon vegetable oil

Combine and refrigerate for at least 2 hours.

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CHARRED RED ONION SALSA
adapted from a recipe from National Onion Association
Makes 3 cups.

3 medium red onions, skin on, halved (about 1-1/2 lbs)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 teaspoon bottled crushed red pepper flakes
1 cup whole pitted olives
2 tablespoons fresh oregano leaves (packed)

Place onion halves cut sides down in shallow pan.

Bake at 425 degrees for 30 minutes or until onions are slightly soft when pinched and their cut sides are blackened.

When cool enough to handle, discard onion skins and trim stems. Place onions in food processor with oil, vinegars and red pepper flakes. Process in two or three 2-second bursts or until coarsely chopped. Add olives and oregano and process 2 to 4 seconds just until chopped.