Recipe Time: Late Summer Salsas

It's that time folks. Use these wonderful ingredients before it's too late.

These salsas can be eaten straight up on a tortilla chip, but they can also be used atop chicken, grilled fish (i.e. catfish, tilapia), tofu, a fried egg, an open faced-grill cheese, etc. Enjoy.

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Salsa Fresca

From NYTimes, 2006

2 large fresh ripe tomatoes, chopped
½ large white onion, peeled and minced
¼ teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
¼ cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper.

Combine all ingredients, taste and adjust seasoning as necessary. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours. Makes about 2 cups.

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Mango Salsa
From Rebecca G

1/2 jalapeno
2 mangos
1 avocado
1/2 red pepper
3-4 scallions
1 tsp lime peel
2 limes, juice of
1/4 tsp salt
2 tsp fresh ginger
1/4 C chopped cilantro

-chop
-combine
-chill
-enjoy

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Peach Salsa With Lime Juice and Honey

From, uh, about.com

4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 tablespoons diced red bell pepper
1 tablespoon finely minced jalapeno pepper, or to taste
1 heaping tablespoon chopped cilantro
1 small clove garlic, finely minced
2 tablespoons finely chopped red onion or sweet onion

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Makes 1 1/2 to 2 cups.