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May 2000 Issue
They're not just for chips anymore!
by Ronda L. Halpin
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Cucumber-Nectarine Salsa

These unlikely salsa ingredients make a light, refreshing salsa that's perfect with Thai spice-rubbed orange roughy fillets.
  • 1 large nectarine, cut into bite-sized pieces
  • 1 small cucumber -- peeled, seeded and cut into bite-sized pieces
  • 1 kiwi -- peeled and cut into bite-sized pieces
  • 1/4 c. finely diced onion
  • 3 T. orange juice
  • 1 T. white wine vinegar
In a medium bowl, combine all of the ingredients and toss gently to mix. Chill the salsa until you are ready to serve it.
  • Yields: about 2 cups salsa
  • Preparation Time: 10 minutes plus chilling time
 

 

Pico De Gallo

Pico De Gallo is great when served over pepper-rubbed steaks. It's freshness and spice make any steak smile.
  • 2 medium tomatoes -- chopped into bite-sized pieces
  • 1/3 c. chopped onion
  • 2 T. chopped fresh cilantro
  • 2 cloves garlic -- minced
  • 1 tsp. garlic salt
  • 2 T. lime juice
  • 1 jalapeno pepper -- seeded and chopped
In a medium bowl, combine all of the ingredients. Use 1/3 of the pepper for mild salsa, 2/3 for medium and all of it for hot and spicy salsa. Toss gently to mix. Chill the salsa until you are ready to serve it.
  • Yields: about 2 cups salsa
  • Preparation Time: 10 minutes plus chilling time
 

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