Salsa with a Twist

Tired of the same old salsa from a jar? Here are 2 refreshing recipes that will spice up any summer get together

Mango Jalapeno Salsa
Makes 2 cups, 8 ¼ cup servings

2 ripe but firm mangos, coarsely chopped (2 cups)
½ tsp minced jalapeno (if this is too hot for you, Anaheim chili is tamer)**
**If using fresh chili DON’T RUB YOUR EYES OR OTHER SENSITIVE BODY PARTS UNTIL YOUR HANDS ARE THOROUGHLY WASHED
2 TBS coarsely chopped cilantro leaves or 2 tsp dry cilantro. If you don’t like cilantro use parsley or leave it out.
1 TBS fresh lime juice
¼ tsp crushed cardamom or coriander seed

Peel mangos. Using a paring knife, slice thru the pulp down to the seed at ¼ inch intervals, first around lengthwise, then horizontally. Cut the pulp from the seed. You should have almond size chunks.

In a bowl, mix together the mangos, chili pepper, cilantro, lime juice and cardamom. Serve right away.

Nutrition Information, per serving
8 servings, ¼ c each

27.3 calories
.1 g fat
.9 mg sodium
68 mg potassium
7.1 g carbohydrates
.2 g protein

Cranberry Salsa
yield 2 ½ cups 10 ¼ cup servings

1 cup water
2/3 cup sugar
1 12 oz package fresh or frozen cranberries
2 TBS chopped canned jalapeno peppers or use Anaheim chili for a milder salsa
1 tsp dried cilantro or regular parsley
¼ tsp ground cumin
1 green onion sliced
1 tsp lime juice

Combine water and sugar in saucepan, bring to boil over medium heat. Add cranberries and return to boil. Gently boil cranberries for 10 minutes without stirring. Pour into medium glass bowl. Gently stir in remaining ingredients. Cover bowl, allow to cool to room temperature and refrigerate.

Nutrition Information, per serving
10 servings, ¼ c each

56 calories
0 fat
1 mg sodium
14 mg potassium
14.4 g carbohydrate
.1 g protein