Watermelon & Peach Salsa with Cayenne Chips

What?!! Watermelon and peaches in salsa? Oh believe me, it's really good! Serve with regular tortilla chips, or go the extra mile and make these homemade cayenne chips! The cayenne chips are what make this recipe so good. These chips and salsa are just the perfect pair! This recipe is from The Pampered Chef.

Chips

1 lime

1/4 tsp cayenne pepper

1/4 tsp salt

8 (6 inch) flour tortillas

Salsa

1 jalepeno pepper (or to desired amount of spiceyness)

1/3 bunch fresh cilantro, chopped

2-3 cups cubed watermelon

2 peaches

1 lime

1/2 tsp salt

Preheat oven to 400 F for the chips. Juice lime into a small bowl. In another small bowl, combine cayenne pepper and salt. Brush one side of each tortilla with lime juice (don't soak it though). Sprinkle cayenne mixture lightly over the top.

Cut each tortilla into 8 wedges using a pizza cutter. Arrange the tortillas onto a large baking sheet (or stone) in a single layer.

Bake 8-12 minutes, until edges are slightly browned and crisp. Repeat until all the tortillas are baked.

For the salsa, cut jalepeno in half and remove the white stem and seeds. Dice jalepeno and cilantro and place into a large bowl (holds 8 cups). Cut watermelon into small pieces and add to large bowl. Cut the peaches into small pieces, discarding the pits. Add peaches to the bowl. Juice the remaining lime into salsa. Add the salt. Mix well.

Serve with chips and ENJOY!

Yield: 16 servings (or consumed in 1 day for our household)

Fresh Salsa

I used to HATE the taste of cilantro. Boy am I glad that my tastes buds changed during my first pregnancy, because now I LOVE cilantro. This salsa will disappear fast! This is just a basic recipe and can be altered very easily according to your preference.

3 large tomatoes (you can use a 29oz can of tomatoes if you must, but isn't as good as fresh)
1/2 onion
3 jalapenos (or more if you want it hotter)*
1/2 bunch fresh cilantro
1-2 cloves fresh garlic, minced
2 tsp salt (or to taste)

Use a food processor or knife to finely dice all ingredients. Combine in a bowl and serve with tortilla chips or with any other Mexican dish!

Yields: 6 cups

*Tip - The heat of the jalapenos is found mostly in the veins (the white inside part) and the seeds. If you don't want it as hot, then strip out and discard the veins and seeds before dicing.

Black Bean Salsa

I just discovered this tasty salsa last weekend at a party for the first time. Then again at a baby shower today! My friend Nicole was kind enough to let me take some extra home! I'm addicted. This recipe is from Julie Clark.

1 can corn, drained

1 can black beans, drained and rinsed

2 tomatoes, chopped in chunks

1 avacado, chopped in chunks

1/2 bunch fresh cilantro

chopped green onions (to taste)

1 envelope italian dressing

Mix italian dressing according to packet directions in medium bowl. Add remaning ingredients and serve with tortilla chips!

Mango Salsa

What is summer without salsa? This fruity salsa is amazing and you just can't have summer without it. You can spice it up as HOT or mild as you like. Really, it is my favorite salsa now. I always think of you Charmaine, when I eat it! Thanks for the recipe!

Mango Salsa

3 ripe mangos, peeled
2 kiwi, peeled
1 red bell pepper
1 large white onion
1-2 garlic cloves, pressed
3 jalepenos minimum (we use 4-5) finely diced
cilantro (about 1/2 bunch)
Sea Salt to taste
Lime juice, either 1 tblsp or one lime squeezed

Mix all together, diced up to your desired chunkiness!

*This salsa is great with chips, or over jerk pork tenderloin with baby spinach! YUM!