Judy’s Black-eyed Pea Salsa
I created this salsa when I had to take a dish to a potluck dinner. It’s quite tasty!

• 1 can black-eyed peas, washed and drained
• 1 can (4 oz.) chopped green chiles
• 1 chopped Jalapeno or Serrano
• ½ cup chopped onion
• 1 clove garlic, minced
• 2 plum tomatoes peeled and chopped
• 1/3 cup vegetable or olive oil
• 2-3 Tbs. red wine vinegar, to taste
• ¼ tsp. Salt
• 1 tsp. Seasoned salt
• black pepper to taste
• cayenne pepper to taste (optional)

Mix all ingredients and let stand in refrigerator at least I hr. before serving.

Gingered Mango Salsa

• 1/4 Habanero chile or 1 whole Jalapeno, seeded and finely chopped
• 1 Tbsp. fresh ginger, finely chopped
• 1/4 cup brown sugar
• 1/4 tsp. ground cloves
• 1 small garlic clove, finely chopped
• 3/4 tsp. soy sauce
• 1 cup mango, peeled and diced

Mix all ingredients and serve. Refrigerate leftovers.

Holiday Cranberry Salsa
from Hellish Relish by Sharon Niederman

• 1 (12 oz.) package fresh cranberries
• 2 whole oranges
• 1/2 cup sugar
• 1 bunch cilantro
• 1/2 medium onion
• 2 Jalapenos, deveined, seeds removed
• 1" piece fresh ginger, peeled
• 1/4 tsp. green chile powder, if available

Place cranberries in food processor. Squeeze in the juice of one orange, cut the orange in quarters, and add it, including peel. Peel the other orange, and add it in sections. Add sugar and cilantro. Pulse for 1-2 minutes, until well-blended, while keeping some texture. Slice the onion and jalapenos into the mixture. Add ginger r and prodcess. Add green chile powder, blend. Can be made up to 2 days ahead.

Island Salsa
Recipe from Bon Appetit

• 1 cup pineapple -- peeled and chopped
• 1 cup mango -- peeled and chopped
• 1 cup yellow or red bell pepper -- chopped
• 2/3 cup kiwi fruit -- peeled and chopped
• 1/2 cup red onion -- finely chopped
• 1/4 cup fresh cilantro -- finely chopped
• 1 teaspoon fresh lime juice
• 1/2 teaspoon Serrano chili with seeds -- minced
• ground white pepper

Combine all ingredients in medium bowl. Season with white pepper and salt.

Pineapple Salsa
Recipe by Stephanie da Silva

• 1/2 medium pineapple -- peel, core, 1/2" dice
• reserved pineapple juice
• 1 small red bell pepper -- 1/2 inch dice
• 3 medium green onions -- minced
• 1 Serrano chile -- seeded and minced
• 1 1/2" piece fresh ginger -- peeled and minced
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt

Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature.