Spice Things Up with 5 Fresh Salsas
By: Kelsey Ganes
Published: May 3, 2011

Naturally low in allergens (gluten free, dairy/casein free, nut free, soy and egg free), what says summer better than chips and salsa on the patio? Especially for those of us who maintain a fairly limited diet, just having something a little bit different (like strawberry mango salsa) can be a refreshing change of pace! 
While these five recipe ideas are definitely a departure from traditional pico de gallo, they are all pretty tasty and pair well with almost anything you can throw on the grill! Jam-packed with tons of nutrients, fresh salsa is more than just a tasty condiment! Because the fruit is fresh and uncooked (or blanched, in the case of the rhubarb), all of the nutrients are still at their peak levels - everything from Vitamin C to antioxidants. The brighter the colors, the more higher the nutritional value of fruits and vegetables. 
Looking for a meal idea? Try a grilled lamb burger with peach salsa and crumbled cotija or feta on any of the recently launched (and absolutely delicious!) hamburger buns by Udi's, Rudi's or Canyon Bakehouse? 
(And psst - I'm working on a comparative product review of those buns as you read!)

Peach Salsa
Makes approx. 2 cups
As far as the peaches, it is a personal choice whether to leave or remove the skins. They tend to add a nice spot of color and variety, but if they are too fuzzy or thick, the texture can be distracting. For a salsa with a little bit more of a kick, do not discard the jalapeno seeds. 
4 small ripe-but-firm peaches, pitted and chopped
1/4 cup red bell pepper, chopped
1/4 cup red onion, chopped
1 jalapeno, chopped - seeds, stem and ribs removed
1/4 cup lime juice (approximately 2 limes)
1/4 cup cilantro, chopped
1 TBSP mint, chopped 
Combine all ingredients in a medium bowl, mixing well to combine. Cover with plastic wrap and refrigerate at least 4 hours or overnight to marinate.
Rhubarb Salsa
Adapted from The New York Times / Serves 4
1 1/2 cups rhubarb, in 1/4-inch dice (about 2 medium stalks)
1/3 cup finely minced scallions
1 jalapeño, seeded and minced
1/2 cup pickled cocktail onions, halved
2 teaspoons honey or agave
3 tablespoons cider vinegar
Salt
Chipotle powder or cayenne
Fill a large bowl with a little more than halfway with cold water. Add a 2 cups of ice to create an ice bath. Set aside.
Fill a large pot with water and bring to a boil.  Add rhubarb and cook for 20 seconds. Using a slotted spoon, remove rhubarb from the pot and place directly into the ice bath. Allow the pieces to cool for 1-2 minutes before draining on a paper towel. Gently pat dry with additional towels - the pieces do not have to be 100% dry, but the amount of additional moisture should be minimized.  Once the rhubarb has been patted dry, transfer rhubarb to a medium bowl and fold in spring onion, jalapeño and onions.  
In a small bowl, mix honey into 1 tablespoon of vinegar then stir into salsa.  Season with kosher salt and chipotle powder and cayenne to taste.  If you find your salsa is a bit too tart, you can add more honey.

Spicy Pear Salsa
2 not-quite-ripe Bartlett pears, cored and diced (1/4" pieces)
1/2 cup red onion, diced
1 jalapeño, minced (for a hotter salsa, include the seeds - otherwise, remove and discard)
1/4 cup cilantro leaves, chopped
Juice of 2 limes, approximately 1/3
In a medium bowl, combine all ingredients, stirring well to combine. Refrigerate until ready to use, at least 2 hours or overnight.

Roasted Corn Salsa
Makes approx. 4 cups
5 ears of corn, husked
Olive oil
1/2 lb tomatoes, diced
1/4 cup red onions, diced
1/4 cup fresh cilantro, chopped
1 jalapeno, deseeded, stems and ribs removed, and finely chopped.
1/2 cup red bell pepper, chopped
1 TBSP lime juice
Preheat grill. Prepare corn and brush liberally with olive oil. Place on grill and cook for 25-30 minutes or until kernels are tender, rotating every 10 minutes and allowing some kernels to char.
Remove corn from grill and allow to cool. Cut kernels away from cob. Discard cob and place kernels in a medium bowl with remaining ingredients. Mix well to combine. Refrigerate until ready to use, at least 4 hours or overnight.
For a spicier salsa, include jalapeno seeds. 

Strawberry Mango Kiwi Salsa from Brooke McLay at the Family Kitchen.
Photos by sporkist, Neil Conway, Big C Harvey, Murky1 and  Here for the Art ...I'm Still Here..