Salsa Three Ways

Chef Jill Aker-Ray

Pico de Gallo:

4 cups fresh Roma tomatoes-chopped.

1-2 cups sweet or red onions-chopped.

2-4 cloves of garlic-minced.

1-2 seeded jalapeños-finely chopped.

1/4 to 1/2 cup cilantro-chopped.

1-2 limes-zested and juiced.

Sea salt and pepper to taste.

Olive oil- optional.

Mix all ingredients throughly and let meld a few hours before serving.

Fruit Salsa:

1 cup Pico de Gallo

1/2 cup fresh fruit-diced

(strawberry ,mango, peach and apple are favorites)

1-2 TBSP honey (maple syrup or agave work well, too)

dash of cinnamon or nutmeg

Lime zest or juice ( optional- adds tang)

Mix ingredients and serve with cinnamon pita chips

Shrimp and Avocado Salsa:

1 cup Pico de Gallo

8 oz small cooked shrimp ( peeled, deveined and tail off)

1 cup ketchup

1 tbsp hot sauce

1/2 squeezed lime

1 avocado-pitted and diced

Mix ingredients thoroughly and serve with endive or tortilla chips