{"id":6395,"date":"2017-07-27T09:51:16","date_gmt":"2017-07-27T16:51:16","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6395"},"modified":"2018-05-04T14:50:21","modified_gmt":"2018-05-04T21:50:21","slug":"refreshing-fruit-salsa","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=6395","title":{"rendered":"Refreshing Fruit Salsa"},"content":{"rendered":"

Tomato salsa, Pico de Gallo, thick and chunky Picante Sauce- salsa is by far the most popular condiment in the US. Whether you like it sweet and mild or spicy and hot- it\u2019s the perfect way to add big flavor to your meal. But hey, why not mix up your salsa rut and get sassy with summer fruit!<\/p>\n

If you ask me, there are no rules when it comes to making a delicious fresh- fruit salsa. So get creative and just wing it! Use whatever chopped seasonal fruits you have and add a little onion, fresh lime, chopped cilantro, diced jalape\u00f1os or hot sauce, and a dash of salt.<\/p>\n

I like to use cherries, melons, or peaches in the summer. In the winter, I choose more citrus based fruits like juicy California oranges and grapefruits. I also love to add a tropical twist with pineapple and mango. Fruit salsa is great over grilled fish, chicken, with crunchy chips \u2013 or really anything!<\/p>\n

\"\"
\nPhoto from Dishing with Kathy Casey<\/p>\n

Bought a giant watermelon and looking for other ways to eat it up? Try my recipe for Spicy Mexy Melon Salsa<\/b>, served with a big bowl of tortilla chips and a margarita or fresh limeade \u2013 yum!
\n-Kathy<\/p>\n

Spicy Mexy Melon Salsa<\/b>
\nAdd a few dashes of Chipotle Tabasco for added smokey heat!
\nMakes 4 cups<\/p>\n

2 Tbsp. sugar (optional)
\n1\/4 cup fresh lime juice
\n1\/4 cup finely diced sweet white onion
\n4 cups chopped seeded watermelon \u2013 about 1\/4\u201d pieces
\n1\/4 cup chopped fresh cilantro
\n2 tablespoons finely minced fresh jalape\u00f1o, seeds removed (more or less to taste)
\n1 teaspoon coriander seed, lightly toasted in a pan and then crushed<\/p>\n

Make this salsa up to 1 hour in advance \u2013 but not any earlier to keep the ingredients crispy and fresh.
\nDissolve the sugar in the lime juice. Toss together remaining ingredients, and dress with sugar-lime juice mixture. Season with salt to taste.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

Tomato salsa, Pico de Gallo, thick and chunky Picante Sauce- salsa is by far the most popular condiment in the US. Whether you like it sweet and mild or spicy and hot- it\u2019s the perfect way to add big flavor to your meal. But hey, why not mix up your salsa rut and get sassy […]<\/p>\n","protected":false},"author":1,"featured_media":32258,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11770,11775],"tags":[1231,1323,7127,10446,100,6660,1643,3710,293,24,6270,916,1046,6666,4759,1031,9,3460,1198,6654,662,2124,6676,6680],"class_list":["post-6395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dishing-with-kathy-casey-blog","category-food-recipes","category-komo-news-radio","tag-chicken","tag-cilantro","tag-condiment","tag-coriander-seeds","tag-fish","tag-fruit-salsa","tag-fruits","tag-jalapeno","tag-kathy-casey","tag-komo-radio","tag-limes","tag-mango","tag-onions","tag-picante-sauce","tag-pico-de-gallo","tag-pineapple","tag-recent","tag-salsa","tag-sauce","tag-spicy-mexy-melon-salsa","tag-sugar","tag-tacos","tag-tomato-salsa","tag-white-onions"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6395"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6395\/revisions"}],"predecessor-version":[{"id":32259,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6395\/revisions\/32259"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/media\/32258"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}