Fruit Salsas

I have a secret to share.  One that makes me a freak apparently, but at some point we all have to come out of our little closets. 

Summer is my least favorite season. Seriously. Let the stone casting begin.

It's not that I don't appreciate aspects of summer, but there are three other seasons with so much more to offer.  Oh Spring and Fall...there is nothing like the first flowers of spring, the cool spring rain and opening your bedroom window at night to let the spring breeze in while you sleep.  And fall?  The crunch of leaves, the pumpkin patch, the colors, and bringing out the blankets to snuggle down under..it just can't be beat.  Winter--I don't get why people hate it so.  I love snowy days and white winterlands and roaring fires. I love being toasty oasty inside baking bread while the wind whistles outside and the snow falls.  And never forget that Christmas lights only come out in winter. But summer?  Sure there are early morning markets and evening outdoor concerts.  That's good stuff.  But anything in the middle of the day? What's so great about being life suckingly miserably hot?

But alas, produce is indeed one of summer's saving grace.  Berries and cherries and veggies, oh my. And why limit it to just snacking, brekkie and sweets?  Fruit salsas are perfect with dinner.

This first cherry salsa is courtesy of the Whole Foods iPhone App.  That app is just genius...you type in an ingredient (or ingredients) and it returns a gazillion different options. 

Cherry Salsa with Balsamic Vinegar and Basil
Makes about 1 1/2 cups

Ingredients
2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped (I used a Thai chili isntead)
1 shallot, finely chopped
1/4 cup basil leaves, chopped
2 teaspoons balsamic vinegar
Salt and pepper to taste

Directions
Toss all ingredients together in a large bowl then cover and chill for at least 1 hour before serving.  Serve over grilled salmon, chicken or pork.

Obviously, I choose salmon.  Almost always.

Not a fan of cherries?  What's wrong with you?  And how about blueberries instead?  Martha Stewart Living had a fantastic recipe for for blueberry basil salsa which I made last summer and served with cream cheese and crackers.  This time I served it over grilled mahi mahi instead per her original suggestion.  Well, technically, her suggestion was over grilled chicken but fish was just as fabulous.  Maybe summer isn't so bad after all...

 

Blueberry Basil Salsa

Adapted from Martha Stewart Living

1-2 jalapeno chiles
3 cups blueberries, rinsed
1/4 cup finely minced red onion
3 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish

Directions
Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside.
Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.