Salsa makes for such a refreshing summertime snack, side dish to a meal, or flavorful condiment. While we enjoy salsa year-round, fresh salsa is a summer favorite because it utilizes the produce you might find at the local farmer’s market or from your very own garden!

Salsa can be made from a wide variety of recipes, many of which include sugar! Including sugar helps to balance the acidity of other ingredients, along with extending its shelf-life. The two recipes below offer options from two ends of the salsa spectrum: one savory and one sweet!

Homemade Salsa (Cooking Classy)

Ingredients

• 1 ¼ lbs. ripe roma tomatoes
• 1 (14 oz.) can petite diced tomatoes
• 2 green onions, chopped into thirds
• ⅓ cup chopped red onion
• 1 jalapeño pepper, seeded and roughly chopped
• ⅓ cup fresh cilantro
• 1 large clove of garlic, roughly chopped
• 2 Tbsp fresh lime juice
• ½ tsp chili powder
• ¼ tsp ground cumin
• ½ tsp granulated sugar
• Salt and pepper to taste

Directions

1. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
2. Refrigerate for approximately 2 hours.
3. Serve with tortilla chips.
4. Store in the refrigerator in an airtight container for up to 1 week.

Fruit Salsa (The Girl Who Ate Everything)

Ingredients

For salsa:

• 2 kiwis, peeled and diced
• 2 golden delicious apples, peeled, cored and diced
• 8 ounces raspberries
• 16 ounces strawberries, diced
• 2 Tbsp white sugar
• 1 Tbsp brown sugar
• 3 Tbsp fruit preserves of your choice

For cinnamon tortilla chips:

• 10 (10 inch) flour tortillas
• Melted butter
• 1 cup white sugar
• 2 Tbsp. cinnamon

Directions

1. Preheat the oven to 350 degrees.
2. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes. 
3. While the salsa mixture chills, combine cinnamon and sugar in a small bowl. 
4. Coat one side of each flour tortilla with melted butter. Sprinkle tortillas with desired amount of cinnamon sugar mixture. Cut into wedges and arrange in a single layer on a large baking sheet.
5. Bake in the preheated oven for 8 to 10 minutes. Allow chips to cool for approximately 15 minutes.
6. Serve with fruit salsa.

Recipe links:

https://www.cookingclassy.com/fresh-homemade-salsa/

https://www.the-girl-who-ate-everything.com/fruit-salsa-with-baked-cinnamon-chips/