Keystone Fresh Peach Salsa
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon celery seed
1/2teaspoon ground cumin
1/8teaspoon hot pepper
sauce, or to taste
21/2cups diced Sunny
South** peaches
1 1/2 cups brown sugar,
or to taste
3 tomatoes, cut in quarters
1 Mayan Sweet* onion,
cut in quarters
1 green bell pepper,
cut in quarters
1-2 jalapeño peppers,
cut in quarters
3 tablespoons cider vinegar
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon salt, or to taste
Rain Forest Ceviche
2 pounds diced Rain Forest*
tilapia fillets
4 cups fresh lime juice
1 cup ginger ale
1 red bell pepper,
finely chopped
1 green bell pepper,
finely chopped
1 red onion, finely chopped
1 white onion,
finely chopped
1 tablespoon
minced garlic
Pinch of ground cumin
Salt and pepper
Minced chile
Minced cilantro
1. In a food processor, pulse tomatoes, onion,
bell pepper and jalapeño peppers until coarsely
chopped. Add vinegar, paprika, pepper, salt, garlic
powder, sugar, celery seed, cumin and hot sauce;
pulse briefly to combine.
2. Mix together peaches and brown sugar. Stir the
salsa mixture into the peaches. Serve with corn
tortilla chips. Makes about 15 servings.
*Substitute Walla Walla River or Plantation Sweet onions.
**Brands may vary by region; substitute a similar product.
1. Combine all ingredients in a large bowl, seasoning
to taste with salt, pepper, chile and cilantro.
2. Refrigerate for at least 1 hour or overnight.
3. Serve chilled with crackers. Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.
Dole Pineapple Salsa
1 20-ounce can Dole 1 tablespoon chopped
PineappleChunksor Dole*greenonion
CrushedPineapple, 2teaspoonschoppedfresh
drained,1/4 cup cilantro or parsley
juice reserved
2 teaspoons chopped
1/2cupfinelychopped jalapeñopepper
Dole* red bell pepper
1 teaspoon grated lime peel
1/4cup finely chopped
Dole* green bell pepper
1. Combine pineapple, reserved juice, bell
peppers, onion, cilantro, jalapeño and lime
peel in a small bowl.
2. Serve salsa at room temperature or slightly
chilled with grilled chicken breasts or fish fillets.
Makes 6-8 servings.
Tip: Pineapple salsa can also be served as
a dip with tortilla chips or spooned over
quesadillas or tacos.
*Brands may vary by region; substitute a similar product.
