... and now, because you demanded it!
Nathan's Salsas
Fresh Apricot Salsa Yield: 16 Servings     2/3 c  Chopped fresh apricots -=OR=-       1 pt Apricots; drained and chopped 1/2 c  Chopped onion 1/4 c  Apricot preserves 1 md Tomato; chopped 1 tb Chopped fresh cilantro 1 ts Finely chopped gingerroot 1/8 ts Cinnamon Combine; mix well. Chill until serving time.   Makes 2 cups.	Pineapple Salsa       Yield: 8 Servings       1 c  Finely chopped fresh.. pineapple       2 tb Orange marmalade       1 tb Chopped fresh cilantro       2 ts Chopped fresh jalapeno.. pepper       2 ts Diced pimento   1 1/2 ts Lime juice     1/4 ts Salt   Combine all ingredients; mix well. Cover and   refrigerate until serving time. Makes 1 cup.	Mint Cucumber Salsa       Yield: 2 Servings     3/4 c  Diced peeled seeded cucumber       6 tb Chopped red onion       3 tb Chopped fresh mint       1 tb White wine vinegar   1 1/2 ts Olive oil   1 1/2 ts Sugar   Combine.	Tomato Pepper Salsa       Yield: 3 Pints       4 c  Chopped peeled fresh tomato       2 c  Chopped green pepper       2 c  Chopped sweet red pepper       1 c  Chopped onion       1 c  To 2 jalapeno peppers;            .. seeded & chopped     3/4 c  Cider vinegar       2    Cloves garlic; minced       1 tb Sugar       1 tb Salt       1 ts Paprika       1 ts Dried oregano FINISHING---------------     1/2 pt Tomato paste   Bring initial ingredients to a boil; reduce heat   and simmer until thickened, about 1 hour. Stir in  finishing ingredient; simmer another 5 to 10   minutes. Pour into hot jars; process 30 minutes in   water bath.   Makes 3 pints.	Corn Salsa  2 cups frozen corn kernels, thawed  1/3 cup chopped purple onion  1/4 cup chopped red bell pepper  3 tablespoons chopped fresh cilantro  2 tablespoons fresh lime juice  1 to 2 tablespoons finely chopped jalapeno pepper  1/2 teaspoon salt Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry. Makes about 3 cups corn salsa.	Mango Salsa  1 cup diced fresh mango  1/3 cup roasted red peppers, drained & diced  1/3 cup diced red onion  1 jalapeno pepper, seeded, minced  2 tablespoons fresh mint, chopped  1 tablespoon fresh lime juice Combine all ingredients and chill. Serve with grilled fish or chicken. Makes 1 1/2 cups.
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