Fresh Salsa Recipes | - Family, Friends & Food with Jayne


Hi Everyone,
Can you believe the summer is almost over?  School is starting in the next couple of weeks and before you know it the weather is going to turn to those cool fall nights.  I love fall season, so I’m looking forward to it.

If you have a garden like I do it’s starting to wind down and the fruit of your labor is ready to eat.  One of my favorite things to do is to make fresh salsa this time of year because there are so many items out of my garden that I can use and there is nothing like fresh salsa.

Here are a few recipes that I want to share with you and they are great because so many of the items from your garden you can use in these recipes.

Remember salsa is not just used for dipping chips, but you can also use on top of your favorite fish.

Hope you enjoy these recipes and those last days of summer before the fall starts knocking on our doors.


Fresh Tomato Salsa
Makes 12 servings Suggested Wine pairing: Airfield Estates Syrah
  • 3 Tomatoes chopped about 1 lb.
  • ¼ Cup red onions, finely chopped
  • ¼ Fresh Cilantro, chopped
  • 1 Jalapeno pepper, finely chopped
  • ¼ Cup Italian dressing
  1. Combine all ingredients and serve with tortilla chips


Fresh Mango Salsa
Makes 4 cups Wine pairing: J. Lohr Falcons Perch Pinot Noir
  • 3medium tomatoes, chopped
  • 1 medium mango, peeled and chopped
  • 1 Medium ripe avocado, peeled and cubed (optional)
  • 1 Cup canned corn, drained
  • 1 Cup canned black beans, rinsed and drained (optional)
  • 2 Garlic cloves, minced
  • ½ Cup fresh cilantro, minced
  • ¼ Cup red onion, chopped
  • 1 Jalapeno pepper, seeded and chopped (optional)
  • 3 T. lime juice
  • 1 T. Olive Oil
  1. In a large bowl, combine all ingredients.
  2. Chill until serving.
  3. Serve with tortilla chips
  4. *This fresh tasting combination is also great with grilled salmon, chicken or pork chops


Fresh Salsa Recipes
Makes 2 Cups Wine pairing: Cupcake Sauvignon Blanc
  • 3.5 Oz. Crumbled Feta cheese
  • ½ Cup Kalamata olives halved
  • ½ Cups red onions, chopped
  • ½ Cup cucumbers, chopped
  • ½ Cup Roasted red peppers, chopped
  • 2T. Fresh Mint, finely chopped
  • ½ Cup Greek Vinaigrette dressing
  1. Mix all ingredients until well blended. Serve with pita thins toasted chips

Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

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