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Salsa for Cinco de Mayo!

May 5, 2011

In honor of Cinco de Mayo, I thought I’d share a couple salsa recipes that you can add to the menu!

Florida Vegetable Salsa

Yield 2 to 4 servings

2 cups Florida eggplant, small diced
1 cup Florida zucchini, small diced
1 cup Florida green pepper, small diced
1 cup Florida red bell pepper, small diced
3 large cloves garlic, minced
2 tablespoons olive oil
1 large Florida tomato, small diced
2 tablespoons apple cider vinegar
1 tablespoon dried basil leaves, or 2 tablespoon fresh (chopped)
1 teaspoon dried thyme leaves, or 1 tablespoon fresh (chopped)
Kosher salt and fresh ground black pepper to taste
1/2 teaspoon Florida natural sugar


Heat oil in a large sauté pan over medium high heat. Sauté eggplant, zucchini, bell peppers and garlic until just under done (around 5 to 7 minutes). Add tomato and remaining ingredients. Cook 2 to 4 minutes until vegetables are tender-crisp. Remove from heat and let cool on counter top before placing in the refrigerator. Serve as a dip or as a topping for chicken or fish.

Midsummer  Salsa

Yield 6 Servings

3 cups Florida watermelon (seedless if available), diced
½ cup Florida green (or your favorite color) bell pepper, diced
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped Florida cilantro
1 tablespoon chopped green onions
1 tablespoon finely chopped jalapeño
Kosher salt and freshly ground pepper to taste


Combine all ingredients. Cover and refrigerate 1 hour to let all of the flavors come together.

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