May is National Salsa month. WOO HOO! I “salsa-d into spring” with three yummy and easy to make salsa that you can serve up in lots of different ways!

Fun Host Christine Pullara and I whipped up three different salsas. A tomato salsa with a twist that uses fresh and sundried tomatoes, a blueberry salsa and a yummy bright mango salsa.

Fresh Salsa (see above)

• 1 ½ Cups Water
• 8 Dried Chilies, (Your choice)
• 12 – 16 Sun-dried Tomatoes
• 2 Large Cloves of Garlic
• 6 – 8 Large, Ripe, Roma Tomatoes
• 1 TB Fresh Lime Juice
• Sea Salt and Black Pepper to taste.

Step One

Bring the water to a boil in a small saucepan and remove from the heat. Split and seed the chilies, (wear gloves!) and add them to the water – allow to soak for 15 minutes.

Step Two

Place the chilies, water, sun dried tomatoes, garlic, Roma tomatoes, and lime juice in a blender.  Pulse until well combined. 

Blueberry Salsa

• 16 OZ Blueberries
• Zest and Juice of 1 Lime
• ½ Cup Blueberries Preserves
• 2 TB Red Onion, minced
• 1 Jalapeño, ribbed, seeded and minced
• 2 TB Cilantro, chopped

Combine all ingredients in medium bowl and stir to blend. Cover and chill 1-2 hours to blend flavors. Serve with sweet potatoes, grilled meat or with chips as an appetizer.

Mango Mint Salsa

• 2 Garlic Cloves, Grated
• 8 -10 Mint Leaves and Stems
• 1/2 Cup Chopped Cilantro
• 1 Jalapeño, Ribs & Seeds Removed and Minced
• 2 Large Mangoes, Peeled, Pitted and Chopped
• 1 Tsp Ground Cumin
• Sea Salt to Taste

Stir all the ingredients together.