Cool and Spicy Cucumber Salsa

Ingredients:

4 cups diced cucumbers

4 cups peeled and diced jicama, carrots, or apples

1 fresh jalapeno, chopped fine

juice of 3 limes

1 red bell pepper, diced

1/4 cup olive oil

1/2 bunch fresh cilantro, chopped

salt and pepper to taste

optional: small red onion, 3 cloves of garlic

Instructions:

Mix all ingredients together

Black Bean, Poblano and Corn Salsa

Ingredients:

6 ears husked corn

2 poblano chiles

1 medium sweet onion, halved

1/4 cup chopped fresh cilantro

Juice of one large lime

2 tablespoons orange juice

1 teaspoons grated orange zest

1/4 teaspoons salt

½ teaspoon cumin

½ teaspoon dried red chile flakes

2 cups cooked black beans

Salt and pepper to taste

Instructions:

Rub some of the oil over the corn, chiles and onion. Grill on outdoor barbecue or place a grill-rack directly above medium-high heat and place the vegetables on the rack; cover and grill for 10 minutes, turning two or three times. Remove the kernels from the cobs, coarsely chop the onion and remove the stems and seeds from the chiles, dice them, and add all to a large bowl along with black beans. Combine the remaining ingredients, mix and pour over the vegetables.

Heirloom Tomato Salsa

8 large ripe heirloom tomatoes, diced (combine several styles of heirlooms for exceptional flavor)

1 pint heirloom cherry tomatoes, diced

1 small red onion, diced

3 cloves garlic, minced

2 small jalapenos finely minced

¼ cup chopped fresh cilantro

Finely grated zest of 1 lime

Juice of 1 lime

Salt and pepper to taste

Instructions:

Mix all ingredients together

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Photo: °Florian