Recipes: Salsa trio

Fruit salsa with cinnamon chips Michelle Pollard June is a magical month in Tulsa. It’s the month when we want to spend all our free time outside. Sit on the patio at Wild Fork for drinks and dinner. Or let the kids play on the green space during an […]

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June is a magical month in Tulsa.

It’s the month when we want to spend all our free time outside. Sit on the patio at Wild Fork for drinks and dinner. Or let the kids play on the green space during an al fresco dinner on the patio at Pub W. Patio dining is in full swing as we breathe in all the wonderful vibes of summer before withering away in the late summer heat.

This also is the time for food experiences at home. It’s time for pulling herbs and lettuce from our home gardens, for grilling summertime dinners to enjoy outside and for inviting neighbors and friends over for backyard fun.

Chips and salsa are always in season. Here’s a trio of salsa recipes perfect for porch sitting or pool lounging this summer.

This sweet salsa has a little heat from the peppers. You might want to drain it before serving. It’s great alongside traditional chips and salsa for a change.

Fruit salsa with cinnamon chips

• 2 cups chopped cantaloupe
• 3 kiwi, peeled and chopped
• 1 mango, peeled and chopped
• 1 orange, peeled and chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and chopped
• 1 shallot, chopped
• 1 (8-ounce) can crushed unsweetened
• pineapple, drained
• 1 cup chopped fresh strawberries
• (add just before serving)

Cinnamon Chips

• 10 (8-inch) flour tortillas
• 1/4 cup butter, melted
• 1/3 cup sugar
• 2 teaspoons ground cinnamon

In a large bowl, combine the cantaloupe, kiwi, mango, orange, peppers, shallot and pineapple. Cover and refrigerate 4 hours or overnight. Add strawberries just before serving.

To make chips, preheat oven to 350 degrees. Brush each tortilla with butter, and cut into 8 pieces. Combine sugar and cinnamon, then sprinkle over the tortillas. Place on baking sheets. Bake for 10-14 minutes or just until crisp.

Serve this salsa with tortilla chips, or use it as a topping for grilled chicken or tacos. Use fresh corn when it’s in season.

Black bean salsa

• 2 (16-ounce) cans black beans, rinsed and drained
• 1 (18-ounce) package frozen corn, thawed
• 2 tomatoes, seeded and chopped
• 1 red onion, finely chopped
• 1 avocado, chopped
• 2 jalapeños, seeded and chopped
• 1/2 cup chopped cilantro
• 1 1/2 tablespoons red wine vinegar
• Juice of 2-3 limes
• Salt and pepper, to taste

In a large bowl, mix all ingredients. Taste to see if it needs more lime, salt or pepper. Cover and chill 2 hours or overnight.

Throw your vegetables on the grill before turning them into this flavor-packed salsa.

Grilled veggie salsa

• 1 yellow onion, halved
• 3 tablespoons olive oil
• 1/2 cup chopped cilantro
• Salt, to taste

Prepare grill and heat to medium-high. Brush tomatoes, onions and peppers with olive oil. Place on grill and cook until slightly charred. Flip to char on all sides, turning frequently.

Let veggies cool slightly before working with them. Remove stems and seeds from veggies. Place all in a food processor. Add garlic, cilantro, lime and salt. Pulse until smooth. Leaving it chunky is fine, too.