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Fresh Tomato Salsa

Serves:

4

What You Need:

2 medium tomatoes, chopped
1/4 cup seeded, finely chopped pickled jalapeño pepper
1 scallion, thinly sliced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon lime juice
1 teaspoon grated lime peel

Combine tomatoes, jalapeño pepper, scallion, garlic, parsley, lime juice and lime peel in a bowl; stir well and refrigerate until ready to use.

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Dill Pickle Salsa

What You Need:

1/3 cup finely diced dill pickle
1 large tomato, finely diced
1 medium pickled jalapeno pepper, cored and finely diced
2 tablespoons cilantro, finely chopped
1/3 cup red onion, finely diced
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt and freshly ground pepper, to taste

Combine all pickle, tomato, jalapeno pepper, cilantro, red onion, red vinegar, olive oil, salt and pepper.

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Cranberry Port Sauce

Serves:

1-1/4 cups

What You Need:

2 cups fresh or frozen cranberries
1/3 cup granulated sugar
1/4 cup orange juice
1/4 cup port wine
1/4 cup seeded, diced pickled banana peppers
1 tablespoon grated orange peel

In 1-quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low; simmer, uncovered, 5 to 10 minutes or until mixture is thickened, stirring occasionally.

Serving suggestion: Spoon sauce onto each plate to form a pool. Place chicken, turkey or fish fillet on the pool.

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Cilantro Pickled Pesto

Serves:

1 cup

What You Need:

2 cups loosely packed fresh cilantro (also called coriander)
1 cup loosely packed fresh parsley
1/4 cup walnuts
1/4 cup low-fat sour cream
2 tablespoons olive oil
2 large garlic cloves, crushed
1/4 teaspoon ground black pepper
2 tablespoons seeded, minced pickled cherry peppers

In blender or food processor, blend first seven ingredients until smooth; stir in pickled cherry peppers.

Serving suggestion: Place dollop of pesto on top of fish, chicken or turkey.

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