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Sailors Salsa :: Submitted by Laura Haas Knight

2 cans Mixed Fruit, diced (I prefer Dole Tropical Mixed Fruit-Pineapple, Papaya, Mango)
1 red sweet bell pepper, diced
1/4 cup chopped red onion
3 tablespoons cilantro, chopped
3 tablespoons lime juice
3 tablespoons orange juice
2 tablespoons dark spiced rum (Captain Morgan’s)
3-4 tablespoons cumin
Fresh garlic (I love garlic so I use 4 cloves) salt, to taste

Dice and combine all ingredients and refrigerate until chilled. This makes an excellent side with white fish (tilapia, halibut), chicken or pork.

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Chunky Salsa :: Submitted by Kristin Everidge
1 pint cherry or grape tomatoes (diced)
1 cup frozen yellow corn (thawed)
1 can black beans (drained and rinsed)
2 cloves of garlic (minced)
1/2 cup of red onions (diced)
Juice from 1/2 a lime
1 handful of cilantro (finely chopped)
Drizzle of olive oil
Salt and pepper to taste

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Papaya Chile Salsa :: from Salsas, Dips and Relishes by Elsa Petersen-Schepelern
1 fresh ripe papaya
1 red bell pepper
1 yellow bell pepper
1 red chile, such as serrano, seeded and chopped
1 tablespoon grated fresh ginger
large handful of cilantro, torn
finely grated zest and juice of 3 limes
salt and freshly ground black pepper

Peel the papaya and peppers with a vegetable peeler.  Cut in half and remove the seeds.  Chop into 1/2-inch dice.  Put into a bowl, then add the chile and ginger.  Stir in the cilantro, lime zest and juice, salt and pepper.  Set aside for 30 minutes before serving.  {Suggested serving on chargrilled tuna steaks per the book}