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Pineapple Mango Salsa (from The Pioneer Woman ) :: Submitted by Jennifer Rodden

Ingredients
• 1 whole Pineapple, Peeled And Diced
• 1 whole Mango, Diced
• ½ whole Medium Red Onion, Finely Diced
• 1 whole Jalapeno, Seeded And Diced
• Fresh Cilantro, Chopped
• 1 whole Lime, Juiced
• Dash Kosher Salt
• Dash Granulated Sugar (optional)

Preparation Instructions
Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

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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}