Recipes: Salsa (including grape, olive, peach and pineapple)

Makes about 1 cup.

Note: This crunchy, salty salsa is a perfect topping for grilled vegetables, such as zucchini and eggplant. From "Around the Fire," by Greg Denton and Gabrielle Quiñonez Denton.

• 1/3 c. extra-virgin olive oil

• 1/2 c. coarsely chopped pitted Castelvetrano olives or any mild green olives

• 1/2 c. coarsely chopped toasted slivered almonds

• 2 tbsp. fresh lemon juice

• 1 tsp. finely grated orange zest

• 1 tsp. crushed chipotle chili flakes or chipotle powder

• 1/4 tsp. kosher salt, plus more to taste

Directions

In small bowl, combine oil, olives, almonds, lemon juice, orange zest, oregano, chipotle and salt. Mix well. Taste and adjust seasoning, if necessary.

Let sit at room temperature for up to 1 hour before serving.

Nutrition information per 2 tablespoons:

Calories140Fat15 gSodium220 mgSaturated fat2 g

Carbohydrates2 gTotal sugars1 g

Protein2 gCholesterol0 mgDietary fiber1 g

Exchanges per serving: 3 fat.

Note: Sweet and savory, this salsa is not only great with tortilla chips but also with grilled pork loin or fish. From "The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking," by Jeanine Donofrio.

• 4 ripe peaches, diced

• 1/2 tsp. minced fresh ginger

• 2 Thai chiles, diced

• 1 tbsp. fresh lime juice, or more to taste, plus a little zest

• 1/4 c. chopped red onion

• 1 garlic clove, minced

• Generous pinches of sea salt and freshly ground black pepper

Directions

In small bowl, combine peaches, ginger, chiles, lime juice, cilantro, red onion and garlic. Mix well.

Nutrition information per 2 tablespoons:

Calories35Fat0 gSodium30 mgSaturated fat0 g

Carbohydrates8 gTotal sugars7 g

Protein1 gCholesterol0 mgDietary fiber1 g

Exchanges per serving: ½ fruit.

Note: The sweetness of grilled pineapple is a perfect foil for the tang of lime juice and the earthy taste of cumin in this easy salsa recipe. If you are too lazy to fire up the grill, char the fruit on a cast-iron grill pan on the stove. The salsa's perfect for fish tacos. From "Weber's New American Barbecue: A Modern Spin on the Classics," by Jamie Purviance.

• 1 medium pineapple, peel removed

• 1 tbsp. oil

• 1/4 c. finely chopped red onion

• 2 tbsp. fresh lime juice

• 1/2 tsp. kosher salt

• 1/4 tsp. ground cumin

Directions

Prepare grill for direct cooking over medium-high heat.

Cut pineapple crosswise into 6 (1/2-inch-thick) slices (don't cut out the core). Brush pineapple slices on both sides with oil.

Coarsely chop pineapple, and place in a medium bowl. Add onion, lime juice, cilantro, salt and cumin to pineapple and stir until evenly combined.

Nutrition information per 2 tablespoons:

Calories75Fat2 gSodium120 mgSaturated fat0 g

Carbohydrates16 gTotal sugars11 g

Protein1 gCholesterol0 mg

Exchanges per serving: 1 fruit, ½ fat.

Makes 2 cups.

Note: This fruity twist on traditional salsa takes almost no time to prepare. Serve on crostini spread with goat cheese. Adapted from Sproutedkitchen.com.

• 2 c. seedless grapes, quartered or halved

• 1/2 red onion, diced

• 2 tbsp. lime (or lemon) juice

• 1 tsp. chopped oregano

• Salt and pepper to taste

• 1 tbsp. red wine vinegar

• Dash of ground cayenne pepper, optional

Directions

Gently toss grapes, onion, parsley, lime juice and oregano together in a medium bowl.

Add salt, pepper, vinegar and cayenne pepper; make adjustments as needed. Add tomatoes just before serving.

Nutrition information per 2 tablespoons:

Calories16Fat0 gSodium1 mg

Protein0 gCholesterol0 mgDietary fiber0 g