VIDEO: Fresh Tomato Salsa with Chef Jeff

Here are five recipes to celebrate National Salsa Month, including the one featured in the accompanying video.

Fresh Tomato Salsa

1 pound, 13 ounces tomatoes, diced, 3/8-inch thick

2¼ ounces green onions, sliced

5½ ounces red onions, diced

2¼ ounces jalapeno peppers, diced (see notes)

1¾ teaspoons fresh cilantro, diced

1¾ teaspoons fresh garlic, chopped

2 tablespoons and 1¼ teaspoons Lawry’s Seasoning Salt

2½ cups tomato juice

2 tablespoons and 1 ¼ teaspoons lemon juice

Place all prepared vegetables in large bowl. Stir to incorporate. Add garlic, seasoning salt, tomato juice and lemon juice to mixture. Mix thoroughly.

Notes: Wear gloves when handling jalapenos, and do not touch face. Salsa is best when refrigerated 24 hours to blend flavors.

Apple Salsa with Cinnamon Banana Chips

1 Granny Smith apple, peeled, cored, diced

1 kiwi, fresh, peeled, diced

4 ounces fresh strawberries, diced

1 teaspoon jalapeno pepper, diced

1 orange, zested and juiced

1 teaspoon fresh mint chopped

1 tablespoon brown sugar

4 ounces banana chips, dried

¼ teaspoon cinnamon

1 tablespoon sugar

Clean and cut all veggies, fruit and herbs. Leave skin on apple. Peel kiwi. Remove stems and half strawberries. Zest and juice orange.

In a clean mixing bowl, measure and combine apple, kiwi, jalapeno, orange, mint and brown sugar. Strawberries need to be added just before service as they will bleed into other fruits. Place in cooler until service. This step can be done day ahead.

In a clean mixing bowl, measure and combine banana chips, cinnamon and sugar. Place on sprayed 2-inch full-size pan. Bake in oven at 325 degrees for 10 to 15 minutes. Stir once during process.

Mix two bowls and then add strawberries. Mix to incorporate

Garnish with mint.esh, sprig

Yield: Serves 8.

Black Bean and Mango Salsa

1 cup canned black bean, drained and rinsed

1 fresh mango, peeled and diced

3 fresh tomatoes diced

2 tablespoons red onion, diced

½ tablespoon ginger, minced

1 tablespoon fresh cilantro, chopped

1 fresh lime, zested and juiced

1 fresh orange, zested and juiced

Drain and rinse beans. Place in mixing bowl.

Clean and cut all fruit, herbs and vegetables. Add to mixing bowl.

Zest and juice lime and orange. Add to mixing bowl.

Mix recipe thoroughly. Salsa is best when made a day ahead.

Garnish with fresh cilantro

Yield: Serves 8.

Pineapple Salsa

6 ounces fresh pineapple, diced

2 ounces red bell pepper, julienned

2 ounces green bell pepper, julienned

1 tablespoon jalapeno pepper, julienned and diced

1 teaspoon fresh cilantro, chopped

1 tablespoon brown sugar

½ fresh lime, zested and juiced

Clean and cut all fruits, vegetables and herbs. Place in cooler.

In a clean mixing bowl combine pineapple, red/green/jalapeno peppers, cilantro, brown sugar and lime zest w/juice. Mix to incorporate.

Garnish with fresh cilantro

Yield: Serves 8.

Watermelon Salsa

8 ounces fresh watermelon, ½-inch cubes

2 kiwi, diced

2 ounces red bell pepper, diced

1 tablespoon, jalapeno pepper, julienned and diced

1 teaspoon fresh mint, chopped

1 ounce honey

Clean and cut all fruits, vegetables and herbs. Place in cooler.

In a clean mixing bowl, combine watermelon, kiwi, red pepper, jalapeno pepper, mint and honey. Mix to incorporate.

Garnish with fresh mint.

Yield: Serves 8.

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