Tropical Salsa

Tropical salsa is a great summer recipe that captures the sweet and fresh flavours of summer. This salsa is quick and super delicious on tortilla chips, chicken, and white fish. The cilantro gives it a fresh taste, while the mango and pineapple provide sweetness. I grew yellow tomatoes this year and used them in this salsa along with red ones and it tastes great. You can eat this salsa warm or cool. Once cooled, it keeps well in the fridge for about two weeks. It can also be canned so you can enjoy it all year.

• 6 Medium Tomatoes
  
• 2-3 Cloves Garlic
• 1/2 Onion
• 3/4 Mango (frozen or fresh)
  
• 185 mL Pineapple
• 15-20 mL Fresh Cilantro (5 mL dried, only if you can't use fresh)
• 1 1/2 mL Salt
• 2-3 mL Chili Flakes
• 3/4 mL Cumin
• 15 mL Lime Juice
• 30 mL Cider Vinegar

Chop and seed the tomatoes. Chop onion, pineapple, mango, and cilantro; mince garlic. Put all ingredients into a pot and bring to a boil over medium-high heat. Simmer for about 5 minutes. The salsa can then be canned (makes about 3 jars), served warm or cool.

This recipe is easily doubled and can be made as spicy or not spicy as you want by adjusting the amount of chili flakes. This is sure to become a favourite!

Grape Juice Jelly

There is nothing yummier than jelly on a scone. I found a simple recipe for grape juice jelly that only has three ingredients. If you are a beginner at jam/jelly making you should try this recipe it is very simple. Get the recipe and follow these instructions and process your jelly if you plan on storing it for a while. I also made this jelly with cranberry juice. It is a nice sweet and light jelly that goes great on toast, in a sandwich, and even over ice cream!