(the non-musical kind)


From a KC Masterpiece ad!

2 C whole kernel corn
1/2 C canned black beans, rinsed and drained
1 seeded and diced red bell pepper
2 T red wine vinegar
1 T ground cumin

Mix well. Season to taste with salt and black pepper.


From the "Miami Spice" cookbook.

2 C black beans
2 to 3 T extra-virgin olive oil
3 to 4 T fresh lime juice, or to taste
1/2 C cooked corn kernels
1 ripe avocado, peeled, pitted and finely diced
1 poblano chili or 1/2 green bell pepper, cored, seeded and finely diced
1/2 red bell pepper, cored, seeded and finely diced
1/2 scotch bonnet chili or 1 to 2 jalapeno chilies, seeded and minced
1/2 T ground cumin
1/2 C finely chopped fresh cilantro or mint leaves
Salt and freshly ground black pepper, to taste

Combine all of the ingredients in a mixing bowl and toss well. Correct the seasonings (Bad seasonings! Bad seasonings!), adding salt or lime juice to taste. The salsa should be highly seasoned.


From "The Latino Holiday Book" by Valerie Menard, forward by Cheech Marin, man. She advises to add fewer jalapenos if you want more mild salsa.

4 medium tomatoes (avoid romans or sweet tomatoes)
1/2 large onion
1 handful of cilantro leaves, stems trimmed off
4 jalapenos
1 t salt
1/4 c tomato sauce
2 T lime juice

In a blender, mix onion, tomatoes, jalapenos, and cilantro leaves. For a chunky consistency, use the chop setting on the blender for the onions and the jalapenos and blend the rest in for no more than one minute. Pour mixture into a saucepan and begin to boil. Add salt and lime juice to taste. Boil for about five minutes.


Recipe Courtesy of Curtis Aikens, whoever that may be!

1 cup cooked black beans
1 ear corn, grilled, kernels removed
1 small red bell pepper, seeded and diced
1 small red onion, finely diced
1 to 2 jalapenos, seeded and finely diced
1/4 cup chopped cilantro
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
3 very ripe plantains
1/3 cup vegetable oil

In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and
cilantro. Add lime juice, olive oil, salt and pepper.

Cut ends off plantains and peel. Cut plantains on the bias so that resulting
slices are about 1/2-inch thick. In a large nonstick sautepan over medium to
high heat, heat oil. Saute plantains in batches until golden, about 2 minutes
on each side. Remove fried plantains to paper towels to drain and sprinkle
with salt, if desired. Chop cooled plantains,dice and add to bean mixture.


From the May 2002 issue of Gourmet Magazine

2 lb. papaya
1 1/2 c. diced fresh pineapple
2 scallions, finely chopped
1 small garlic clove, minced
2 T. fresh lime juice
1/2 t. salt
1/4 t. black pepper

Stir together all ingredients. Makes about 4 1/2 cups. Start to finish: 20 mins.


From Norma's on the Beach Restaurant in Florida (it doesn't say where in the book)

1 firm ripe papaya, peeled, seeded, and diced
1 mango, diced
3 scallions, finely chopped
1/2 t. hot pepper sauce
1 T brown sugar
3 T fresh lime juice

Stir together all ingredients; cover and refrigerate.


From the May 2002 issue of Gourmet Magazine. Who lives in a pineapple under the sea?

1/2 pineapple, peeled, cored and coarsely chopped
2 T. fresh pineapple juice
2 T. fresh lime juice
1 T. mild molasses
3 scallions, finely chopped
1/4 to 1/2 t. minced seeded Habanero or Scotch Bonnet chile
1 t. chopped fresh thyme
3/4 t. salt
1/4 t. ground allspice

Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.


3 large ripe peaches, peeled, pitted skins removed, and minced
1/2 habanero chile, seeded and finely minced
2 T finely minced red onion
Juice of 1 lime
1 T light brown sugar
1/4 t ground cinnamon
1/4 t ground cloves
Salt to taste

Gently mix together all the ingredients in a medium mixing bowl. Cover and refrigerate for 2 hours.


1 C fresh blackberries, loganberries (found at the Boston airport?), boysenberries (my brother thought these were 'poison berries' when he was little), or red, black, or golden raspberries
1 1/2 T finely minced fresh cilantro
1 1/2 T finely minced fresh mint
1/2 red serraon or jalapeno chile, finely minced
1 T freshly squeezed lime juice
Salt to taste

Mash 1/2 cup of the berries in a small mixing bowl. Stir in the remaining 1/2 cup whole berries and the rest of the ingredients and serve at once.


2 large or 4 finger bananas, peeled and diced
1/2 C diced red bell pepper
1/2 C diced green pepper
1/2 scotch bonnet chili or 1 to 2 jalapeno chilies, seeded and minced
1 T minced fresh ginger
3 scallions, trimmed and finely chopped
1/4 C chopped fresh mint or cilantro leaves
3 T fresh lime juice
2 T packed light brown sugar, or to taste
1/4 t ground cardamom (optional)
1 T olive oil
Salt and freshly ground black pepper, to taste

Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar to taste. The salsa should be a little sweet and a little sour. Banana salsa tastes best when served a couple of hours after making. Refrigerate, covered, until serving time.

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