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Salsa, hold the chips: create 9 great dishes using 3 of our favorite salsas: roasted red, fruity yellow, and classic green.

Article Excerpt
Fire and fruit yellow tomato salsa

MAKES 2 cups TIME 40 minutes

The combination of mango and tomato may seem surprising, but the pickling ingredients bring them together in an enticing way.

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1/2 lb. firm-ripe yellow tomatoes, cut in wedges l/2 medium serrano chile, very thinly sliced (see "Add Heat to Taste," below) 3/4 cup chopped mango 2 tbsp. finely chopped red onion 1 1/2 tsp. minced fresh ginger l tbsp. olive oil 1 tsp. cracked coriander seeds* 1 tbsp. packed light brown sugar 2 tbsp. unseasoned rice vinegar l/2 tsp. kosher salt 1 green onion, diagonally sliced 1. In a medium bowl, combine tomatoes, chile, mango, red onion, and ginger. 2. Warm oil in a small saucepan over medium-high heat. Add coriander and cook, stirring, until medium brown, about 1 minute. Remove from heat and carefully stir in brown sugar, vinegar, and salt. 3. Pour warm spice mixture over tomato mixture and let stand 30 to 60 minutes for flavors to develop. Just before serving, stir in green onion. * Crack seeds using a mortar and pestle, or seal them in a plastic bag and whack with a rolling pin. PER 1/4-CUP SERVING 40 CAL., 40% (16 CAL.) FROM FAT; 0.4 G PROTEIN; 1.8 G FAT (0.2 G SAT.); 6.2 G CARBO (0.7 G FIBER); 77 MG SODIUM; MG CHOL.

Yellow salsa: tangy & fruity

1 Fire and fruit grilled chicken breasts Rub 4 chicken breast halves with bones and skin with olive oil, a splash of unseasoned rice...

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