"Garden-fresh salsas are one of my favorite condiments," relates Jennifer
Abbot from Moraga, California. "So when I saw a recipe for peach salsa in the newspaper, I couldn't think of anything that sounded better."
For a unique salsa, Laura Lancour of Milwaukee, Wisconsin tosses frozen berries with fresh peaches and kiwi fruit. "You can use canned peaches instead of fresh," she notes. It's a terrific snack or dessert served with homemade cinnamon tortilla chips.
We always have way more cucumbers and tomatoes coming out of our garden than we can handle. This is one of the many recipes I found to use them up in a delightful way. If you want to make this ahead, stir in the banana and peach right before serving. —Anna Davis, Half Way, Missouri
Pineapple, mango and kiwifruit give Christy Johnson's fruit salsa a tropical twist. "This combination of fruity salsa and crisp gingery chips is wonderful on a hot day," she writes from Columbus, Ohio. "I like to serve this with pineapple iced tea, which I make by simply adding some of the drained pineapple juice from this recipe to a pitcher of tea."
Paired with sweet cinnamon chips, this fruit salsa is quickly gobbled up by friends and family. It makes a nice addition to a brunch buffet. Plus it's a great snack. Margaret McNeil, Germantown, Tennessee
"This bright and colorful salsa tastes so fresh, it's a welcome change from the store-bought varieties," says Shelly Platten of Amherst, Wisconsin. "It's wonderful served with tortilla chips. I usually make a double batch since my husband and our two children can't seem to get enough of it."
Florence Buchkowsky serves this fruity salsa anywhere she'd use ordinary salsa. "My son and I experimented with different ingredients to find the combination we liked best," relates the Prince Albert, Saskatchewan cook. "Using the slow cooker minimizes prep time and maximizes the flavor."