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Grilled Corn Salsa
5 corn on the cob, husked
6 bacon slices, cooked and chopped
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/4 cup diced red onion
2 tablespoons freshly chopped basil
1 tablespoon red wine vinegar
1/2 lime, juiced
Salt and freshly cracked black pepper
Heat the grill to high and grill the corn until it goes bright yellow and begins to brown on all sides, 1 to 2 minutes per side. Once the corn is cooked, remove it from the grill and allow it to cool completely before cutting the corn off of the cob.
To make the salsa, mix together the corn kernels, bacon, peppers, red onion, basil, red wine vinegar and lime juice. Season it with salt and pepper to taste.
Kiwi Cucumber Salsa
1 English cucumber, seeded and finely diced
1 cup peeled and diced kiwi
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped cilantro
1 lime, zest and juice
1 tablespoon agave
Toss together all of the ingredients in a large bowl.
Spicy Peach and Pineapple Salsa
2 cups finely diced peaches
2 cups finely diced pineapple
1 jalapeño, seeded and minced (optional)
1 lime, zest and juice
1 tablespoon freshly chopped cilantro
Toss together all of the ingredients in a large bowl.
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