Fabulous Bruschetta

2-3 cups diced tomatoes
        (salt and pepper and let sit for 10 minutes)

Add:
1/2 diced orange pepper
1 diced green pepper
1/2 diced white onion

Use 2-3 Tablespoons of infused balsamic vinegar. (Cranberry pear is my favorite)

Let sit for 1 hour or more to let flavors meld.

Serve on toasted, crispy baguettes. Cut baguettes on an angle and brush with butter and broil until slightly crispy.

Cranberry Salsa

12 oz bag of raw cranberries
1/2 of 4 oz can of jalapenos
5 green onions
2 Tbsp. cilantro chopped
1/4 tsp. cumin
dash of garlic salt

Put in food processor and blend then add:
3/4 c. sugar

Let sit for several hours. Put an 8 oz block of cream cheese on a plate and pour cranberry mixture over the top. Serve with chips.

Avocado Salsa

1 15 oz can of Black-eyed peas; drained
1 11 oz can of Shoe-peg corn (white); drained
3 Tbsp. chopped green onions
3 Roma tomatoes chopped (you can use regular tomatoes if you de-seed prior to chopping)
3 medium avocados chopped
2 Tbsp. Cilantro chopped
1 pkg dry Italian Dressing make to pkg instructions
1/2 tsp. pepper
2 1/2 tsp. kosher salt (regular salt is ok, but kosher is better)

Serve with chips--delicious!

Coconut Shrimp & Pineapple Salsa

Shrimp:
28 large shrimp (about 1 1/2 pounds) (I used precooked shrimp)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray

Salsa:

1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1 tablespoon finely chopped seeded jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine. 4 servings

Fresh Salsa

3-4 green onions finely chopped
1/4 red bell pepper finely chopped
1-2 cloves garlic finely chopped
1 tsp salt
Juice from 1 lime
1-2 T Red wine vinegar
1/2 c. finely chopped cilantro
1 quart tomatoes diced to the sized you want in salsa (de-seed to get rid of liquid or use Roma's)
Mix and let sit for a few hours before serving. Serve with chips or Mexican dishes.