Recipe: All-Purpose Salsa with Fruit or Black Bean Variations

ALL-PURPOSE SALSA

"Depending on the ingredients, this salsa can be served with chicken and turkey cutlets, pork tenderloin and chops, duck breasts, fish fillets and steaks, and steaks and burgers."

1 1/2 cups fine-diced tomato, avocado, or other fruit, or about 1 1/2 cups frozen corn, thawed
1/4 medium red onion, cut into small dice, or 2 scallions, sliced thin
1/4 yellow or red bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro or parsley leaves
2 tablespoons juice from a lime or 2 tablespoons rice wine vinegar
1/2 teaspoon cumin or chili powder (optional)
Salt and ground black pepper to taste

Mix all ingredients in a medium bowl; ret stand, if possible, for juices to release and flavors to blend, 5 to 10 minutes.

*VARIATIONS:
- This salsa works with any of the following: tomatoes, avocado, peaches, nectarines, grapes, oranges, grapefruits, apricots, plums, pineapple.
- The formula works when making a corn salsa as well. For a black bean and corn salsa, use equal parts of corn and black beans.

Makes: 2 cups
Adapted from source: How to Cook Without a Book by Pam Anderson