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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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Summer Fruit Salsa

By Chef Sara

This flavorful and tangy salsa is made even more delicious with the addition of sweet, ripe summer fruit. Choose between peaches, nectarines, plums, mangoes, or even pineapple (or a combination!), to make this salsa your own special blend. If your favorite fruit is out of season, organic frozen mango chunks work beautifully. Try this Summer Fruit Salsa on a delicious veggie burger  or on our Nut and Seed Burger  for a seasonal delight!  

Ingredients

 1 lb ripe tomatoes (about 4 medium), seeded and chopped
 1 lb ripe summer fruit of your choice, peeled, pitted, and chopped
 ½ a large red onion, chopped
 1 large red bell pepper, chopped
 2 jalapeño peppers, seeds and veins removed, finely chopped
 ½ a bunch of cilantro, leaves only, chopped
 2 Juice of limes
 ½ tsp salt

Directions

1

Combine all ingredients in a large bowl, and mix well to combine. Salsa can be served immediately, or stored in the fridge for a few hours to allow the flavors to marry. This salsa will keep for 2 to 3 days, becoming juicier (but no less delicious!) the longer it sits.

Notes

Summer Fruit Salsa
IngredientsDirections

Summer Fruit Salsa

DifficultyEasy
YIELDS
Makes 6 cups

INGREDIENTS

 1 lb ripe tomatoes (about 4 medium), seeded and chopped
 1 lb ripe summer fruit of your choice, peeled, pitted, and chopped
 ½ a large red onion, chopped
 1 large red bell pepper, chopped
 2 jalapeño peppers, seeds and veins removed, finely chopped
 ½ a bunch of cilantro, leaves only, chopped
 2 Juice of limes
 ½ tsp salt

DIRECTIONS

1

Combine all ingredients in a large bowl, and mix well to combine. Salsa can be served immediately, or stored in the fridge for a few hours to allow the flavors to marry. This salsa will keep for 2 to 3 days, becoming juicier (but no less delicious!) the longer it sits.

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