Norwegian-Inspired Salsa Recipes with a Minnesota Harvest

Late summer in Minnesota brings a plethora of fruits and vegetables ripe and ready to be used. Even if you don’t have a garden of your own, the farmers’ markets everywhere are filled with lots of produce! Salsa with its many varieties is the perfect way to make use of all the abundance. Add to that some of Norsland Lefse’s offerings and you have a fresh, tasty addition to a meal that is quick and easy to make.

The following salsa recipes use Norsland’s Hot Pepper Jelly, Lingonberry and Cloudberry preserves. Other products from Norsland Lefse include seasoned salt and cinnamon & sugar Uffda Chips as well as any of their soft cheese choices.

Sweet-Heat Peach Salsa

The Sweet-Heat Peach Salsa combines sweet seasonal fresh peaches with the heat of hot pepper jelly. The recipe follows:

• 1 cup diced fresh peaches
• ¼ cup diced red onion
• 2 tablespoons hot pepper jelly
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• pinch of salt

1. Stir hot pepper jelly and lime juice together until smooth.
2. Toss diced peaches, onion, cilantro and salt in the mixture.
3. Chill 20 minutes before serving with tortilla chips, lefse chips, or grilled chicken.

Garden Fresh Tomato Salsa

The Garden Fresh Salsa is the more traditional salsa. I popped down to the local farmers market to pick up the tomatoes, onion and cilantro and mixed it up in a snap with hot pepper jelly from Norsland Lefse! We used it with tortilla chips and a chicken taco salad with homemade taco shell bowls. Here’s the salsa recipe:

• 2 cups diced ripe tomatoes
• ¼ cup diced white onion
• 2 tablespoons chopped cilantro (or parsley)
• 3 tablespoons hot pepper jelly
• 1 tablespoon red wine vinegar
• Salt to taste

1. Mix hot pepper jelly and vinegar until smooth.
2. Stir in diced tomatoes, onion and cilantro.
3. Let stand for 10 to 15 minutes to allow flavors to meld.

Cloudberry Fruit Salsa

The Cloudberry Fruit Salsa makes a yummy dessert using fruits that are bearing abundantly. Since I had access to a supply of raspberries, I used only an apple and raspberries. If you prefer, use some strawberries, blackberries or even kiwi. I loved going out and picking the raspberries immediately before mixing them into the salsa. I had mint growing in my garden as well so it was easy to add that too! Talk about fresh! The cloudberry fruit salsa combines perfectly with cinnamon & sugar Uffda Chips! Alternatively, you could use tortilla chips either plain or cinnamon & sugar. Here is the salsa recipe:

• 1 Honey Crisp apple
• 2 teaspoons lemon juice
• 4 cups berries (strawberries, raspberries, blackberries, etc.)
• 3 tablespoons cloudberry preserves
• 2 tablespoons chopped mint
• Cinnamon & Sugar Uffda Chips (or cinnamon & sugar tortilla chips)

1. Peel and finely chop the apple.
2. Toss the chopped apple with the melon juice to coat.
3. Dice strawberries finely.
4. Add raspberries and any other berries and gently stir to combine. The fragile berries will break up some, but that’s okay.
5. Stir in chopped mint.
6. Serve with cinnamon & sugar Uffda chips or tortillas.

Lingonberry Jalapeño Salsa

Lingonberry Jalapeño Salsa pairs beautifully with grilled pork chops. A minced jalapeño provides a touch of heat. Be sure to use plastic gloves when you mince the jalapeño and remove the seeds and white membrane if you prefer less heat. Here’s the recipe:

• ½ cup lingonberry preserves
• 1 jalapeño, minced (remove seeds for less heat)
• 1 diced tomato
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped cilantro
• Pinch of salt

1. Stir preserves and lime juice until smooth.
2. Mix in jalapeño, tomato and onion.
3. Add cilantro and salt.
4. Chill 30 minutes before serving.
5. Serve with grilled pork chops, chicken or chips.

Norwegian Bruschetta Salsa

This Scandinavian twist on bruschetta uses lingonberry preserves and dill atop toasted baguette slices with soft cheese.

• ½ cup lingonberry preserves
• 1 diced Roma tomato
• ¼ cup diced cucumber
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Pinch of white pepper
• 1 baguette, olive oil, sea salt
• Brie or other soft cheese

1. Mix together preserves and lemon juice until smooth. 
2. Pour the mixture over the tomato and cucumber.
3. Stir in the chopped dill and pepper; mix gently.
4. Cut the baguette into 1½ inch slices diagonally; brush with olive oil and toast by placing the slices in a 400 degree oven for 5 to 10 minutes.
5. Top with sea salt. 
6. Top with slices of Brie or other soft cheese.
7. Spoon the salsa on top of the baguette slices and cheese.

Enjoy the fresh tastes of summer while you can! Make a couple of these salsas to add a fresh touch to almost any meal!