Salsa is a great way to adding a unique side item to
your meal plans - incorporate all kinds of ingredients and come out with a
shimmering, delectable way to enjoy your vegetables!
1/2 onion, chopped finely
2 cloves garlic, minced
2 tbs. chopped fresh cilantro
2 tbs. white vinegar
2 tsp. salt
1 tsp. mesquite liquid smoke
Heat your barbecue grill. Remove stems from
tomatoes and rub oil over each tomato. Place
the tomatoes on the grill and after 10 mins.
place the jalapenos on the grill. When the
peppers are charred remove and cool. The
tomatoes will turn partially black, remove and
Remove skin from the tomatoes and place in
food processor. Remove stems from peppers
and place in food processor.
Add the remaining ingredients to processor and
puree on high speed for 5-10 seconds or until
mixture is smooth.
Place in a covered container and chill overnight
so flavors can fully develop.
4 fresh tomatoes, peeled, seeded, and finely
1/2 cup fresh cilantro or parsley, finely chopped
3 garlic cloves, minced
1 can (4 ozs.) chopped green chilies
1/2 cup sliced green onions
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients and chill overnight.
Black Bean Salsa:
1-quart home-canned stewed tomatoes
1 can (15 ozs.) black beans, rinsed and drained
1 can (4 ozs.) green chilies, undrained and chopped
1/2 cup chopped onion
1/4 cup cilantro or parsley, chopped
1/2 tsp. salt
1 can sliced ripe olives, drained (2-1/4 ozs.)
Drain tomatoes, but reserve the juice, Cut up tomatoes and place in bowl. Add juice from the tomatoes, beans, chilies, onion, cilantro, salt and olives; stir until completely combined. Cover and refrigerate for at least 24 hours.
Serve with chips.
3 tomatoes, diced
1/4 cup each diced sweet green, red, and yellow
1/4 cup diced onion
2 tbs. olive or canola oil
2 tbs. lime juice
1 tbs. cider vinegar
1 garlic clove, minced
1 tbs. fresh basil or 1 tsp. dried basil
1 tbs. fresh dill or 1 tsp. dried dill
1 tsp. sugar
3/4 tsp. fresh thyme or 1/4 tsp. dried thyme
Dash of hot pepper sauce
1 large ripe avocado
In a bowl, combine all ingredients except the
avocado. Refrigerate for 24 hours. Peel and chop the avocado and add to
salsa. Serve with chips.
1 cup finely chopped and peeled tomatoes
1/2 cup tomato sauce
1 4-oz. can diced green chili peppers, drained
1/4 cup sliced green onions
1/4 cup fresh green sweet peppers, chopped
2 tbs. snipped parsley or cilantro
2 tbs. lemon juice
1 clove garlic, minced
Hot pepper sauce (to taste)
In a bowl., combine tomato, sauce, peppers, onions, cilantro, lemon juice, garlic, and hot pepper sauce, if using. Place one-half of the mixture in a blender container.
Cover and process. Chill overnight.
Quite Different - No tomatoes:
1 mango, peeled, seeded, and chopped (2 cups)
1 tbs. chopped fresh ginger
1 tbs. fresh lime juice
1 tbs. packed light brown sugar or honey to taste
Combine all ingredients until well blended.
(Variation-avocados may also be added)
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((¸¸.·´ ..·´ -:¦:- Brenda