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Salsas

• green onions • large green pepper • can chopped green chilies • radishes

Peel and seed tomatoes. Seed peppers. Chop all fresh vegetables coarsely. Combine with chilies in bowl; mix well. Let stand for several hours. Serve with tortilla chips....

salsa dip

• bag tortilla chips • Velveeta cheese spread, cubed • Pace thick and chunky salsa or picante sauce

Stir Velveeta and salsa in saucepan on low heat until cheese is melted. Serve hot with chips or cut up vegetables.|| Microwave: Microwave cheese and salsa in 1 1/2-quart microwavable...

fresh tomato salsa

• salt • lime juice • ground white pepper • fresh cilantro, chopped

Combine all ingredients in bowl; stir until well combined. Cover and chill. Makes 24 servings, 3 ounces each....

salsa dip

• pkg • jar Pace thick and chunky salsa use mild or medium salsa, according to your taste

Soften and blend cream cheese. Add salsa and mix well. Use as dip for chips....

black bean salsa

• salt • vegetable oil • Worcestershire sauce • red wine vinegar

Combine. Chill and serve with tortilla chips....

pepper relish

• sugar • salt • vinegar • green peppers

Wash and cut the peppers in quarters. Remove stem, seeds and white membranes. Peel and quarter onions. Put all through food chopper. Cover with boiling water. Let stand 15 minutes;...

santa fe salsa

• salt • lime juice • dried whole oregano • chopped tomatoes

Combine all ingredients in a small bowl; stir well. Cover and chill several hours. Serve with fish or poultry....

mexican salsa

• salt • garlic powder • can Ro-Tel tomatoes • bunches green onions

Puree tomatoes in blender. Pour into a large bowl. Add Ro-Tel tomatoes. Chop onions very fine. Add to tomatoes along with garlic powder and salt. May add more garlic and...

pepper relish

• sugar • salt • vinegar • medium onions

Grind onions and peppers and cover with boiling water. Let stand 10 minutes. Drain. Add sugar, vinegar and salt. Boil 15 minutes. Pour into hot jars and seal....

salsa

• salt • garlic powder • chopped onions • taco seasoning

Dip tomatoes in boiling water 30 seconds. Dip in cold water and slip off skins. Core and chop tomatoes. In 6-quart kettle combine all ingredients. Bring to boil, stirring often....

tomato ketchup

• sugar • cinnamon • salt • vinegar

Cook until real thick. Stirring some while cooking....

salsa dip

• Velveeta cheese, cut up •

Microwave Velveeta and salsa in 1 1/2-quart microwavable bowl on High 5 minutes or until Velveeta is melted, stirring after 3 minutes. Makes 3 cups....

avocado salsa

• salt • honey • pepper • white wine vinegar

Combine first 8 ingredients, stirring well. Cover and chill. Just before serving, add avocado and toss gently. Serve with chips, chicken or seafood. Yield: 1 1/2 cups....

salsa dip

• oil • vinegar • salt and pepper to taste • chopped olives

Mix together all ingredients and serve with tortilla chips....

salsa

• garlic powder • chili powder • ground cumin • black pepper

Peel, seed and chop tomatoes. Allow to drain in colander. Chop onions and peppers. In a large pot on high heat, combine all ingredients; bring to a boil. Reduce to...

salsa

• sugar • salt • lemon juice • garlic powder

Process together in food processor; cover and chill at least 1 hour....

fresh salsa

• vinegar • chopped onion • oregano • black pepper

Dice everything as small as possible; can use food processor, but don't pulverize it into mush. Combine and chill....

salsa

• onion, chopped • Salt • small can green chiles, diced Ortega is best • 2-3 cloves garlic, chipped fine

Mix well and refrigerate several hours.|| Note: If using fresh oregano, this does not keep very well....

drew's salsa

• sugar • salt • vinegar • ground red pepper

Mix it all up in your Salsa Master or dice it all up by hand.|| Get a hold of some chips and you're off and runn'in. This is a recipe...

pico de gallo

• salt and pepper to taste • wine vinegar • green onions, chopped • cilantro, chopped

Mix all ingredients, except tomatoes. Refrigerate 24 hours. Add tomatoes just before serving. Keeps fresh in refrigerator for two weeks, but won't last that long when served....

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