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Salsa Recipe


salsa recipe

Mild Fresh Salsa

3 Tomatoes; finely chopped
1/2 c finely chopped fresh Cilantro or parsley
2 Or 3 cloves garlic; minced
1 can (4oz) chopped green chilies
1/2 c Sliced green onions
1/2 tsp Salt
1/4 tsp Pepper

Combine & chill.


salsa recipe

Adobo Herb Salsa

1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1-tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2-teaspoon salt
2 tablespoons balsamic vinegar

In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes


salsa recipe

Avocado Salsa

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3-cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2-teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced

In a large bowl, mix corn, olives, red bell pepper and onion. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. Stir avocados into the mixture before serving.


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