Mango Salsa

In a blender of processor:
Cilantro
½ Large Onion
1 Tomato
Juice of 1 Lime
1 mango chopped (chunky)
Salt and Pepper
Avocado (optional)
This has a very different taste from regular salsa, sweet and sour blend.
Kari

Fiesta Salsa

4 Fresh Tomatoes, chopped
2 Fresh green chilies finely chopped or 1 – 4 oz. can chopped green chilis
1 Large Onion Chopped
1 Green Pepper Chopped
1 Jalapeno pepper Finely chopped (optional)
1 Tbsp Sugar
1 Tbsp red wine vinegar
1 Tsp Olive Oil
salt and pepper to the taste
2 Tbsp chopped fresh cilantro
Mix all ingredients together and refrigerate.
For saucier salsa use a food processor for mixing.
Kari

Miriam’s Bean and Corn Salsa

This is best made the evening before it is needed.
To make dressing combine the following:
1/3 cup apple cider vinegar
½ cup canola oil
1 cup sugar
1 Tbsp water
1 Tsp Salt
½ Tsp pepper
Bring all to a boil, then cool to room temperature.
Drain, rinse, and combine:
2 11 oz. cans shoepeg corn
1 15 oz. can each: garbanzo beans, black beans, pinto beans, black eyed peas
Add to corn and beans and mix well:
1 small can chopped green chilis
1 2 oz. jar chopped pimentos
1 medium red pepper, chopped
1 small onion, chopped
Pour cooled dressing over all and toss gently. Refrigerate at least 6 hours. Serve with ‘Scoops’
chips.

Spicy Bean Salsa

INGREDIENTS
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

DIRECTIONS
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Karen-2009