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Post by :pgrbesa
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :2842
Click below to download : Dips - Fresh Olive Salsa (Format : PDF)
Dips - Fresh Olive Salsa
6 ounces Lindsay ripe olives -- diced4 ounces diced green chiles
2 large tomatoes -- chopped
4 green onions -- chopped
3 tablespoons olive oil
1 1/2 teaspoons garlic salt
1 1/2 tablespoons white wine vinegar
Combine first 4 ingredients in a bowl. Mix the oil, garlic salt and wine vinegar separately; then add to bowl. Chill 3 hours and serve with chips.
Serves 3
NEXT BOOKS
1 tbsp vegetable oil 1 large onion, finely chopped 2 green chilies, seeded and finely chopped 1 ripe mangoes, peeled and diced 1 ripe tomatoes, diced Juice from 2 limes 1 tbsp brown sugar Salt to taste Freshly ground black pepper to taste In a small saucepan, heat oil. Cook onion and chilies for about 5 minutes at a gentle heat to just soften. Add tomatoes and mangoes to pan. Cover and cook for 30 minutes at a low temperature. Stir in remaining ingredients, season to taste and add more brown sugar if desired. Serve hot
Dips - Hot Mango Salsa
PREVIOUS BOOKS
2 medium size ripe mangoes 1 bunch coriander (cilantro), chopped 1 medium size red pepper 1 small red onion 2 cloves garlic 1 tbsp lemon juice 1 tbsp balsamic vinegar 2 tsp brown sugar Black pepper, coarse ground Salt Peel and stone mangoes and cut into small dice. Seed red pepper and chop finely. Finely chop onion and crush or finely chop garlic. Mix all ingredients together and season to taste. Cover and chill.
Dips - Fresh Mango Salsa
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