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Post by :jasonjcox1
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3168
Click below to download : Dips - Meander's Mediterranean Salsa (Format : PDF)
Dips - Meander's Mediterranean Salsa
2 or 3 fresh jalapeno peppers28 oz. canned tomatoes, drained
1 (4.5 ounce) can chopped green chilies
1 can chopped ripe olives
2 bunches green onions, cut in large pieces
1/2 green pepper, quartered
1/2 Cup vinegar
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator.
Serve with fresh veggies as a dip or use as a condiment for grilled chicken or fish.
NEXT BOOKS
4 cups chopped, seeded and peeled tomatoes 1 cup chopped onion 2 cans (4 oz. each) seeded mild green chilies, chopped 4 teaspoons olive oil 1 teaspoon fresh lime juice) 1 teaspoon salt or to taste 1 teaspoon crushed oregano l teaspoon ground cumin 2 teaspoons white vinegar 1 to 2 large cloves garlic, minced or pressed 2 teaspoons fresh chopped cilantro In large bowl, combine all ingredients and mix thoroughly. Let stand in refrigerator for at least one hour to develop flavor. May be frozen in clean, tightly sealed containers, leaving 1/2 inch head room, up to four months. To
Dips - Mild Tomato Salsa
PREVIOUS BOOKS
2 chopped tomatoes 1 (4 oz) can chopped black olives 1 (4 oz) can chopped green chiles 1/2 cup chopped onion or green onions 1 chopped jalapeno or serrano chile 3 Tbsp olive oil 1-1/2 Tbsp vinegar 1 tsp. garlic salt Combine together and Refrigerate several hrs. or overnight before serving. Serve with tortilla chips.
Dips - Judy's Fiesta Salsa
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