Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDips - Meander's Mediterranean Salsa
Famous Authors (View All Authors)
Dips - Meander's Mediterranean Salsa 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 peppers
28 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.
If you like this book please share to your friends :
NEXT BOOKS

Dips - Mild Tomato Salsa Dips - Mild Tomato Salsa

Dips - Mild Tomato Salsa
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
PREVIOUS BOOKS

Dips - Judy's Fiesta Salsa Dips - Judy's Fiesta Salsa

Dips - Judy's Fiesta Salsa
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.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT