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Dips - Mild Tomato Salsa Post by :schiffst Category :Learning Kitchen Author :Unknown Date :February 2012 Read :920

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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 can, place all ingredients in large, heavy pot; bring to a boil, reduce heat, cover and simmer five minutes. Pack immediately in hot sterilized pint jars, leaving 1/4 to 1/2 inch head room. Seal jars and process in pressure canner at 10 pounds pressure for 40 minutes for pints. Makes about three pints salsa.

From Detroit Free Press Tower Kitchen

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2 small cans chopped ripe olives1 (4 oz) can chopped green chilies2 medium tomatoes (peeled and chopped)3 Tablespoons olive oil1 1/2 teaspoons wine vinegar1 1/2 teaspoons garlic saltCombine all ingredients and allow to marinate in refrigerator for one day before serving.Serve with tortilla chips or tosada chips

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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