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Full Online Book HomeLearning KitchenDips - Judy's Fiesta Salsa
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Dips - Judy's Fiesta Salsa Post by :Spider Category :Learning Kitchen Author :Unknown Date :February 2012 Read :767

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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.
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Dips - Meander's Mediterranean Salsa Dips - Meander's Mediterranean Salsa

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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
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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
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