Salsa

Ingredients

• 1 (28 ounces) can 28-Ounce Whole Tomatoes (drained)
• 2 (10 ounces) cans 10-Ounce Rotel (diced Tomatoes And Green Chilies) Original or Mild
• ¼ cup chopped onion
• 1/2 -3/4 cup Cilantro finely chopped (more or less to taste)
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• ¼ teaspoon Kosher Salt
• Pinch of sugar optional
• If you like your salsa a little spicy throw in:
• 1/2 to 1 Jalapeño chopped fine

Instructions

1. Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.

Taco Casserole

Ingredients:

Servings: 7-9

1 lb ground beef

1 (1 1/4 ounce) package taco seasoning

1 (15 ounce) can refried beans

2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)

1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)

2 green onions, chopped

1 (2 1/3 ounce) can sliced black olives

1 tomato, chopped

2 cups corn chips (coarsely crushed or chopped)

Directions:

1 Brown ground beef and drain.

2 Add taco seasoning and cook according to package directions, adding proper amount of water.

3 Put corn chips on bottom of 8x8" dish.

4 Cook refried beans on stove until hot.

5 Add 1 cup cheese and 1 cup salsa. Stir until combined.

6 Pour beans over corn chips in dish.

7 Add beef to top of beans.

8 Sprinkle remaining cheese over top.

9 Sprinkle green onions and black olives over cheese.

10 Bake in a 375 degree oven until the cheese is sufficiently melted.

11 Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Bean Dip

Bean Dip

Ingredients:

1 Can Beans  Rosarita Refried Beans 30 Oz can
1 Jar Salsa Orgeta Thick & Chunky 16 oz Mild
Guacamole 1 container Deans Guacamole dip 12 Oz.
Sour Cream 1 container 16 Oz Daisy brand
Cheese  Mexican Style cheese, Ralphs brand.  or Monterey Jack, Chedder, Quesadilla and Asadero

Preparation:

In a 13 x 9 inch dish

Layer beans on bottom layer,
Layer of Salsa
Layer of Guacamole
Layer of Sour Cream
Top with Cheese

http://jim-shirley.blogspot.com/2015/01/bean-dip.html

Crisp Cucumber Salsa

Note: 1/4 cup is only 16 calories

ingredients:
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed

1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips

In a small bowl, combine the first seven ingredients.

In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Not being a fan of sour cream, maybe sub in mayo?  some sort of mustard (not yellow).

Chipotle Corn Salsa

Ingredients

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Directions

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Read more at: 
http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-corn-salsa-recipe/index.html

Salsa

3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. 
Refrigerate. 
Best to let marinate overnight. 
Serve chilled.

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆



I Stopped buying the jar stuff once I tasted this homemade salsa.

Simple and delicious:

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* 
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

1 Mix all together and bring to a slow boil for 10 minute.
2 Seal in jars and cook in hot water bath for 10 minute.
3 This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4 Yields 3-6 quarts or pints.

Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste.

Mix everything together and let sit overnight for flavors to meld.