Restaurant Salsa

I got this recipe from my childhood friend. She got it from her sister-in-law, who got it from the restaurant owner. It makes about 8 cups of salsa and fits perfectly in one of the large Pampered Chef batter bowls (with lid).

1-28oz. can whole tomatoes
1-11oz. can (or 2-6 oz.) 100% tomato juice
¼ t. cumin
1 T. white vinegar
½ t. white pepper
cilantro (to taste)
½ t. granulated garlic
1 pc. celery
Salt to taste (I use ½-1 teaspoon)
Canned jalapenos (to taste) (I start with 1 big spoonful)
6-7 TOMATOES, diced
1 red onion, diced

In blender, mix whole peeled tomatoes with spices (cumin, white pepper and salt) then pour into bowl. Add diced tomatoes and onions, set aside. In blender add ½ of the tomato juice and vinegar. Blend and add to bowl. With other ½ of tomato juice, blend jalapenos first then add cilantro and pulsate so you leave small pieces. Add to bowl. Stir well.
*If it is too spicy, add more chopped tomatoes. If it is too bland, put some of the salsa back in the blender and add blend in another spoonful of jalapenos!

Easy Pineapple Salsa

 

Easy Pineapple Salsa

3 cups Fresh Or Canned Pineapple, Diced
1 whole Jalepeno, Seeded And Diced Fine
½ cups Cilantro, Chopped
½ whole Yellow Onion, Diced
½ teaspoons Salt, Or To Taste
½ teaspoons Black Pepper, Or To Taste

Mix all ingredients in a bowl and refrigerate for at least one hour (ha!). Serve with your favorite tortilla chips.
This would be good in a shrimp taco or over grilled fish.
You could also pour it over a brick of cream cheese and serve it with crackers!

Easy Blender Salsa

2 cans (141/2 oz.) canned tomatoes (do not drain)
1 jalapeno (without seeds or can leave seeds in if you like it extra hot)
1/2 med. white onion, coarsely chopped
1/2 t. minced garlic (or garlic powder)
1/2 t. cumin
few squeezes lime juice
1/3 bunch green onions, finely chopped
1/3 bunch cilantro (pull leaves off stems, throw away stems and only use leaves)
salt and pepper to taste


1)Put tomatoes, jalapeno, white onion, garlic, cumin, and lime juice in blender
2)Blend until smooth.
3)Add in chopped green onions and cilantro leaves.
4)Blend again. You can blend longer to get a smooth salsa or a shorter time to leave the cilantro and green onions a little chunkier.
5)Add salt and pepper to taste.
6)Refrigerate after making.
7)Serve with tortilla chips.

Cowboy Caviar

Every once in a while at school, for lunch, the staff has what we affectionately call "Dip Day". All of us bring in our favorite dip and dippers and that's our lunch! It is our favorite kind of lunch and there are always so many different choices. Here is one of my favorites brought in by one of the aides, Sue.
2 tbs red wine vinegar
2 tsp olive oil
1 clove chopped garlic
1 tsp Tabasco Sauce
Dash black pepper
1 ripe avocado
1 15-oz. can black beans
1 15-oz can pinto beans (not refried!)
1 16-oz can KERNEL corn
1/2 C. chopped green onion
1/2 C. chopped cilantro (use fresh)
1/2 lb. Roma tomatoes, chopped

Peel and cube avocado. Set aside. Stir together vinegar, oil, garlic, Tabasco, and a dash of black pepper. Add avocado and toss. Drain beans and corn and add to avocado. Add rest of ingredients and refrigerate for a couple of hours. Serve with chips or crackers.

Green Salsa

1 pound of 1″ size tomatillos, husked, rinsed, and quartered
1 bunch fresh cilantro, rinsed, and roughly chopped
Juice of 2 limes
9 cloves of garlic, grated into food processor
1 small white onion or half a large one, chopped
2-3 jalapeno peppers, seeded and chopped
2 avocados, Peeled and sliced
1 tsp. cumin (or to taste)
3 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)

Method:

1. Combine all ingredients in a food processor or blender, except for the cumin, salt, and black pepper.

2. Blend until a smooth texture is achieved.

3. Add spices and mix thoroughly.

4. Adjust spice levels to your liking.