Thursday, July 10, 2008
1/2 sweet onion, chopped
1/2 red onion, chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper. chopped
1/4 cup fresh cilantro
1 jalapeno pepper chopped, or to taste
6 fresh tomatoes, quartered
1 radish chopped
1/2 lime, juiced
sprinkle in season salt to taste
chop all ingredients and mix together add salt at very end and refrigerate for 1 hour.
1 (14.5 ounce) can Mexican stewed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped green chilies, undrained
1/2 cup chopped onion
1/4 cup minced fresh cilantro or parsley
1/2 teaspoon salt
1 (2.25 ounce) can sliced ripe olives, drained
Drain tomatoes, reserving juice. Cut up tomatoes; place in a bowl. Add juice and all remaining ingredients; stir until combined. Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food.
Monday, July 7, 2008
Fresh Corn Salsa
1-1/2 lb. tomatoes, chopped
1 cup fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing
COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.
- 4 med tomatoes, diced
- 2 green chilies, seeded and diced
- 1/2 onion, diced
- 3 sprigs cilantro, cut up
- 1/2 tsp salt
- 1 tsp fresh ground pepper
- 1 Tbsp lemon juice
- 2 cloves garlic, minced
Combine all ingredients and mix. It does taste better if you give it a couple hours in the fridge for the flavors to blend, but is still good right away!