Mom’s Summer Salsa

Combine:
1 ripe mango, peeled, pitted & diced (about 1 cup)
1 small cucumber, peeled & diced (about 1 cup)
½ medium red onion, finely chopped
1 jalapeno chili, minced
(remove seeds unless you like heat!)
2 T. fresh cilantro, chopped
3 T. fresh lime juice
Good with salmon!

Julie’s Mango Salsa

This is so fresh and tasty!

Chop everything into little chunks & combine:
tomatoes and mangos in equal amounts (about 5 each)
1 red onion
cayenne pepper
1 white onion
salt
green peppers
avocado
juice of 3 limes
jalapeno (optional)
2 bunches cilantro

Serve with:
tortilla chips

Chevy’s Fresh Salsa

that Catherine and Craig found, of course!)
Whip out the food processor and fire up the grill because you'll need
these essential tools to clone one of the best restaurant salsas in the
business. The key to recreating the flavor of the real deal is to fire roast
the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevy’s uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine.

6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke

1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn
partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.

Aunt Carolyn’s Canned Salsa

Combine & simmer for 1 hour:
60 plus medium tomatoes, skinned & chunked
3 small onions, chopped
1 big clove garlic, chopped
2 green peppers, chopped
2-3 fresh jalapeño peppers chopped
1/3 c. salt

Add & simmer another hour:
1 ½ C. cider vinegar

Process hot water canning processor 30-35 minutes.

Makes 7 quarts.

Erik & Kathy Black’s “MOST AWESOME FRESH SALSA RECIPE EVER!!!”

Ma J,
You asked for the coveted, ancient, secret "SALSA" recipe - passed through my family for generations of hardworking salsa farmers. It is the only recipe known to win instant taste bud delight from distinguished salsa-taste testers. Moreover, it is fresher than the salsa that they serve at Chevy's, so maybe they should slap Chevy's face...
Enough of my silliness, here is the Salsa - happy chip dipping!

1 - large (32 oz) can of crushed tomatoes
1 - 8 oz can of diced tomatoes
1 can of green chilies
1 ripe tomato, diced
1/2 RED onion, diced (red gives it great flavor)
1/2 fresh green bell pepper, diced
3 hot yellow peppers, diced (you could add more if you want it extra spicy)
dash of Tabasco sauce
1 T - chili powder
1 tsp - cumin
dash of garlic salt
1 tsp salt, optional
1/3 bunch of fresh cilantro, diced
1 ripe avocado, diced

Directions:
Find a suitable (large) mixing bowl and pour cans of crush tomato, diced tomato and green chilies into bowl. Dice Red Onion, Green Pepper, Tomato and hot yellow pepper and mix in the bowel. Add chili powder, cumin, garlic salt and salt with dash of Tabasco and mix well. Add optional cilantro and Avocado. Taste test with a chip. Serve chilled.
Note: this is chunky salsa, so you may want to put it through a food processor

Easy Crock Pot Chicken Santa Fe

In a 3-1/2- to 5-quart slow cooker, mix together:
1 15 oz. can black beans
2 15 oz. cans corn
½ cup salsa
Top with:
5 or 6 boneless chicken breast halves
Pour over top of chicken:
Another 1/2 cup salsa
Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the
chicken will be dry.
Sprinkle on top:
1 C. shredded Cheddar cheese
Cover and cook until cheese melts, 5 to 10 minutes. Serves 6.
Serve with white rice.

Easy Baked Mexican Chicken and Rice

In a large pan, bring to a boil:
1 2/3 C. chicken broth
Add and boil 10 minutes:
1 C. converted rice
½ C. chopped onion
½ t. salt
Remove from heat and place in a lightly buttered casserole dish.
Place on top of rice:
4 boneless chicken breast halves
Pour over top:
1 C. chunky salsa.
Cover tightly and bake at 350 degrees for 45-55 minutes.

Rob Elliot’s Tacos that Matt ate 11 of at Mission Prep

Brown in frying pan:
2 pounds ground beef
5 garlic cloves, minced
salt and pepper to taste
2 T. Tabasco sauce
1 C. salsa
Fry in canola oil:
Corn tortillas
Serve with:
Grated cheddar cheese
Chopped lettuce
Chopped tomatoes

Matt’s Easy Soft Taco Casserole

Fry: 1 pound hamburger
Add: 1 C. salsa
1 C. grated cheese
Spoon onto:
6 or 8 large flour tortillas
Place in 9 x 13 dish.
Top with:
Grated cheese
Salsa
Heat through in 350 degree oven.

Southwestern Meatloaf

1 ½ pound ground beef
¾ C. bread crumbs
½ C. onion, finely chopped
1 egg
¾ C. salsa
1/3 c. raisins
¼ C. chopped almonds
½ t. sugar
½ t. salt
¼ t. ground cinnamon
1/8 t. ground cloves

Vanessa's Corn and Black Bean Salsa

2 cans black beans
2 cans corn
1/2 c green onions
1/2 c red onion
1/2 c cilantro
1 t salt
1 T cumin

In food processor or blender:
2/3 c vegetable or olive oil
1/4 to 1.3 c red wine vinegar
2 t sugar
1.2 t salt
1.2 t pepper
1 chipotle pepper in adobo sauce, with some of the sauce. (try to scrape out some of the seeds if you don't want it very spicy)