2 cans diced tomatoes
1 can black beans (drained)
3 avocados
1/2 c. white onions (chopped)
1 tsp white vinagar
2 limes
cilantro
Mix all ingredients together. From Olane Harris--my favorite salsa to eat plain!
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
1 pkg (8 oz) cream cheese, softened
1 c. sour cream
5 green onions thinly sliced
4 medium tomotoes, chopped
1 lg green pepper, chopped
1 jar (16 oz) taco sauce
2 c. shredded cheddar cheese
1 lb sliced bacon, cooked and crumbled
Beat cream cheese and sour cream. Spread in an ungreased 13X9X2 in dish or 12 in. plate. Combine onions, tomatoes, and green pepper-sprinkle over the cream cheese layer. Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refridgerate. Just before serving, sprinkle with bacon. Serve with taco chips (Tostitos)
3 cans tomatoes (1 lb 12 oz) drained
1 bell pepper
1 bunch green onions
3 stalks celery
1 cucumber, peeled
4 sprigs cilantro, chopped fine
1 small can green chiles
1 1/2 c pace picante sauce
1/2 c catsup (ketchup)
salt & pepper
Dice all the veggies and mix together.
2 small cans jalepeno peppers
1 small can chili peppers
1 med green pepper
3/4 c. water
3/4 c. water
3/4 c. wine vinegar
1 pkg pecktin
3 drops green food coloring
5 c. sugar
Remove seeds & stems from peppers and put all but sugar in blender. Puree. Cook all including sugar-bring to a boil and boil for 7 minutes. Remove from heat and skim off foam.
Best to serve over cream cheese with triscuit crackers.