Fresh Tomatillo Salsa

We made this one day on a whim with the rest of our tomatillos from our garden and it was delicious!   Betsy Stephenson

Fresh Tomatillo Salsa Ingredients: 1/2 pound tomatillos, husked, rinsed, and quartered 2 serrano peppers or 1 jalapeño pepper, chopped 1 clove garlic, peeled and chopped 1/2 cup packed cilantro leaves 1/2 teaspoon salt, heaping I small onion, roughly chopped 1 avocado squeeze of fresh lime juice Directions: Place all ingredients except for the avocado in a blender or food processor and pulse to combine and get juices flowing. Blend on low speed until a coarse puree is formed. Add avocado and pulse until mixed in thoroughly. Pour into a dish, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.

Pico de Gallo

You can put this on Enchiladas to freshen it up a bit or
just eat it with some chips!
Betsy Stephenson

1 lb tomatoes, seeded and chopped 1 jalapeno, finely chopped 1/2 white onion, finely chopped 1/4 cup fresh cilantro, chopped 1 tbs fresh lime juice Salt and pepper Directions: In a medium bowl, combine the tomatoes, jalapeno, onion, cilantro, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper

Veggie Salsa

Melissa Chandler

1 can of kidney beans, drained 1 can of white shoepeg corn, drained 1 can diced regular tomatoes, drained 1 large green pepper, diced 3-4 sprigs cilantro green onions, optional 2 large avocados, diced 1 small bottle catalina salad dressing Directions: Mix and serve with Frito scoop chips

Cranberry Salsa

This is excellent poured over cream cheese and served with 
crackers. Also good served plain with tortilla chips. Makes a 
tasty condiment for a turkey sandwich....etc etc
Megan Bradley

1 (12 oz) package fresh cranberries 3/4 cup sugar 1 medium jalapeno, seeds removed 1 green onion 2 T fresh cilantro 1/4 tsp cumin Directions: Roughly chop jalapeno, onion and cilantro. Place all ingredients  into food processor. Process until mixture is coarsely chopped.  Store in refrigerator overnight to allow flavors to blend.

Garden Salsa

This was originally made from one of those decorative vinegar, 
pepper bottles that would sit on kitchen counter. The vinegar 
makes a yummy salsa. Stacy Anderson

Hot Pepper Vinegar Can use white or apple cider vinegar but recommended is 2/3  white vinegar to 1/3 cider vinegar.  Hot Vinegar: Fill jar with clean, dry hot peppers (use a variety  of kinds...try to use different colors and sizes.) Pour in  enough vinegar to cover the peppers. Cap and seal tightly.  Store for 2-3 weeks before using. Can also add olives,  peppercorns, garlic, and anything else that sounds good.  Mild Vinegar: Use mild peppers and smaller amounts of them  or substitute pieces of red, green, or yellow sweet peppers.  GARDEN SALSA: 2 30 oz. cans stewed tomatoes 1 small onion 1 chopped green pepper 1/2 tsp. dried cilantro 1/2 tsp. dried cumin 1/8 tsp. garlic powder 3 green onions, chopped 3 tsp. salt 2 tsp. brown sugar 8 Tbsp. hot pepper vinegar Mix everything together by hand. Put in blender and blend  until the consistency you like. The salsa is best on the  second day, so make it a day in advance. If you like spicier  salsa, add more vinegar.