Texas Caviar

Ingredients 

Original recipe makes 8 cups Change Servings

• 1/2 onion, chopped (red)
• 1 avocado cut
• 1 tablespoon minced garlic
• 1 pint cherry tomatoes, quartered (or tomatoes)
• 1 small bag of frozen corn 

• 1 (8 ounce) bottle zesty Italian dressing
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 teaspoon ground cumin
• 1 bunch chopped fresh cilantro

Directions

1. In a large bowl, mix together onion, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and cumin. Stir in frozen corn and toss with desired amount of fresh cilantro to serve.

Pico de Gallo

SALSA OR PICO DE GALLO (Fresh)  Darla McCoy

4 Roma tomatoes, chopped into small pieces

½ of a white onion, chopped fine

Cilantro leaves, chopped

1 tsp salt

seasoned pepper blend to taste

1 clove garlic, minced

½ lime, squeeze the juice in the mix.

Mix all ingredients together and let set a little while before you eat.

Easy Salsa

Easy Salsa (TJ Ashment)

1 bell pepper (any color)
2 jalopeño peppers (*only if you like spicy)
1 yellow onion
1 cilantro bunch (take off leaves and throw away stems)
2 limes (squeeze juice)

*Chop up these ingredients and throw in the blender until desired consistency.

*Add 2 large cans of stewed diced tomatoes to blended ingredients.

*Add salt, extra lime, and cilantro to taste! Enjoy!

Canning Salsa

Canning salsa
2 gallons peeled tomatoes
4 large onions
5 green peppers
5 red peppers
1 1/2 Tsp cayenne pepper
3 cups vinegar
2 cups sugar
1/2 cup salt
2 Tbsp chili powder
1 4 oz can jalapenos peppers
1 4 oz can green chillies
3-6 habenaro peppers (depending on how hot you want it) DO NOT touch these with bare hands. They will make your skin burn for hours.
Process all the veggies in a food processor until the texture is to your liking (smooth/chunky). Heat on the stove and simmer 20-40 minutes until it is the thickness you want. Process in a waterbath for 15 minutes.

Jessica Cooper

Fruit Salsa

Fruit Salsa:

3/4 cup small diced pineapple

3/4 cup small diced mango

1/2 cup small diced strawberries

1/4 cup small diced red onion

1 jalapeno, stemmed, seeded and finely chopped

2 tablespoons chopped fresh mint leaves

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Yield: about 2 cups

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-salmon-with-a-pineapple-mango-and-strawberry-salsa-recipe.html?oc=linkback

Zucchini Hot Salsa

University of Idaho - Cooperative extension system

Zucchini Hot Salsa

·      10 cups shredded zucchini

·      3 cups ground onions

·      10 Anaheim peppers

·      5 red jalapeno’s ½ seeded (this adds the heat, add or subtract per taste)

·      5 green jalapeno’s ½ seeded (see above)

·      5 Tablespoons canning salt

Mix these ingredients together and let stand overnight in refrigerator or cool place. Next morning rinse thoroughly using colander or large strainer. Drain well. You can also do this in the morning and let stand 8 hours.

·      5 cups ground blanched and skinned tomatoes

·      2 cups vinegar

·      1 cup brown sugar

·      1 teaspoon garlic powder

·      1 tablespoon cumin

·      1 tablespoon cornstarch

·      2 teaspoons dry mustard

·      1 tablespoon crushed red pepper

·      1 teaspoon nutmeg

·      1 teaspoon coarse pepper

·      1 teaspoon turmeric

Mix well and bring to a boil, simmer 30 minutes. Pack into jars, leaving ½ inch headspace. Adjust lids and process, half-pints for 20 minutes; pints for 25 minutes and quarts for 30 minutes in a boiling water canner.

Submitted by Tisha Flora

Nina's Salsa-Ricks' Style

Nina's Salsa-Ricks' Style

1/2 bushel tomatoes (peeled)

3-4 green peppers

3-6 peppers

4 Jalapeno peppers (1/2 pepper with seeds)

1 serrano pepper without seeds

10 onions

Chop in food processor (and put in blender-optional)

Add:

1 cup vinegar

1/2 cup non-iodized salt

1 cup sugar

Lots of tomato paste, about 48 oz (more or less to the consistency that you want)

3 Tb. Oregano

1 Tb. Cumin

2-3 cans of green chilies (optional)

1 bunch of cilantro (hand chopped and try to get rid of the stems)

Sprinkle of garlic salt about 1 tsp.

Cook for 6-8 hours in a roaster oven at 250 degrees.  Process in pressure cooker at 12 lb. for 10 minutes, or give your jars a water bath!

Do it to your taste, I didn't do the canned chilies this time but taste it before you cook it (its yummy freshly made too).

Have fun!

Submitted by Maren Nichols

Pumpkin Dip

1 small can pumpkin
1 16 oz. container Cool Whip
2 small pkgs. cheesecake pudding
1 tsp. to 1 Tbsp. pumpkin pie spice

Mix pumpkin and Cool Whip together. Blend in dry pudding. Add pumpkin pie spice to taste. Dip with graham crackers or graham cracker stix.

Colleen Rogers

Fruit Dip

1/2 cup strawberry or rasbperry cream cheese, softened

1/2 cup marshmallow creme

1 6-oz. container Yoplait lemon burst yogurt

Mix all together and refrigerate until ready to serve.

Cara Hafen

MANGO SALSA

Its from allrecipies.com. 

MANGO SALSA

Ingredients Edit and Save

Original recipe makes 6 servingsChange Servings

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
  
  
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving    - Posted by ASHLEY RUPP

Peanut Butter Cookie Dough Dip

Yield: Makes about 3 cups of dip

Ingredients

• 2 packages (8-ounces each) cream cheese, light or regular, softened
• 1/4 cup peanut butter
• 1/4 cup powdered sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
• 12 mini peanut butter cups, chopped
• 1/4 cup mini chocolate chips
• Graham crackers and pretzels for serving

Directions

1. In a medium bowl using an electric mixer (either handheld or a stand mixer) whip the cream cheese, peanut butter, powdered sugar and brown sugar together until light and fluffy, 3-4 minutes.
2. Mix in the vanilla and milk until the mixture is smooth.
3. Fold in the peanut butter cups and mini chocolate chips. Refrigerate until ready to serve.
4. Serve with graham crackers, pretzels or anything else your heart desires!

Noelle Murray

http://www.melskitchencafe.com/2013/05/peanut-butter-cookie-dough-dip.html

Cheesy Roasted Red Pepper Dip

7oz jar roasted red peppers (about 1C diced) buy ‘em or make ‘em.4 C grated pepper jack cheese (3/4 lb)
8oz cream cheese (I use low-fat)
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard
Preheat oven to 350.Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.

In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish (pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min..

Serve immediately. If the dip is done and your party hasn’t started, just keep it warm in the oven. If you’re eating left-overs, or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don’t ask me what, I’m sure Alton Brown could explain it, but I’m no food scientist.
You can serve it with anything that sounds good- tortilla chips, pita chips, crackers (choose a plain flavored one) or veggies. However my favorite is soft, warm baguette slices. There’s something about toasty, chewy bread with gooey garlicky cheese that just makes me happy. (I’m sure a psychotherapist somewhere is making a lot of connections with that one…)

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Tisha Flora