Free Gift With Purchase
Page 26
1 jalapeno pepper, seeds and white ribs removed, minced
1 tsp minced, sautéed or pressed garlic
1/8 tsp minced or powdered ginger
Sea salt to taste
Combine all ingredients thoroughly in a bowl and refrigerate until ready to serve. If you’d prefer, season with a dash of onion powder, garlic powder, cayenne, turmeric powder, celery seeds or cumin, whatever you like! I add the sea salt just before eating, since it draws out the tomato juices.
(For corn salsa, add ½ cup corn kernels cut off the cob. For mango salsa, add ½ cup diced mango. For pineapple salsa, add ½ cup diced pineapple. For avocado salsa, add ¾ cup diced avocado)
.
Bean Salsa
Provided by: Ruby Kang
Bean salsa
1 can navy beans
1 can black beans
1 can corn
1 can petite diced tomatoes
1/2 medium sweet onion diced small
1 orange sweet bell pepper diced
1 bunch cilantro roughly chopped
Envelope of Good Seasonings salad dressing mixed as directed on packet. Drain and rinse beans, drain corn and tomatoes. Add all ingredients in large bowl and mix together. Serve as a side dish or with tortilla chips as a dip.
.
Mango Salsa
Provided by: Susan Palkovic
Ingredients:
2 ripe mangos, peeled & chopped
1 medium red onion chopped
1/4 c fresh cilantro leaves
4 fresh jalapenos chopped
1 Lime juiced, (about 2 tbsp.)with rind grated dash of salt
Mix together and let chill for at least an hour.
Table of Contents
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Chapter 9
Chapter 10
Chapter 11
Chapter 12
Chapter 13
Chapter 14
Chapter 15
Chapter 16
Chapter 17
Chapter 18
Chapter 19
Chapter 20
Chapter 21
Chapter 22
Chapter 23
Chapter 24
Chapter 25
Chapter 26
Chapter 27
Chapter 28
Chapter 29
Chapter 30
Chapter 31
Chapter 32
Chapter 33
Chapter 34
Chapter 35
Epilogue
Enjoy these Great Salsa Recipes!!!