UnBox Your Kitchen Journal "The Sampler" "The Sampler" Issue | Page 13

Basic Salsa

4 medium tomatoes, chopped

1 can (4 oz) diced green chiles, drained

1/4 cup onion, chopped

1/4 cup fresh cilantro, chopped

1/8 teaspoon salt

dash ground black pepper

Combine in a medium bowl. Serve chilled or at room temperature.

Makes 1 1/2 cups.

Cherry Tomato Salsa

2 cartons cherry tomatoes, cut into quarters

1 clove garlic, pressed

1 tablespoon red onion, chopped

1 1/2 tablespoon wine vinegar

2 tablespoons jalapeno, chopped

2 tablespoons lime juice

1 tablespoon sugar

Mix all together ingredients, except the sugar. Add sugar to desired flavor. Serve chilled or room temperature.

Makes 3 cups.

Avocado Salsa

2 ripe avocados, peeled, mashed

1 8oz cream cheese, softened

3 tablespoons lime juice

1 can (7 oz) diced green chilies, drained

Mix all ingredients together. Serve with tortilla chips or vegetables.

Makes 1 1/2 cups.

Mango Salsa

1 mango, peeled, diced

2 tablespoons jalapenos, diced

1/2 cup onion, diced

1/4 cup lime juice

1 tablespoon dried cilantro

1/4 teaspoon dried cumin

Mix all ingredients together. Refrigerate 2 hours before serving. Goes great with fish.

Makes 1 cup.

Burger Salsa

6 medium roma tomatoes, peeled, finely chopped

1/3 cup onion, finely chopped

1 can (4 oz) diced green chilies

1/4 teaspoon ground cumin

1/2 teaspoon ground oregano

2 tablespoons wine vinegar

1 teaspoon vegetable oil

Mix all ingredients together. Refrigerate. Served chilled as a topping for hamburgers or brats.

Makes 2 cups.

For the LOVE

of Salsa