Aj's Mild Salsa

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Ingredients:

• 4 roma tomatoes
• 1/2 red onion chopped
• 4 jalapenos finely chopped stems and seeds removed
• 1/2 hot pepper finley chopped seeds removed
• 1/2 habanero pepper finely chopped seeds removed
• 2 garlic cloves
• 1 tablespoon green chili canned No seeds
• 20 leaves cilantro
• 1 8 ounce can tomato sauce
• 2 tablespoons vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• 1 teaspoon salt

Steps:

• Combine tomatoes red onion garlic cloves tomato sauce oil vinegar cilantro lemon juice lime juice into a blender and puree
• Pour into a medium sauce pan and put over low heat adding jalapenos hot pepper and habinero Stirring occasionally bring to a rapid boil
• Before removing from heat add salt stir good
• Put in a sealed container and refrigerate for a few hours then enjoy

Armenian Eggplant Salad

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Ingredients:

• 4 green chili peppers Anaheim
• 2 red bell peppers
• 2 medium eggplants
• 3 -4 ripe tomatoes
• 1 purple onion chopped finely
• 2 garlic cloves pressed
• 1 bunch parsley chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper to taste

Steps:

• Roast all the peppers and eggplant under broiler turning so all sides are roasted evenly
• When the skins are charred remove from broiler and allow to cool
• Placing them in a paper bag allows them to steam so the skins may be easily removed
• Peel seed and dice the peppers and place in a salad bowl
• Peel and dice the eggplant and add to bowl
• Add the tomatoes onion garlic parsley and seasonings
• Toss all ingredients well cover the bowl and place in the refrigerator to chill
• This salad can be made 24 hours in advance and will taste even better when the flavors are allowed to blend

Avocado and Feta Salsa

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Ingredients:

• 4 plum tomatoes chopped
• 2 tablespoons finely chopped red onions
• 2 garlic cloves minced
• 1 package crumbled feta cheese 4 oz
• 2 tablespoons chopped fresh parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 avocados chopped

Steps:

• Stir together first 9 ingredients Gently stir in avocado just before serving
• Serve with assorted tortilla chips

Avocado Salad

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Ingredients:

• 5 large avocados cut up not mashed
• 2 tomatoes chopped
• 1/2 bunch fresh cilantro
• 1/2 onion
• 1 jalapeno
• Tony Chachere's Seasoning or other favorite seasoning salt
• garlic powder
• salt
• 1 lemon

Steps:

• Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy

Avocado, Tomato amp; Feta Cheese Appetizer

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Ingredients:

• 2 avocados chopped
• 4 roma tomatoes chopped
• 1 small red onion chopped
• 1 bunch cilantro trimmed and chopped
• 4 ounces feta cheese crumbled
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt

Steps:

• Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers

Bean Dip With Horseradish

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Ingredients:

• 2 cups pinto beans if you're using canned beans be sure to drain and rinse or 2 cups great northern beans if you're using canned beans be sure to drain and rinse
• 2 tablespoons extra virgin olive oil I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin
• 1 tablespoon prepared horseradish I prefer 2
• 2 scallions trimmed and minced
• 1 dash salt to taste
• 1 teaspoon crushed garlic

Steps:

• Combine beans olive oil horseradish and scallions in a blender or food processor and blend until smooth adding a little water if necessary
• Taste and season accordingly
• Transfer to serving bowl
• Serve with pita wedges veggies or crackers of choice
• Time to make does not include cooking beans

Black Bean Dip

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Ingredients:

• 8 ounces softened cream cheese do not use whipped
• 1 can condensed black bean soup
• 2 tablespoons grated onions
• 2 dashes Tabasco sauce
• 1 dash garlic powder

Steps:

• Cream cream cheese until smooth If using canned beans add now if using soup add later
• Add in everything else and continue beating until smooth and well-blended
• Chill

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Classic Mexican Salsa by Janet

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Ingredients:

• 1 15 ounce can stewed tomatoes undrained
• 1/4 small white onion
• 2 tablespoons cilantro leaves
• 2 tablespoons pickled jalapeno peppers sliced
• 2 serrano peppers cut into chunks
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup water

Steps:

• Place all ingredients in a food processor
• Pulse until large chunks are gone but not to thin
• Chill salsa for at least 30 minutes much better the next day

Fat Free Vegetable Dip

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Ingredients:

• 1 envelope fat-free ranch dressing mix
• 16 ounces fat free sour cream

Steps:

• Mix sour cream and ranch dressing and chill
• Serve with any vegetables

Four Bean Mix Bruschetta

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Ingredients:

• 1 75 g can four-bean mix drained
• 1 garlic clove
• 1 tablespoon chili
• 2 cherry tomatoes
• 1/4 roasted red pepper no seeds
• 2 tablespoons water

Steps:

• Combine ingredients in blender
• Blend and serve
• Serve on toast with some boccocini on top with a drizzle of extra virgin olive oil or cut some vegies and serve as a dip

Genies' Magic Salsa

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Ingredients:

• 4 tomatillos
• 2 teaspoons brown sugar
• 2 roma tomatoes diced
• 1 medium avocado diced
• 1 small red onion diced
• 2 fresh garlic cloves finely minced
• 3 tablespoons fresh cilantro finely chopped
• 1/8 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon lime juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 jalapeno pepper
• 1 serrano pepper
• 1 yellow chili pepper

Steps:

• Remove husks from tomatillos and rinse well Cut in half and broil
• cut side down
• close to elements
• until about half of the skin of each is blackened
• Remove as much of the skin as will peel off
• paper-like
• without taking the flesh with it Some skin in the salsa is ok
• but skin adds a bitter flavor
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified Pour into a small mixing bowl
• leaving a little in the blender Add brown sugar to taste
• just enough to cut any residual bitterness in the tomatillo mixture
• Dice the tomatoes and red onion Peel the avocado
• remove any dark spots
• and dice -- do not squash
• this isnt guacamole
• Finely mince the garlic
• and chop the celantro Add the prepared ingredients
• plus cumin
• salt
• and lime juice
• to the tomatillo mixture and gently fold together
• Chill this mixture while you make the dressing
• Dressing Slice the three peppers in half lengthwise
• removing white core
• seeds
• and stem Broil as you did the tomatillos but do not remove the skin Place the roasted peppers in the blender with oil
• vinegar
• and any tomatillo left there Pulse to break up the peppers
• then run on medium speed until the mixture is almost smooth This is the flavor kick of the salsa
• to be added to your taste Start with half
• gently stir in
• sample
• and add more as you like It wont be extremely hot even with all of the dressing

Green Goddess Spinach Dip

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Ingredients:

• 3 tablespoons butter
• 6 scallions chopped
• 1 10 ounce package spinach thawed and drained
• 8 ounces cream cheese
• 1 tablespoon anchovy paste
• 3 teaspoons dried tarragon
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 1 teaspoon lemon pepper seasoning
• 3/4 cup sour cream

Steps:

• Heat butter and saute scallions until soft Add spinach and cream cheese
• stirring to mix and cooking about 3 minutes Add seasonings
• stir in well
• and turn off heat Add sour cream
• mix well Serve with crackers or pita crisps Freezes and reheats well

Guacamole

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Ingredients:

• 1 large very ripe avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons scallions minced
• 2 tablespoons fresh coriander leaves chopped
• salt
• pepper

Steps:

• Halve pit and peel the avocado reserving the pit
• In a ceramic or glass bowl with a fork mash the avocado with the lemon juice
• Stir in scallion coriander salt and pepper
• Add the reserved pit
• Chill the guacamole covered for 1 hour
• Serve with salso sour creamamp; chips
• Add to your favorite mexican dish

I Should Sell This Salsa Salsa

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Ingredients:

• 2 teaspoons olive oil
• 2 cups grape tomatoes
• 1 14 1/2 ounce can diced tomatoes
• 1 large garlic clove chopped
• 1/4 cup yellow sweet onion peeled and chopped fine
• 2 tablespoons fresh cilantro chopped fine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 dash red pepper flakes

Steps:

• Toss sweet grape tomatoes in olive oil
• In a medium skillet over medium-high heat roast tomatoes until they begin to blister and soften
• Add chopped garlic and heat just until garlic becomes aromatic
• Remove from heat and place in bowl of food processor
• Add canned tomatoes onions cilantro and seasonings process briefly with a few pulses until desired texture is obtained
• Serve right away with some warm tortilla chips or cover and refrigerate for later use
• Mucho bueno either way

Italian Tricolor Layered Dip

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Ingredients:

• 8 ounces cream cheese softened at room temperature
• 6 ounces goat cheese softened at room temperature
• 2 garlic cloves finely minced
• 6 ounces pesto sauce
• 8 ounces sun-dried tomatoes chopped

Steps:

• Line a small casserole dish with plastic wrap Set aside
• Mix cream cheese garlic and goat cheese together
• Spread 1/3 of the cheese mixture evenly in the dish
• Spread all of the sundried tomatoes on top
• Layer another 1/3 of the cheese mixture on top of tomatoes
• Spread all of the pesto on top of the cheese
• Finish with remaining 1/3 of the cheese mixture
• Cover and chill for an hour or longer
• Turn dish upside down onto a serving platter/plate and serve
• Buon appetito

Maple Apple Dip

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Ingredients:

• 1 cup silken tofu
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 -2 medium apple

Steps:

• In a blender or food processor blend together the tofu cinnamon vanilla and maple syrup until smooth
• Spoon into a small bowl and use as a dip for the slices of apple and other fruit

Navratan Raita

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Ingredients:

• 1 cup yogurt beaten till smooth
• 1/4 cup beetroot boiled and finely chopped
• 1/4 cup carrot finely chopped
• 1/4 cup cucumber finely chopped
• 1/4 cup red capsicum finely chopped
• 1/4 cup onion finely chopped
• 2 green chilies finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon mint leaf finely chopped
• salt
• pepper
• red chili powder
• 2 tablespoons almonds blanchedskin removed and thinly sliced lengthwise

Steps:

• Put the yogurt in a lare bowl
• Add to it the beetroot carrot capsicum onion green chillies cucumber and chopped mint and corriander leaves
• Mix well
• Cover
• Refrigerate until ready to serve
• Add salt pepper and red chilli powder just before serving
• Mix well
• Garnish with almonds
• Serve with a spicy curry and rice

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Red Pepper and Garlic Dip for Vegetables

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Ingredients:

• 2 large garlic cloves
• 1/2 cup diced drained roasted red pepper
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise

Steps:

• With a food processor running drop the garlic through the feed tube and mince Scrape down sides of bowl
• Add roasted pepper vinegar and cayenne and process until mixture is almost smooth
• Add 1/4 cup of the mayonnaise and process using on/off turns until combined
• Scoop mixture into a small bowl
• Mix in remaining 1/4 cup mayonnaise
• Season to taste with salt and pepper
• Cover and refrigerate at least 30 minutes
• Put dip in center of a serving platter and surround with assorted fresh vegetables
• Scoop Enjoy

Roasted Eggplant Cilantro Dip

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Ingredients:

• 2 medium eggplants peeledcut into 1-inch/25-cm cubes
• 2 -3 garlic cloves peeled
• 1 tablespoon olive oil
• 2 -3 tablespoons olive oil
• 1 cup fresh cilantro chopped
• 2 lemons juice of

Steps:

• Soak the eggplant in a bowl of cold water for 20 minutes Drain Place in a single layer on a baking pan
• Add garlic cloves and 1 tbs of olive oil to baking pan Stir to coat eggplant with oil Sprinkle with salt and pepper
• Bake in preheated oven at 350F/180C stirring occasionally until brown and soft 20-30 minutes Remove from oven and cool to room temperature
• Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor or with a fork until smooth
• Add half of the lemon juice and cilantro Let the mixture stand about 5 minutes taste and adjust the flavor with more lemon or cilantro if needed

Simple, but wonderful avocado dip

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Ingredients:

• 3 ripe avocados
• 16 ounces sour cream
• hot pepper sauce
• garlic
• cayenne pepper
• salt

Steps:

• Take the avocados and get rid of the skin and the seed
• Mash them up
• you can do it using a simple potato masher or even a fork
• Add garlic and mix well
• Stir in about half of the sour cream
• Add spices and hot sauce and stir well
• Let sit for 5-10 minutes
• Leting it sit lets the hot sauce and garlic to go to work
• Add as much sour cream as you want
• The more you add the more heat you will take away
• Enjoy with veggies or chips

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Southwestern Avocado Salsa

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Ingredients:

• 2 avocados diced
• 2 tomatoes diced
• 2 12 ounce cans white shoepeg corn drained
• 2 14 ounce cans black beans drained
• 1/4 cup green onion chopped
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lime juice

Steps:

• Combine shoepeg corn and black beans in a medium-sized bowl
• Add the tomato avocado green onion and cilantro to the blackbean and corn mixture
• Fold the ingredients together refraining from smashing the avocados
• Pour the fresh lime juice over the salsa
• Serve with tortilla chips or on fish or burgers

Tamarind Chutney

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Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy