• 2 14.5 oz cans of whole peeled tomatoes
• 2 fresh jalapenos, seeded
• 2 chipotle chili in adobo sauce seeded
• 2 inches dried ancho chile pepper
• 2 cloves garlic
• 5 tablespoons chopped onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 ½ teaspoons salt
• ½ teaspoon white sugar
• ½ teaspoon ground cumin

Mixin It Up

Put all ingredients in a bowl and mix together, then pour into a blender or food processor and pulse until salsa has been ground into a fine mixture (or to the consistency you desire). Let the mixture stand covered for at least an hour in the refrigerator. This will allow the flavors to blend together.

• 5 pounds ripe tomatoes
• 1 ¼ pounds green bell peppers, seeded and diced
• 6 jalapeno peppers, seeded and minced
• 1 ½ habanero peppers, seeded and minced
• ½ pound green chili peppers, diced
• ¾ pounds onions, chopped
• 3 cloves of garlic, minced
• 2 tablespoons of white sugar
• 2 tablespoons of black pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley

Mixin It Up

Bring a large sauce pan filled two thirds of the way full with water to a boil. Blanch tomatoes. Drain and rinse with cold water, then peel and chop.
Place tomatoes in a large saucepan with enough water to cover them and bring to a boil. Reduce the heat and simmer. In another large sauce pan bring approximately 1 quart of lightly salted water to a boil. Put green bell peppers, jalapeno peppers, habanero peppers, green chili peppers, onions and garlic into the boiling water. Cook until tender (this will be about fifteen minutes).
Drain vegetables and stir into a saucepan with tomatoes. Mix in white sugar , black pepper, and chopped cilantro and parsley. Simmer approximately 15 minutes stirring occasionally. If you feel you need more water, add sparingly. Cook to desired consistency.

• 12 pounds of tomatoes
• 6 ounces of tomato paste
• ¼ bunch of cilantro
• 8 jalapeno chili peppers
• 1 medium head of garlic
• 3 large green bell peppers chopped
• 3 large onions chopped
• 4 tablespoons salt
• ½ cup distilled white vinegar
• ¼ cup brown sugar
• 2/3 cup of corn starch
• ¼ cup of water

Mixin It Up

Core and peel all tomatoes and separate the seeds and pulp from the outsides. Put the seeds and pulp through a food processor. Chop the outsides of the tomatoes.
In a large pot over a low heat boil the tomato paste and the mixture from the food processor for about an hour, liquid should be reduced by about 1/3.

In a food processor (or blender) puree the cilantro, jalapeno, garlic and ½ cup of the mixture from the large pot. Slowly stir this mixture into the pot.
Bring the contents of the pot to a rolling boil while mixing in the green peppers, onions, chopped tomato outsides, salt, vinegar and brown sugar. In a small bowl, dissolve the corn starch in the water, after dissolved, add to the pot, stirring continually. Boil until all of the vegetables are soft (about thirty minutes). Allow the mixture to cool, then place in covered containers.

• 2 fifteen ounce cans of sliced peaches, drained and diced (packed in water)
• 2 medium avocados, skinned, pitted and diced
• 2 tablespoons of lime juice
• 4 cups diced seeded tomatoes
• ½ cup diced onion
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh parsley
• 2 tablespoons cider vinegar
• 2 teaspoons seeded chopped jalapeno peppers
• 2 cloves minced garlic
• ½ teaspoon salt

Mixin It Up

Combine the peaches, avocado and lime juice in a bowl, then add in the remaining ingredients. Toss lightly until mixed. Refrigerate thirty minutes, don’t refrigerate long term as the avocado will begin to turn due to exposure to air. Wear gloves when dealing with jalapeno peppers and don’t touch your face. Serve with tortilla chips or any complimentary dish you desire.

• 2 mangos, skinned, seeded and diced
• 2 Hass avocados, skinned, pitted and diced
• 8 Roma tomatoes, diced
• 2 jalapeno peppers, seeded and minced
• 1 cup fresh minced cilantro
• 6 cloves of minced garlic
• 2 teaspoons salt
• 4 tablespoons fresh squeezed lime juice
• ½ cup chopped red onions
• 6 tablespoons extra virgin olive oil

Mixin It Up

Mix all ingredients together in a large bowl, Make sure to blend spices well, then refrigerate at least thirty minutes before serving. Don’t leave a long time as the avocado will begin to discolor. When dealing with jalapeno peppers, be sure to wear gloves and don’t touch your face or eyes.

• 2 15 ounce cans of black eyed peas
• 2 15 ounce cans of black beans, rinsed and drained
• 2 15 ounce cans of whole kernel corn, drained
• 1 cup of chopped unions
• 1 cup chopped green bell pepper
• 1 8 ounce can of diced jalapeno peppers
• 2 14/5 ounce cans of diced tomatoes, drained
• 2 cups Italian style salad dressing
• 1 teaspoon garlic salt

Mixin It Up

Mix all ingredients well together, cover and refrigerate let stand overnight. This allows all of the different flavors to intermix and mellow together. Serve with chips or with any complimentary dish of your choosing.

• 4 kiwis, skinned and diced
• 4 good sized golden apples, skinned, cored and diced
• 16 ounces of raspberries
• 2 pounds of strawberries (small size)
• 4 tablespoons of sugar
• 2 tablespoons of brown sugar
• 6 tablespoons of your favorite fruit preserves
• 1 bag of ten inch flour tortillas
• 1 can of butter flavored cooking spray
• 4 cups cinnamon sugar

Mixin It Up

Mix together kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves, cover the bowl and chill for at least twenty minutes
While the fruit mix is chilling, preheat your oven to 350 degrees F
Cut flour tortillas into wedges and spray each side with butter flavored cooking spray.
Arrange wedges on baking sheet and sprinkle with cinnamon sugar, then spray lightly again with cooking spray.
Bake in the oven for eight to ten minutes. If you have more tortillas, feel free to prepare them the same way and bake them too.
Allow the tortilla wedges to cool at least fifteen minutes and then serve with the fruit mixture.

• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• ½ cup fresh cilantro
• 10 slices pickled jalapeno peppers (more or less as you desire)
• 12 tomatoes quartered
• 4 teaspoons extra virgin olive oil
• 4 teaspoons red wine vinegar
• Juice from one lime
• ¼ teaspoon salt

Mixin It Up

In a food processor, pulse the onion, bell pepper, cilantro and jalapeno peppers. Pulse until finely chopped, then add tomatoes and pulse a little more until the tomatoes are coarsely chopped. Move to a covered bowl.

In another bowl, whisk together the olive oil, red wine vinegar, lime juice and salt. Pour mixture over the tomato mixture and mix in well, re-cover and refrigerate for at least one hour.

• 6 roma tomatoes chopped medium
• 1 onion diced
• 2 2.25 ounce can sliced black olives, drained
• 2 6 ounce cans marinated artichoke hearts, drained and chopped
• 4 tablespoons lemon juice
• 4 cloves fresh minced garlic
• 6 tablespoons chopped fresh basil
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon Italian seasoning
• ½ teaspoon ground cumin
• 6 tablespoons chopped fresh cilantro
• ½ teaspoon salt
• ¼ teaspoon black pepper

Mixin It Up

Stir the tomatoes, onions, olives and artichoke hearts together and set aside. Whisk lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt and pepper together in another bowl. Once mixed together, carefully mix into the other bowl. Chill for an hour and serve.

• 5 large cucumbers peeled and diced in large pieces
• 2 medium mangos, diced in large pieces
• 2 cups frozen corn (thawed)
• 2 medium sweet red peppers, diced in large pieces
• 1 large red onion, diced in large pieces
• 2 jalapeno peppers chopped in medium sized pieces
• 6 garlic cloves finely minced
• 4 tablespoons white wine vinegar
• 2 tablespoons fresh minced cilantro
• 2 teaspoons salt
• 1 teaspoon sugar
• ½ teaspoon cayenne pepper
• (if you want to cut down on the hotness, you can cut down on the jalapeno and the cayenne pepper)

Mixin It Up

Mix all ingredients together in a bowl and refrigerate. Let stand for at least two, closer to three hours before serving, this will allow the flavors to mellow together. Remember to wear gloves and don’t wipe your face or eyes when working with jalapeno peppers.