• 2 large ripe mangos skinned and diced
• 2 medium sweet red peppers seeded and diced
• 8 oz chopped green chilies (canned)
• ½ cup chopped green onion
• 2 tablespoons lime juice
• 4 teaspoons fresh minced mint leaves (you can adjust this amount for more or less mint flavor)
• 2 teaspoons ground ginger

Mixin It Up

Combine the mango, peppers, chilies, onion, juice, mint and ginger, mix well and cover. Refrigerate for at least 8 hours (this will allow all of the flavors to mix together, especially the mint, the longer you leave it, the stronger and more imbibed with mint flavor your salsa will be. Serve with tortilla chips or any complimentary dish you wish to add this to.

• 2 14.5 ounce cans of tomatoes with green chilies
• 2 14.4 ounce cans of whole canned tomatoes, including the juice
• 8 teaspoons of canned diced jalapenos (don’t get pickled)
• ½ cup yellow onions (diced)
• 1 teaspoon of cumin
• ½ teaspoon of sugar
• 1 tsp garlic salt

Mixin It Up

Put the jalapenos and onions in a food processor and pulse a few times, then add both cans of tomatoes, along with the salt, sugar and cumin. Pulse the processor until all the ingredients are well blended but not pureed. Move the mixture from the food processor to a covered container and put in the refrigerator, chill for at least an hour to allow all of the different flavors to mix together. Before you serve it, give it one last stir, then serve.

• 24 ounces of fresh cranberries in a bag
• 1 bunch of cilantro
• 1 bunch of parsley
• 2 bunches of green onions cut into three inch lengths
• 2 minced and seeded jalapeno peppers
• juice from 4 limes
• 1 ½ cups of regular sugar
• a couple pinches of salt

Mixin It Up

Put the cranberries, cilantro, parsley, onions, peppers, lime juice, sugar and salt into a food processor and chop to a medium consistency. Remove from the food processor and put in a covered bowl and refrigerate, let chill for an hour or so, then pull out and serve. Can be served immediately after preparation, however letting sit chilled for a while will allow the flavors to blend more.

• 12 poblano chiles
• 2 pounds tomatoes chopped
• 1 cup fine chopped sweet onions
• ½ cup pitted green onions, chopped
• 6 tablespoons chopped cilantro
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh squeezed lime juice
• Salt and pepper to taste

Mixin It Up

Preheat the broiler and roast the chiles under the broiler until charred all over ( you can roast them on a barbeque too). Once charred, put them in a bowl and cover them with plastic wrap and steam them for about five minutes, this will allow the skin to loosen and make it easy for you to remove the skin, stem and seeds. Once all are removed, cut them into thirds and dice them. Mix all of the ingredients together in a bowl and season to taste with the salt and pepper. Be sure to wear gloves and not touch your face when working with the chiles, the oil they have in them is nasty should you get it in your eyes and it doesn’t wash out easily.

• 4 large tomatoes diced (save juice)
• 2 medium sized onions chopped
• 1 bunch of cilantro minced
• 1 bunch of parsley minced
• 1 lime
• seasoning salt
• 2 bell peppers, seeded and chopped
• 4 jalepenos chopped or 3 habeneros chopped (depending on how hot you want it)

Mixin It Up

Mix all chopped ingredients in a bowl and squeeze the lime over it. Toss the ingredients until well mixed. If you are putting in jalepenos or habeneros, be very careful with them. You may want to use gloves and do not touch your face while working with them. Washing your hands doesn’t totally remove the oil they secrete and that oil coming in contact with eyes is extremely painful.

• 2 tablespoons sugar
• 2 tablespoons vinegar
• six medium sized Hass avocados, skinned, pitted and chopped
• 28 ounces of stewed tomatoes mashed
• 2 bunches of green onions chopped
• 1 large white onion
• 8 chopped Roma tomatoes
• 4 teaspoons Worcestershire sauce
• 1 teaspoon cayenne pepper
• 1 cup fresh minced cilantro
• 2 teaspoons cumin
• garlic powder, salt and pepper to taste
• You can also add a couple chopped fresh jalapenos if you wish it to be hot

Mixin It Up

First, whisk the sugar and vinegar together in a bowl until well blended, Add the rest of the ingredients to the sugar/vinegar mixture and then salt, pepper and add garlic pepper to taste. Once the mixture is well mixed, cover tightly and refrigerate for one hour. You want to make sure there is no access for air because avocados turn when exposed to air.

• 4 medium cucumbers, all peeled, seeds removed and chopped
• 4 medium tomatoes, Roma Tomatoes are good for this
• 1 cup chopped green bell pepper
• 2 jalapeno peppers, seeded and minced (if you don’t like peppers you can leave these out)
• 1 large onion, diced
• 2 cloves of garlic, minced
• 4 tablespoons of lime juice
• 2 teaspoons of fresh minced parsley
• 4 teaspoons fresh minced cilantro
• 1 teaspoon dried dill weed
• 1 teaspoon salt

Mixin It Up

Mix together all ingredients and cover, refrigerate for at least an hour before serving. This can be used with tortilla chips or it can be used for a topping for any complimentary dish you would like to use it on.

• 12 tomatillos with the skins removed
• 4 garlic cloves, minced
• 7 green onions
• 4 jalapenos or if you want to burn your mouth, you can use serranos (depends on how much pain you’re into)
• 1 minced bunch of cilantro

Mixin It Up

spray a skillet with non stick spray or use a nonstick skillet, put in the tomatillos, onions, and peppers and cook over a medium heat, turning occasionally. You’re waiting for the skins to blacken and bubble. The tomatillos will take more time than the onions and peppers, they need to be soft to your touch on all sides. Remove the items from the skillet when they are done and put in a food processor, add 1 teaspoon water and the garlic and pulse until the mixture is well blended. Remove from the food processor and place in a covered bowl, let the mixture reach at least room temperature or chilled before removing, salt to taste. Fine sea salt is nice for this.

• 2 large eggplants cut into cubes
• 1 ½ teaspoons salt
• 2 cups V8 juice
• ½ cup red wine vinegar
• 1 cup red wine
• 4 tablespoons brown sugar
• ½ cup chopped parsley
• 8 anchovy fillets, chopped
• 2 14.5 ounce cans of diced tomatoes
• ½ cup raisins
• 1 cup pitted black olives, diced
• 1 cup pitted green olives, diced
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 4 celery stalks, diced
• 1 cup red bell peppers, diced
• 1 cup grated carrots
• 6 tablespoons extra virgin olive oil
• 1 cup pine nuts
• ½ cup grated parmesan cheese

Mixin It Up

Toss the eggplant in the salt so it gets an even coating, then spread them out on a microwave safe platter. Cook on the high setting until the eggplant has dried and shriveled to about a third of its original size. This should take about fifteen minutes, but do it in increments to make sure. Move the eggplant onto a paper towel on another plate and set it aside.
Whisk the V8, vinegar, red wine, brown sugar, parsley and the anchovies all together in a large bowl, then stir in the tomatoes, raisins, olives, zucchini, squash, bell pepper and carrot. Set this container aside.
Put a tablespoon of olive oil in a large skillet and put it over a medium to high heat. Put the eggplant in and cook stirring it occasionally. Cook until the edges have browned, then add the last two tablespoons of olive oil and the celery and onion, cook until the onion has softened, then stir in the vegetable mixture and simmer. Simmer uncovered until the liquid thickens and begins to coat the vegetables. Scrape the mixture into a bowl and mix in the pine nuts. Refrigerate the mixture until it hits a room temperature, then sprinkle the parmesan cheese on top and serve.

• 6 jalapeno peppers
• 4 medium sized diced onions
• 4 tablespoons of fresh minced garlic
• 2 tablespoons of white sugar
• 4 teaspoons of salt
• 2 teaspoons of black pepper
• 14 ounces of diced green chile pepper
• 1 cup of fresh minced cilantro
• the juice of four limes
• 30 ounces of canned tomatoes
• 2 habenero peppers, seeded

Mixin It Up

Roast your jalapenos over a grill until the skin is completely blackened. Seal the roasted jalapenos in a container covered with plastic wrap and allow them to steam until their skins have loosened and they have cooled. Remove the skin, stem and seeds.
Place the jalapenos, with the onions, garlic, sugar, salt and pepper into a food processor and pulse it in order to chop and blend the ingredients, once chopped, pour them into a large bowl and mix in the green chiles, cilantro and the lime juice. Put the tomatoes in the food processor and pulse them until they are the size you wish them to be, then add the green chile mixture and mix well. Once mixed, take a cup of the mixture and return it to the food processor along with the habanero and puree it very well. Once it is purees, remove strain it in order to remove any large pieces of the habanero (you don’t want anyone getting a bite of that), mix the puree with the tomato mixture and once mixed well, refrigerate it for at least an hour, this will allow flavors to blend. Remember that the longer the habenero is in the mix, the hotter the mix will get so you’ll not want to leave it for days unless you are a real masochist.