• 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

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• 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

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• 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

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• 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

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• 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

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• 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)

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• 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

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• 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

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• 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

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• 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

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