posted by admin on Oct 12
- 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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posted by admin on Oct 11
- 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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posted by admin on Oct 10
- 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)
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posted by admin on Oct 10
- 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
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posted by admin on Oct 9
- 4 Granny Smith type apples that are cored and finely chopped
- 8 oz diced green chilies
- ½ cup of lemon juice
- 6 tablespoons of minced cilantro
- 2 teaspoons of dried oregano
- 1 teaspoons salt
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posted by admin on Oct 9
- 6 cups chopped watermelon
- 1 cup chopped green bell pepper
- 4 tablespoons lime juice
- 4 tablespoons minced fresh cilantro
- 2 tablespoons chopped green onions
- 2 tablespoons chopped jalapeno pepper
- 1 teaspoon garlic salt
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