Salsa

Cook 3 whole tomatoes on stove till light brown. Peel skin, put in blend with the following...

20 chile arbol chiles (you can find these in the Mexican aisle..Use them to make it less hot and I use about 10.)

2 garlic cloves

salt

Blend ingredients together until there are no chunks left

After blending add: 1/2 an onion, diced small; 1/2 bunch of cilantro

Mix together and enjoy!

By Amy

Bean Salsa

I don't have the original written recipe, This is how I make it.

1 can rotel

1 can black beans drained or black eyed peas

1 can shoepeg corn

1/2 cup or so of light italian dressing (to taste)

chopped cilantro

1 cup or so of your favorite salsa, I like Herdez

chopped green onion, tomatoes, avocado, green pepper, garlic as desired

Mix together and enjoy.

Griselda's Green Salsa

2 cans whole green tomatillos (add one can without draining, and drain the other can)
2 jalepenos, boiled
1 Tbsp onion
1 big clove garlic
1 pinch cumin

blend together, then add 1/2 C chopped cilantro leaves and 1/2 tsp salt

Debra’s Salsa

Combine in Blender:

Tb. Salt

Tb. Garlic Powder

1/2 c. Sugar

In a separate large bowl combine:

2 cans green chilies

A few shakes of pepper

*Microwave 2 fresh yellow peppers for 1 min. or until tender.

*Pour the juice of 2 {28 oz} cans of whole/peeled tomatoes into blender along with the yellow peppers into the sugar mixture.

* Add the batch of cilantro into the blender and mix to your liking. (pour into bowl when done.)

* Add tomatoes and pulse 3-4 times to your desired chunkiness and then add to bowl.

*Add 4-5 chopped green onions.

* Add more yellow peppers if needed.

Salsa will thicken once refrigerated.