2 Tbsp olive oil
2 cloves garlic, minced
1 t. lemon juice
3 large tomatoes, chopped
1/2 cup black olives, chopped
1/2 red onion, chopped finely
1/2 cup feta cheese, crumbled
1 Tbsp chopped cilantro
salt and pepper to taste

 

Mix all ingredients together. Refrigerate for at least two hours to let flavors meld together. Serve with pita chips or toasted baguette slices.

 

 

1 cup salsa(bottled or homeade)
1 medium avocado, pitted, peeled, and coarsely chopped
2 cups corn kernels
1/4 cup each, red and green bell pepper
2 tablespoons fresh cilantro
1 jalapeno, seeded and chopped

 

In medium bowl, combine all ingredients; mix well. Serve immediately, or cover and refrigerate until ready. makes about 3 cups or so.

 

 

2 large tomatoes, seeded and chopped
2 serrano,or jalapenos, seeded and chopped
1/3 cup green onions,sliced
2 Tbsp chopped fresh cilantro, or 2 tsp dried
2 Tbsp. lime juice
1/4 tsp salt

 

Combine all ingredients. Refrigerate until cold. Good with anything

 

 

2 cups chopped seeded tomatoes
1 cup coarsely chopped zucchini
1/2 cup chopped red onion
1/4 cup chopped green onion
1/2 cup finely minced celery
2 Tbsp chopped fresh cilantro, or 2 tsp dried
salt and pepper to taste
2 serrano, or 2 jalapeno, peppers, seeded and chopped.

 

This is good on grilled meats, burgers, or tortilla chips

 

 

3 Tbsp raspberry vinegar
1 Tbsp brown sugar
1 1/2 cups coarsely chopped honeydew melon
1 cup fresh coarsely chopped pineapple(can use canned, crushed, drained)
1 ripe papaya, peeled and coarsely chopped
1/4 cup chopped green onions
1 Tbsp chopped fresh cilantro, or 1 tsp dried

 

Combine vinegar and brown sugar; blend well. Combine remaining ingredients; mix well. Cover and refrigerate until cold. This is very good with grilled chicken, pork, or fish.

 

 

1 small pink grapgfruit peeled and cut into sections, then thirds
1 medium orange peeled and sectioned and cut into thirds
1 cup peeled and cubed jicama
1/4 cup green onions, chopped
2 serrano chile peppers, seeded and chopped
2 Tbspn fresh mint, chopped
2 Tbspns honey

 

Reserve 1/4 cup of the combined citrus juices, from cutting citrus.

Combine all ingredients, except reserved citrus juices. Mix citrus juices with honey. Pour over salsa and mix gently. Cover and refrigerate. Wonderful with grilled fish or chicken.

 

 

 

1 medium, each, red, yellow, green bell pepper,
1/3 cup chopped green onions
1 Tbspns fresh cilantro, or 1/2 Tbsp dried
2 tsp lime juice
1/2 tsp salt
1 large tomato, seeded, chopped
2 serrano chile peppers, seeded and chopped

 

Cut bell peppers in half an remove seeds. Place peppers cut side down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until charred. place in brown paper bag, or plastic bag,and let cool down to touch. Peel, and chop. Combine bell peppers and remaining ingredients; mix well. Cover; refrigerate until serving time. Salsa can be stored up to 1 week.

 

 

2 large tomatoes
2 ananeim chile peppers,
1/2 cup chopped onion
1 Tbspn. fresh lime juice
1 Tbspn chopped fresh cilantro
1 garlic clove, crushed
1 tsp. salt

 

Cover broiler pan with foil. Cut tomatoes and chiles in half, lengthwise; remove chile peppers, cut side down, on broiler pan. Broil 4 to 6 inches from heat. 10 minutes, or until charred. Place in paper bag,for 15 minutes. Peel and discard sking from tomato and pepper halves. Coarsely chop. Combne tomatoes and peppers with remaining ingredients, cover and refrigerate until serving time.