PICANTE SALSA

1 tbl. olive oil
1 small onion, minced
5 cloves garlic, minced
3 tomatoes, peeled, seeded, chopped
1 fresh Ancho chile pepper, seeded
1 yellow bell pepper, seeded and chopped
4 oz. can chopped green chiles
1 tsp. salt
1/4 tsp. ground cumin
1 tbl. garlic powder
3 tbl. Balsamic vinegar
3 tbl. lime juice
1 tbl. dried cilantro
1 tbl. olive oil
1 small onion, minced
5 cloves garlic, minced

Saute onion and garlic in olive oil over medium heat until tender. Add
remaining ingredients except cilantro; stir then check for salt; add more
if desired. Reduce heat to low, cover and simmer for 30 minutes.
Remove cover and simmer an additional 30 minutes or until thickened.
Remove from heat and add cilantro and stir. Chill salsa overnight
before using.

PEACH SALSA

1/3 cup cilantro, lightly packed
2 cups peaches, peeled & diced
2 cups tomatoes, diced
1 tsp. lemon juice
1 pinch black pepper
1/4 tsp. salt
1/2 tsp. garlic, crushed
1 tsp. olive oil
2 tsp. Balsamic vinegar
Cayenne, to taste

Place all ingredients in a blender or a food processor & process for a few seconds.

MEXICAN SALSA

14 oz. can diced tomatoes
2 scallion with greens, chopped
1 tbl. green chili peppers, chopped
1/2 tsp. salt
1 tsp. chili pepper
1 fresh tomato, diced
1 to 2 tbl. Tabasco

Combine all ingredients in saucepan. Bring to boil for 1 to 2 minutes.
Simmer 5 minutes longer. Cool and refrigerate. Wonderful with tortilla chips!

MANGO SALSA I

1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper (may sub Roma tomato)
1 green onion, chopped
A little chopped red onion
2 tbl. chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tbl. lime juice
1 tbl. lemon juice

In a medium bowl, mix mango, red bell pepper, green onion, cilantro,
jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30
minutes before serving.
MANGO SALSA II

1/2 cup hot jalapeño jelly
Juice of two fresh limes
2 ripe mangos, peeled, pitted and chopped
1 red bell pepper, chopped
1 medium red onion, chopped
1/3 cup chopped fresh cilantro
1 jalapeño chili, minced (fresh or pickled)

Salt and freshly ground black pepper to taste Combine jelly and lime juice in large bowl.
Add remaining ingredients and mix well. Makes about 4 cups.

MANGO SALSA III

1/2 small red onion, finely chopped
2 medium red tomatoes, chopped
1 medium avocado chopped
1 medium mango chopped
2 tbl. coriander chopped
1 tbl. fresh lemon juice
1 chili finely chopped (optional)
1 clove garlic crushed (optional)

Combine all ingredients in a bowl, and stir until just combined. Pour
over char grilled chicken while still hot.

BASIC SALSA

16 oz. canned tomatoes, drained, and finely chopped
1 pound fresh tomatoes, peeled and chopped
4 oz. canned green chili peppers, rinsed, seeded, chopped
(jalapenos if desired)
1/2 cup onion, finely chopped
1 tbl. vinegar
1 tsp. sugar
1/8 tsp. salt
1/2 tsp. Cilantro

Mix all ingredients; cover and refrigerate several hours.

APRICOT SALSA

1/2 red bell pepper, roasted and chopped
Olive oil
1 small onion, chopped
1 small tomato, chopped
1 jalapeno, finely minced
2 apricots, chopped
2 tbl. dark rum
Apple cider

Cut a red bell pepper in half, remove seeds, and roast half of it (brush
with olive oil and put under broiler very close to heat until blackened,
about 5 minutes). Chop.

Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is
almost all boiled off. Add chopped roasted bell pepper and stir. Add
dark rum and flambe. (light and swirl until it goes out).

AVOCADO SALSA

2 large tomatoes
1/2 red onion
1/2 cup fresh cilantro
2 tbl. olive oil
2 tbl. fresh lime juice
1 to 2 large jalapenos
Salt to taste
1 large avocado

Combine 1st six ingredients. Refrigerate. Add the avocado and salt just before serving.

APPLE CUCUMBER SALSA

3 Granny Smith apple, cored and finely diced
1/4 cup green bell pepper, finely diced
1/4 cup red bell pepper, finely diced
2 Jalapenos, finely diced
1/4 cup red onion, finely diced
2 tbl. chopped cilantro
1/2 cup cucumber, peeled, seeds removed and diced
2 tbl. chopped garlic
Juice of two limes
3 tbl. olive oil
Salt and pepper

Combine all ingredients and refrigerate covered for 24 hours before serving