Monday, September 12, 2011

3rd ward salsa recipes

Garden Salsa
1/4 bunch cilantro
3 jalapenos
2 medium onions
3 bell peppers
10 medium to large tomatoes
1 - 8 ounce can tomato sauce
2 tsp garlic salt
1 tsp black pepper
1 can green chilies, chopped

Chop or process all veggies in a food processor. Add tomato sauce, garlic salt, black pepper and chilies. Stir well. Will keep in fridge for 7-10 days.

Apple Berry Salsa with Cinnamon Chips

4 (7 inch) flour tortillas
1 TB sugar
1/2 tsp cinnamon

Preheat oven to 400 degrees. Lightly spray tortillas with water, then sprinkle with cinnamon and sugar. Cut each tortilla into 8 wedges and bake on baking stone for 8-10 minutes, or until lightly browned and crisp. Cook on rack.

2 medium Granny Smith apples, finely chopped
1 c. strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 TB brown sugar
2 TB apple jelly

Mix apples, strawberries, and kiwi together. Mix orange zest and juice, brown sugar and jelly together and add to fruit. stir well. Serve with cinnamon chips.

Hot Jessica's Spinach Dip
1 (9 oz) box frozen spinach, chopped, thawed, and drained
1 (8 oz) pk cream cheese
1 c. mayonnaise
1 c. sour cream
2 cloves garlic, finely chopped
1 tsp hot sauce (optional)
1/4 tsp black pepper
1/4 tsp salt
1 jar artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
1/2 c. green onion, chopped

Mix spinach and creamy stuff first. Add additional ingredients. Put into 8x8 or 9x9 pan. Bake at 350 degrees for 35 to 45 minutes, or until hot and bubbly. Serve with crackers or chips.

Caramel Apple Dip

8 oz cream cheese
2/3 c. brown sugar
1 tsp vanilla
1 TB milk to thin (optional)
Toffee bits to taste

Mix together first four ingredients. Sprinkle with toffee bits. Serve with apples.

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