Corn Salsa

I got this from a friend a year or so ago and we really like it. It is a cross between corn salsa/bean dip/bean salad. I could eat it plain as a salad and be totally fine with it!!! The recipe makes a whole lot. I halved it and still had too much. So easy, and FAST to make!



6 large tomatoes, diced
3 cans corn, drained
2 cans black eyed peas, drained
1 can black beans, drained
3 large avacados, diced
1 bunch green onions
1 bunch cilantro
1 large bottle fat free Zesty Italian dressing

Throw all ingredients together and toss. Done and done!

Texas Caviar

My dad made this recipe for a family party a couple weeks ago.  It was a great appetizer for 20+ people so if you're group isn't that big, you'll want to at least half it.  It's delicious!

Ingredients

2 (15 oz) cans of black beans, rinsed and drained

1 (15 oz) cans of pinto beans, rinsed and drained

2 (15 oz) cans of white corn, rinsed and drained

1 (7 oz) can diced green chiles, undrained

1 jalapeno chile pepper, seeded and finely chopped (optional) or 1 (4 oz) can diced green chiles

1 red bell pepper - cored, seeded and finely chopped

1 green bell pepper - cored, seeded and finely chopped

1 small red onion, finely chopped

1 bunch cilantro leaves, finely chopped

1/2 cup rice vinegar

1/2 cup olive oil

1/3 cup white sugar

1 tablespoon garlic powder

1 1/2 teaspoon cumin

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar and garlic powder together in a pan.  Bring to a boil, then remove from heat and cool.  Pour dressing over bean mixture, and toss evenly.

Sorry for the blurry photo, don't you hate it when you don't realize until it's up on the computer?

Chili's Salsa

I don't know why I never thought to share this before today. I have been making it for over 5 years now. Spencer always asks for it if we don't have any on hand. We just can't get enough of it around here! I always double the recipe because it goes so fast around here. And we always add cilantro!

INGREDIENTS:

1 (14 1/2 oz) can tomatoes and green chilies
1 (14 1/2 oz) can whole canned tomatoes (plus the juice)
4 tsp jalepenos (canned, diced)
1/4 cup yellow onions (diced)
1/2-3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar

DIRECTIONS:

1. In a food processor (I use my blender) process onions and jalepenos for a few seconds.
2. Add remaining ingredients and process until well blended (but do not puree).
3. Place in a covered container and chill in fridge for a couple of hours. This will help blend and enrich the flavor.

Canning Salsa

Canned salsa is never quite as good as fresh, but we use it so much here that I thought I would give it a try. It was worth it with the prices on produce when I canned it. It was a spontaneous decision to make it, so I didn't even tell Spencer about it. When Spencer came home from a long day at work and school he walked into a kitchen smelling of tomatoes and peppers. He took one look at the GINORMOUS pot of salsa, and said "Is this like one of those times when you should consult your husband ahead of time?" He did not cease to tease me relentlessly for weeks! I got this from my friend Lark, and who knows where it came from before that. Probably someone's grandma!

Ingredients:

40 tomatoes- (blanched and peeled) [Sherrie likes to do this in advance then freeze them]

10 Jalapeños (with seeds included it makes for a medium salsa)-diced finely

8 med sized onions diced

10 green peppers diced

8 yellow peppers diced

2 red peppers diced

[I usually use a combo of red and green peppers totally omitting the yellow ones or substituting the red peppers for the yellow ones]

12 cloves of Garlic (Diced or Pressed)

Leaves from one bunch of Cilantro finely chopped or cut with scissors.

1 3/4 cup white vinegar

7 tbsp salt

1 tbsp sugar



Boil than simmer in very large pot for 4-5 hours until it is the thickness you like. Stir periodically.

Place in jars and process for 20 Min boiling water.

Makes approx 10-20 pints



It usually takes me most of a day to do a recipe. I am slow even though I use my food processor for onions and peppers.

I usually have to do the onions and pepper together in the food processor so they don't turn to liquid.

Southwest Chicken Pockets

This recipe was referred to me by Andrea. We tried it last week and they are delicious! From the Ivory Favorites cookbook.



SOUTHWEST CHICKEN POCKETS

2 c. diced cooked chicken
6 oz. cream cheese, softened
1/2 c. butter, softened
1 (4 oz.) can diced green chilies
1 TBsp chopped green onions
1/8 tsp. chili powder
1/8 tsp. cumin
2 (8 oz.) cans refridgerated crescent rolls
3 TBsp. butter, melted
1 c. dry seasoned stuffin, coarsely crushed
1/2 cup roasted sunflower seeds


In a large bowl cream together cream cheese, 1/2 cup softened butter, green chilis, green onions, chili powder and cumin. Add chicken and combine; set aside. Seperate crescent rolls to form 8 rectangles, pressing seems together. Place 1/2 cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling. Seal edges securely. Dip each folded roll into melted butter and then carefully roll into stuffing mixed with sunflower seeds. Place on a baking sheet and bake for 20 minutes at 400 degrees. Top with BLACKBEAN SALSA.


BLACKBEAN SALSA

1 (15 OZ.) can black beans, drained & rinsed
8 OZ frozen corn
1/4 c. chopped fresh cilantro
2 TBsp. chopped green onions
2 TBsp. chopped red onions
1/4 c. fresh lime juice
2 TBsp. vegetable oil
1 1/2 tsp. ground cumin
salt and freshly ground pepper
1/4 c. chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving, stir in tomatoes.

Bar Z Roasted Corn Salsa

1 (16 oz.) bag frozen (or fresh) corn

2 large tomatoes, diced

1 small onion, chopped

1 (15 oz.) can black beans, drained and rinsed

3 green onions, chopped

2 cloves garlic, minced

1 avocado, diced

juice of 3 limes

1/2 C chopped cilantro

1/4 C olive oil

salt and pepper to taste

Spread corn in single layer on a cookie sheet. Allow corn to thaw, then place sheet under broiler and broil kernels until they begin to brown. Cool, and place in mixing bowl with remaining ingredients. Allow mixture to sit several hours or overnight for flavors to "marry" (or in SpEmily's case "Mary"). Serve with tortilla chips.

Richie and I usually can't wait for it to marinate-but it tastes a lot better if you do!