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Salsa I


  • 2 cans tomatoes
  • 1 small can green chilies
  • 1 medium onion
  • 1 Tbsp. cilantro
  • 1 Tbsp. garlic salt


Blend all together in blender and put in refrigerator.

By Robin

Salsa II


  • 40 tomatoes(chopped)
  • 5 cups onion (chopped)
  • 2 1/2 cups green peppers (chopped)
  • 2 1/2 cups oil
  • 1 1/2 cup cilantro (snipped)
  • 10 cloves garlic (finely diced)
  • 1 1/2 Tbsp. pepper
  • 2 1/2 cups jalapeno peppers (chopped)
  • 2 1/2 cups lemon or lime juice
  • 2 1/2 cups celery (finely chopped)
  • 1 1/2 cup sugar
  • 3 Tbsp. salt
  • 5 cups tomato sauce


Chop and blend all ingredients. Add sugar, salt, and pepper. Mix well. Add tomato sauce and mix well. Bring to boil and cook 20 minutes. Place mixture into pint jars. Put lids on tightly and process in boiling water bath for 20 minutes.

By Robin

Salsa III


  • 1 can black beans, undrained
  • 1 can niblet corn, undrained
  • Red onion, chopped
  • Tomatoes, chopped
  • Cucumber or celery, chopped
  • Banana pepper or green pepper, chopped
  • Zesty Italian Salad Dressing (can use fat free)


Dump all ingredients into a bowl and mix. Chill. Serve on toasted bread rounds, bagel crisps, tortilla chips, Fritos scoops, etc.

There are no amounts for this recipe. It is a "dump" recipe. Add as much or as little as you would like. Also, you can add different vegetables if you prefer.

Source: My Aunt passed this recipe along to me, but I believe she originally got the idea from a Weight Watchers meeting.

By Jayme from Harrisonburg, VA


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By guest (Guest Post)
August 18, 20080 found this helpful

Fruit Salsa- good with fish and chicken

1/4 cup vinegar

1/4 cup honey

1/4 cup chopped onion (I use red for color.)

2 cups coarsely chopped fresh fruit ( I have used peaches, mangos, nectarines,apricots and stawberries.)

1 small hot pepper coarsely chopped (You can add more if you like it hot. I skip this a lot because my husband hates spicy/hot foods.)

Whisk honey and vinegar together, and then pour over other ingredients. Stir to coat everything.

Refrigerate and chill at least 2 hours before using.

Serve over fish filets or chicke breast, baked, fried, or poached. .

Our favorites are peach and strawberry/ mango over tilapia,salmon or chicken breast.

Reply Was this helpful? Yes

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